Spicy Bayou Deviled Eggs Recipe

Introduction

Spicy Bayou Deviled Eggs bring a bold Cajun twist to a classic appetizer. With a creamy, flavorful filling featuring a kick of heat and smoky spices, these deviled eggs are perfect for gatherings or a tasty snack.

Ingredients

• 6 large eggs
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon Cajun seasoning
• 1/4 teaspoon smoked paprika (plus more for garnish)
• 1/8 teaspoon cayenne pepper (adjust to heat preference)
• 2 tablespoons finely chopped celery
• 1 tablespoon finely chopped green onion
• Salt and pepper to taste
• Optional: a few dashes of hot sauce
• Garnish: sliced jalapeños, extra green onions, or parsley

Instructions

1. Step 1: Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium heat. Once boiling, cover the pan, remove from heat, and let the eggs sit for 10-12 minutes.
2. Step 2: Drain the hot water and transfer the eggs to an ice bath. Once cooled, peel the eggs and slice them in half lengthwise.
3. Step 3: Carefully remove the yolks and place them in a bowl. Mash the yolks with a fork until smooth.
4. Step 4: Add mayonnaise, Dijon mustard, apple cider vinegar, Cajun seasoning, smoked paprika, cayenne pepper, and hot sauce (if using) to the yolks. Mix well until creamy.
5. Step 5: Stir in the chopped celery and green onions. Taste and adjust seasoning with salt and pepper as needed.
6. Step 6: Spoon or pipe the yolk filling into the egg white halves.
7. Step 7: Garnish with a sprinkle of smoked paprika, sliced jalapeños, or extra green onions. Serve chilled or at room temperature.

Tips & Variations

• Use a piping bag or a resealable plastic bag with the tip cut off to neatly fill the egg whites.
• Add finely diced pickles or relish for an extra tangy twist.
• Adjust the cayenne and hot sauce to control the heat level to your preference.
• Try swapping celery for finely chopped bell pepper for a different crunch.

Storage

Store the deviled eggs in an airtight container in the refrigerator for up to 2 days. For best texture, prepare the filling and egg whites separately and assemble just before serving. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these deviled eggs in advance?

Yes, you can prepare the filling and hard boil the eggs a day ahead. Keep them refrigerated separately and assemble shortly before serving to keep the eggs fresh.

What can I use if I don’t have Cajun seasoning?

If you don’t have Cajun seasoning, you can make a simple substitute by mixing paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, and black pepper in small amounts to taste.

Spicy Bayou Deviled Eggs Recipe

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5 from 75 reviews

These Spicy Bayou Deviled Eggs bring a flavorful Louisiana twist to a classic appetizer. Featuring a creamy filling seasoned with Cajun spices, smoked paprika, and a hint of cayenne, they are elevated with crunchy celery and fresh green onions. Perfect for parties or snacks, these deviled eggs are both easy to make and deliciously bold with optional hot sauce and garnishes like jalapeños adding extra heat.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 12 deviled egg halves 1x
• Category: Appetizer
• Method: Boiling
• Cuisine: Southern American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Eggs

• 6 large eggs

Filling

• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon Cajun seasoning
• 1/4 teaspoon smoked paprika (plus more for garnish)
• 1/8 teaspoon cayenne pepper (adjust to heat preference)
• 2 tablespoons finely chopped celery
• 1 tablespoon finely chopped green onion
• Salt and pepper to taste
• Optional: a few dashes of hot sauce

Garnish

• Sliced jalapeños
• Extra green onions
• Parsley

Instructions

1. Boil the eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium heat. Once boiling, cover the pan, remove it from the heat, and let the eggs sit for 10-12 minutes to cook through.
2. Cool and peel: Drain the hot water and transfer the eggs to an ice bath to cool. Once cooled, peel the eggs and slice them in half lengthwise carefully to avoid breaking the whites.
3. Prepare the yolk filling: Remove the yolks from the egg halves and place them in a bowl. Mash the yolks smoothly with a fork to create a creamy base.
4. Mix the filling: Add the mayonnaise, Dijon mustard, apple cider vinegar, Cajun seasoning, smoked paprika, cayenne pepper, and optional hot sauce to the mashed yolks. Stir well until the mixture becomes creamy and smooth.
5. Add crunch and flavor: Stir in the finely chopped celery and green onions. Taste the filling and adjust seasoning with salt and pepper to your preference.
6. Fill the eggs: Spoon or pipe the yolk mixture back into the egg white halves evenly, creating neat mounds of filling.
7. Garnish and serve: Sprinkle the deviled eggs with additional smoked paprika and garnish with sliced jalapeños, extra green onions, or parsley. Serve chilled or at room temperature for the best flavor.

Notes

• For easier peeling, use eggs that are a few days old rather than fresh eggs.
• Adjust cayenne and hot sauce quantities according to your heat preference.
• Deviled eggs can be prepared a day ahead and stored covered in the refrigerator.
• For a dairy-free version, substitute mayonnaise with a vegan mayo alternative.
• Use a piping bag fitted with a star tip for a decorative filling presentation.

Keywords: deviled eggs, spicy deviled eggs, Cajun deviled eggs, appetizer, party food, Southern recipe, boiled eggs