Cajun Deviled Eggs

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    Cajun Deviled Eggs

    Recipe photo: Cajun Deviled Eggs
    1

    Cajun Deviled Eggs

    (153)
    30min


    154 people made this

    About this recipe: Perfectly spicy deviled eggs.

    Ingredients
    Serves: 12 

    • 6 eggs
    • 2 tablespoons mayonnaise
    • 1 teaspoon Dijon mustard, ordinary mustard can be used
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon Cayenne poweder, Kashmiri degi mirch or similar mild chilly

    Directions
    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Place eggs in a deep pan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
    2. Slice eggs in half lengthwise. Carefully remove yolks and place in a medium bowl. Set aside egg whites. Mashing with a fork, mix mayonnaise, Dijon mustard, salt and black pepper with the egg yolks.
    3. Fill the hollowed egg white halves with the yolk mixture. Sprinkle with degi mirch, adjusting the amount to taste. Cover and chill in the refrigerator until serving.
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    Reviews and Ratings
    Global ratings:
    (153)

    Reviews in English (120)

    by
    116

    I never liked deviled eggs before this recipe - they are great - quick tip - put the yolk mixture in a ziplock bag - squeese the air out - seal and cut a corner off & use as a pastry bag - the eggs will look great!!  -  29 Apr 2004  (Review from Allrecipes US | Canada)

    by
    56

    After reading the reviews I cut the salt by 1/2. The second time I made them (if this gives you a clue as how much I enjoyed them) I added 1/2 of the ground cayenne pepper into the yoke mixture and then sprinkled the other half over the top of the finished product. That raised my personal rating from 4 to 5 stars as each egg was more consistant in "heat."  -  24 Mar 2006  (Review from Allrecipes US | Canada)

    by
    44

    Due to a previous review saying they were too salty, I reduced the salt by half. Still salty!! You might want to add a tad more mayonnaise also. Otherwise were good.  -  14 Jun 2001  (Review from Allrecipes US | Canada)

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