Cajun Deviled Eggs

Cajun Deviled Eggs

106 Reviews 8 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    40 m
Denyse
Recipe by  Denyse

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

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Ingredients

Adjust Servings

Original recipe yields 12 deviled eggs

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 (106)

Rate This Recipe
KJDAMC
109

KJDAMC

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
52

Marty Stiewig

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
38

KIMAR

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.

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Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

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Creamy Cajun Deviled Eggs

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