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Spicy Bayou Deviled Eggs Recipe

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★★★★★

4.9 from 109 reviews

Spicy Bayou Deviled Eggs bring a bold, smoky, and tangy twist to the classic Southern deviled egg, infused with Cajun seasoning, smoked paprika, and a touch of cayenne for heat. These creamy, crunchy, and flavorful bites feature a filling of mashed egg yolks, mayonnaise, Dijon mustard, apple cider vinegar, and diced celery and green onions, garnished with paprika and optional sliced jalapeños, perfect for parties, picnics, and festive gatherings.

Ingredients

Scale

Eggs

  • 6 large eggs

Filling

  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon Cajun seasoning
  • 1/4 teaspoon smoked paprika (plus more for garnish)
  • 1/8 teaspoon cayenne pepper (adjust to heat preference)
  • 2 tablespoons finely chopped celery
  • 1 tablespoon finely chopped green onion
  • Salt and pepper to taste
  • Optional: a few dashes of hot sauce

Garnish

  • Sliced jalapeños
  • Extra green onions
  • Parsley

Instructions

  1. Boil the eggs: Place 6 large eggs in a saucepan and cover with cold water. Bring to a boil over medium heat. Once boiling, cover the pot, remove from heat, and let it sit for 10-12 minutes to cook the eggs thoroughly.
  2. Cool and peel: Drain the hot water and immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled completely, peel the eggs and slice them in half lengthwise using a sharp knife.
  3. Prepare the filling: Carefully remove the yolks from the egg halves and place them in a mixing bowl. Mash the yolks smoothly with a fork until creamy and crumb-free.
  4. Mix seasonings: To the mashed yolks, add 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, 1/2 teaspoon Cajun seasoning, 1/4 teaspoon smoked paprika, 1/8 teaspoon cayenne pepper, and optional hot sauce dashes. Mix well until the mixture is creamy and uniform.
  5. Add crunch and flavor: Stir in 2 tablespoons finely chopped celery and 1 tablespoon finely chopped green onions. Taste the filling and season with salt and pepper according to your preference.
  6. Fill the egg whites: Spoon or pipe the egg yolk mixture evenly into the egg white halves for a neat presentation.
  7. Garnish: Sprinkle additional smoked paprika on top and garnish with sliced jalapeños, chopped green onions, or parsley as desired for extra flavor and visual appeal.
  8. Chill and serve: Serve the deviled eggs chilled or at room temperature. For best flavor, refrigerate for at least 30 minutes to allow the flavors to meld.

Notes

  • Use eggs that are 7–10 days old for easier peeling.
  • An ice bath after boiling stops cooking and facilitates peeling.
  • For extra smooth filling, mash yolks thoroughly or use a food processor.
  • Use a piping bag for neat filling presentation.
  • Customize heat level by adjusting cayenne pepper or added hot sauce.
  • For dairy-free or paleo-friendly options, replace mayonnaise with avocado oil-based mayo or mashed avocado.
  • Add crispy bacon bits for extra crunch and flavor.
  • Enhance umami with roasted garlic mashed into the yolk filling.
  • Brighten flavor by adding a touch of fresh lemon or lime juice.

Keywords: deviled eggs, spicy deviled eggs, Cajun deviled eggs, Bayou recipe, appetizer, Southern cuisine, spicy appetizer

Find it online: https://deliciousdishspot.com/spicy-bayou-deviled-eggs-recipe/