Cajun Deviled Eggs
This recipe makes 12 halves from 6 whole eggs. But feel free to double, triple, or even quadruple the recipe to end up with an army of deviled eggs!
These slightly spicy deviled eggs are perfect for Thanksgiving or any holiday or party for egg-lovers.
Ingredients:
For the Eggs:
6 large eggs
Ice and water for cooling
For the Filling:
1/4 cup mayonnaise
1 tablespoon stone-ground or Creole mustard (or regular mustard)
3/4 teaspoon Merman’s Revenge Cajun Style Seasoning, plus more for garnish
A dash or two of Merman’s Revenge Cajun Style Hot Sauce
Optional Mix-ins:
1 tablespoon finely diced green onion
1 tablespoon finely diced bell pepper or celery
For Garnish:
Minced chives or parsley
Directions:
1. Boil the eggs.
Place the eggs in a saucepan and cover with cold water (1 inch above eggs).
Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 10–12 minutes.
2. Cool and peel your eggs.
Transfer the eggs immediately to an ice-water bath for 5–10 minutes.
Gently crack and peel each egg.
3. Prepare the filling.
Slice eggs in half lengthwise. Remove yolks and place in a bowl.
Mash the yolks with a fork until smooth.
4. Mix in seasonings.
Add mayonnaise, mustard, Merman’s Revenge Cajun Style Hot Sauce, and Merman’s Revenge Cajun Style Seasoning. Stir until creamy.
Add the optional diced veggies.
5. Fill the egg whites.
Spoon or pipe the mixture into the egg white halves.
6. Garnish, chill, and serve.
Sprinkle lightly with Merman’s Revenge Cajun Style Seasoning, and add chopped chives or parsley for color.
Refrigerate for at least 30 minutes before serving to let the flavors meld.
Serve cold.
7. Enjoy!
Bonus Tips:
If you want the flavor bolder, mix a touch of Merman’s Revenge Cajun Style Seasoning with a few drops of olive oil and drizzle it lightly over the top before serving.
If you want the flavor even bolder, add another drop of Merman’s Revenge Cajun Style Hot Sauce to each egg.
