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Spicy Bayou Deviled Eggs Recipe

Spicy Bayou Deviled Eggs Recipe

5.2 from 25 reviews

Spicy Bayou Deviled Eggs deliver a bold and flavorful twist on classic deviled eggs with Cajun seasoning, smoked paprika, and a hint of cayenne pepper. This easy-to-make appetizer combines creamy yolk filling with crunchy celery and green onions, perfect for parties, game days, or a spicy snack.

Ingredients

Scale

Eggs and Base

  • 6 large eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar

Spices and Seasonings

  • 1/2 teaspoon Cajun seasoning
  • 1/4 teaspoon smoked paprika (plus more for garnish)
  • 1/8 teaspoon cayenne pepper (adjust to heat preference)
  • Salt and pepper to taste
  • Optional: a few dashes of hot sauce

Vegetables and Garnish

  • 2 tablespoons finely chopped celery
  • 1 tablespoon finely chopped green onion
  • Garnish: sliced jalapeños, extra green onions, or parsley

Instructions

  1. Boil the eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium heat. Once boiling, cover the pot, 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, gently peel the eggs and slice them in half lengthwise.
  3. Prepare the yolk filling: Carefully remove the yolks from the halves and place them in a bowl. Mash the yolks with a fork until smooth and crumb-free.
  4. Mix the filling: Add mayonnaise, Dijon mustard, apple cider vinegar, Cajun seasoning, smoked paprika, cayenne pepper, and optional hot sauce to the mashed yolks. Stir until the mixture becomes creamy and well combined.
  5. Add vegetables: Gently fold in finely chopped celery and green onions for texture and freshness. Taste and adjust seasoning with salt and pepper as needed.
  6. Fill the egg whites: Spoon or pipe the creamy yolk mixture back into the hollowed egg white halves, distributing it evenly.
  7. Garnish and serve: Sprinkle with extra smoked paprika and garnish with sliced jalapeños, additional green onions, or parsley. Serve chilled or at room temperature for best flavor.

Notes

  • Use fresh eggs for easier peeling and better texture.
  • Adjust cayenne pepper and hot sauce amount to control the heat level.
  • For a smoother filling, use a piping bag or plastic bag with a corner snipped off to fill the eggs.
  • Make the deviled eggs up to a day ahead and store covered in the refrigerator for best flavors.
  • Garnishes can be customized with chives, paprika, or crispy bacon bits for extra flavor.

Nutrition

Keywords: deviled eggs, spicy deviled eggs, Cajun deviled eggs, appetizer, party food, southern recipe, bayou flavors, easy snacks