Cajun Deviled Eggs
Creamy Cajun deviled eggs with crunchy celery, bell pepper, and onion with a smoky finish, in 30 minutes: perfect for potlucks and parties.
Servings: 6 Servings
Calories: 122kcal
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon celery finely chopped
- 1 tablespoon bell pepper finely chopped
- 1 tablespoon yellow onion finely chopped
- 1 teaspoon Cajun seasoning
- 1 teaspoon hot sauce
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon Salt if needed
- 1 tablespoon green onion Chopped , for garnish (optional)
Instructions
Boil The Eggs
- Place the eggs in a large pot and add enough cold water to completely submerge them.
- Bring the water to a rolling boil. Cover the pot tightly, making sure no steam escapes. Turn off the heat and let the eggs sit, covered, for 12 minutes.
Cool the eggs:
- Transfer the eggs immediately to a bowl of ice water. Let them cool for 5–10 minutes.
Peel the eggs:
- Gently tap the eggs all over to crack the shells. Roll each egg lightly on the counter to loosen the shell. Start peeling from the wider end and gently remove the shell under cool running water.
Prepare the vegetables
- Finely chop the celery, bell pepper, and onion. Cut them into thin strips first, then chop across the strips until the pieces are very small.
Make the filling
- Slice the eggs in half lengthwise. Carefully remove the yolks and place them in a bowl. Mash the yolks with a fork or potato masher until smooth.
- Add mayonnaise, Dijon mustard, celery, bell pepper, onion, Cajun seasoning, hot sauce, and smoked paprika.
- Mix until creamy and well combined. Taste and add salt if needed.
Fill the eggs
- Spoon the filling evenly into the egg-white halves. For a cleaner presentation, pipe the filling using a piping bag or a zip-top bag with one corner snipped off.
Serve
- Sprinkle with a little Cajun seasoning or smoked paprika, and chopped green onion if using. Serve chilled.
Notes
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 24 hours. Eggs are highly perishable, so don't leave them out at room temperature for long.
- Make-ahead: Hard-boil the eggs and slice them in half. Store the egg whites and yolks separately, then make the filling and fill the eggs right before serving.
- Don't freeze: The mayonnaise-based filling turns watery once thawed.
- Adjust the heat: Use ½ teaspoon Cajun seasoning and a few drops of hot sauce for mild, 1 teaspoon each as written for medium, or 2 teaspoons hot sauce plus an extra ½ teaspoon Cajun seasoning for hot.
- For a party presentation, top each egg with a piece of blackened or Cajun shrimp.
Nutrition
Calories: 122kcal | Carbohydrates: 1g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 189mg | Sodium: 192mg | Potassium: 93mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 525IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg
