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Cajun Deviled Eggs

Cajun Deviled Eggs

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Denyse

Perfectly spicy deviled eggs, I gar-on-tee!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 53 kcal
  • 3%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 0.4g
  • < 1%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  2. Slice eggs in half lengthwise. Remove yolks and place in a medium bowl. Set aside egg whites. Mashing with a fork, mix mayonnaise, Dijon-style mustard, salt and black pepper with the egg yolks.
  3. Fill the hollowed egg white halves with the yolk mixture. Sprinkle with cayenne pepper, adjusting the amount to taste. Cover and chill in the refrigerator until serving.
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Reviews

KJDAMC
112
4/29/2004

I never liked deviled eggs before this recipe - they are great - quick tip - put the yolk mixture in a ziplock bag - squeese the air out - seal and cut a corner off & use as a pastry bag - the eggs will look great!!

Marty Stiewig
55
3/28/2006

After reading the reviews I cut the salt by 1/2. The second time I made them (if this gives you a clue as how much I enjoyed them) I added 1/2 of the ground cayenne pepper into the yoke mixture and then sprinkled the other half over the top of the finished product. That raised my personal rating from 4 to 5 stars as each egg was more consistant in "heat."

KIMAR
42
10/31/2003

Due to a previous review saying they were too salty, I reduced the salt by half. Still salty!! You might want to add a tad more mayonnaise also. Otherwise were good.