Spicy Cajun Deviled Eggs
Prep Time:
5 mins.
Cook Time:
9 mins.
Yield:
12 Deviled Eggs
This recipe elevates a classic Southern appetizer with loads of spicy Cajun flavor. They’re the go-to for any gathering from Sunday dinners to game day spreads, and Blue Plate Mayo makes them velvety and delicious, with just a touch of green onion for crunch. That’s the good stuff!
Ingredients
- 6 hard cooked eggs, peeled
- 4½ tablespoons Blue Plate Mayonnaise
- 1 ½ teaspoons Cajun seasoning, divided
- ½ teaspoon Creole mustard, or to taste
- ⅛ teaspoon cayenne pepper (optional)
- 2 green onions, green tops only, thinly sliced
Directions
- Slice eggs in half lengthwise and carefully remove the yolks and transfer them to a small bowl. Place the whites on a serving platter or egg plate.
- Mash the yolks with a fork or press through a fine sieve. Add the mayonnaise, mustard and ½ teaspoon of the Cajun seasoning.
- Transfer the mixture into a plastic sandwich bag and snip about ¾ inch of one corner off the bag. Gently squeeze the mixture through the hole into the egg whites.
- Top each deviled egg with a heavy sprinkling of Cajun seasoning and a pinch of green onions.
