Spicy Bayou Deviled Eggs Recipe

Introduction

Spicy Bayou Deviled Eggs bring a flavorful kick to a classic appetizer with Cajun spices and a hint of heat. Perfect for gatherings or a tasty snack, these deviled eggs balance creamy, smoky, and spicy notes beautifully.

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 eggs in a saucepan and cover with cold water. Bring to a boil over medium heat. Once boiling, cover the pan, remove from heat, and let sit for 10-12 minutes.
2. Step 2: Drain the hot water and transfer eggs to an ice bath. Once cooled, peel and slice eggs in half lengthwise.
3. Step 3: Carefully remove yolks and place them in a bowl. Mash 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. Mix until creamy.
5. Step 5: Stir in chopped celery and green onions. Taste and adjust seasoning with salt and pepper.
6. Step 6: Spoon or pipe the filling into the egg whites.
7. Step 7: Garnish with a sprinkle of smoked paprika, sliced jalapeños, or chopped green onions.
8. Step 8: Serve chilled or at room temperature.

Tips & Variations

• Use a piping bag with a star tip for a decorative filling presentation.
• Adjust the cayenne and hot sauce to make it milder or spicier according to your taste.
• Substitute celery with finely chopped pickles for a tangy crunch.
• For a smoky flavor, try adding a dash of liquid smoke instead of smoked paprika.

Storage

Store deviled eggs in an airtight container in the refrigerator for up to 2 days. Keep them covered to prevent drying out. Serve chilled or bring them to room temperature before serving. Avoid freezing, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these deviled eggs ahead of time?

Yes, you can prepare the filling and egg whites a day ahead. Assemble just before serving for the best texture and freshness.

What if I don’t have Cajun seasoning?

You can substitute with a mix of paprika, garlic powder, onion powder, black pepper, thyme, and oregano to mimic Cajun flavors.

Spicy Bayou Deviled Eggs Recipe

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★★★★★

4.9 from 51 reviews

These Spicy Bayou Deviled Eggs bring a flavorful Cajun twist to a classic appetizer with a creamy, spicy filling featuring Dijon mustard, apple cider vinegar, Cajun seasoning, and smoked paprika. Perfectly boiled eggs filled with a zesty yolk mixture and garnished for a vibrant touch, ideal for parties, gatherings, or a satisfying snack.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Cajun

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, or parsley

Instructions

1. Boil the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium heat. Once boiling, cover the pan, remove it from 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 completely. Once cooled, peel the eggs carefully and slice them in half lengthwise.
3. Prepare the Filling: Remove the yolks from the egg halves and place them in a bowl. Mash the yolks with a fork until smooth and creamy.
4. Mix Ingredients: Add mayonnaise, Dijon mustard, apple cider vinegar, Cajun seasoning, smoked paprika, cayenne pepper, and optional hot sauce to the mashed yolks. Mix thoroughly until the filling is creamy and well combined.
5. Add Crunch and Flavor: Stir in the finely chopped celery and green onions. Taste the mixture and season with salt and pepper according to your preference.
6. Fill the Egg Whites: Using a spoon or piping bag, fill the hollowed egg whites evenly with the yolk mixture.
7. Garnish and Serve: Sprinkle additional smoked paprika over the filled eggs and garnish with sliced jalapeños, extra green onions, or parsley. Serve chilled or at room temperature for best flavor.

Notes

• Adjust the cayenne pepper and hot sauce to control the spice level to your liking.
• For easier peeling, use eggs that are a few days old instead of fresh eggs.
• You can prepare the deviled eggs a few hours in advance and keep them refrigerated until serving.
• Add a touch of lemon juice for extra brightness if desired.
• Use a piping bag with a decorative tip for a more visually appealing presentation.

Keywords: deviled eggs, Cajun deviled eggs, spicy deviled eggs, bayou recipe, appetizer, party food, egg appetizer, Cajun seasoning, smoky deviled eggs