Cajun Deviled Eggs
MERMAN'S REVENGE RECIPE
CAJUN DEVILED EGGS
Creamy deviled eggs with Cajun seasoning, Creole mustard and a splash of hot sauce for a bold little bite made for holidays, parties and seafood spreads.
LET'S COOK
DIRECTIONS
BOIL THE EGGS
Place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a boil, remove from the heat, cover and let sit for 10–12 minutes.
COOL & PEEL
Transfer the eggs to an ice-water bath for 5–10 minutes. Crack and peel once cooled.
PREP THE YOLKS
Slice the eggs in half lengthwise. Remove the yolks and mash them with a fork until smooth.
MAKE THE FILLING
Stir in the mayonnaise, mustard, Cajun Style Hot Sauce and Cajun Style Seasoning until creamy. Fold in the optional diced vegetables if using.
FILL THE EGGS
Spoon or pipe the Cajun filling evenly into the egg white halves.
GARNISH & CHILL
Finish with Cajun Style Seasoning, chives or parsley. Refrigerate for at least 30 minutes before serving cold.
MADE WITH
CAJUN STYLE SEASONING
Traditional Cajun spices, savory garlic and a hint of Florida orange give these deviled eggs their signature Merman kick.
EXPLORE CAJUN STYLE →
GOOD TO KNOW
TIPS FROM
THE MERMAN
GO BOLDER
Mix a little Cajun Style Seasoning with olive oil and lightly drizzle it over the eggs.
TURN UP THE HEAT
Add another drop of Cajun Style Hot Sauce to each egg before serving.
LET THEM CHILL
Give the finished eggs at least 30 minutes in the refrigerator so the flavors come together.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
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