Spicy Bayou Deviled Eggs Recipe
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.
- Author: Luna
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 deviled egg halves (6 eggs) 1x
- Category: Appetizer
- Method: Boiling, mixing, stuffing
- Cuisine: Cajun, Southern
- Diet: Gluten Free
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Fill the egg whites: Spoon or pipe the creamy yolk mixture back into the hollowed egg white halves, distributing it evenly.
- 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
- Serving Size: 2 deviled egg halves
- Calories: 110
- Sugar: 1g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 180mg
Keywords: deviled eggs, spicy deviled eggs, Cajun deviled eggs, appetizer, party food, southern recipe, bayou flavors, easy snacks