I guarantee you’ll love these spicy Cajun deviled eggs!
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 deviled eggs |
Ingredients
- 6 eggs
- 2 tablespoons mayonnaise
- 1 teaspoon prepared Dijon-style mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cayenne pepper
Instructions
- Place eggs in a medium saucepan 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.
- Slice eggs in half lengthwise. Remove yolks and place in a medium bowl; set aside egg whites. Use a fork to mash egg yolks with mayonnaise, Dijon-style mustard, salt, and black pepper.
- Fill hollowed egg white halves with yolk mixture. Sprinkle with cayenne pepper. Cover and chill in the refrigerator until serving.
Reviews
It was a little too salty. I will reduce the amount of salt, next time. Not bad, other than that!
Deviled eggs should have flavor, not chunks of celery or olives or anything else unnecessary. This recipe embodies that traditional style with a Cajun kick. Many reviewers are talking about it being too salty. Well, here’s a good rule of thumb when cooking anything: season to taste. That means salt and pepper. Don’t just add salt cause the recipe says so, taste it first, then add salt to YOUR taste. I always ignore pre measured salt and pepper. It can absolutely kill a dish. This recipe is fantastic cause it is traditional, tasty, and a tad spicy. But, I do add the cayenne to the mix. I then top it with a pinch of paprika. Make this dish.
Way too salty. Otherwise a good recipe.
Way to much salt!! Read the reviews before making. I’m not sure how this had 4 stars—it was inedible.
I did not put anywhere near the amount of salt the recipe called for, and I mixed the cayenne right in with the yolk mix. I used smoked paprika to sprinkle on top. It’s delicious.
This recipe was SO easy to make and I includes stuff I already have in my pantry! Like many other reviewers, unless you are a salt fiend, you’re going to want to half the salt on this recipe. I put some cayenne in the mix as well as the sprinkle at the end. I also put just a touch more dijon as well to give it that bite. Overall a great recipe and tasty!
I loved the flavor except the salt content… I cut it back to 1/4 tsp and it was still quite salty. I would make it again but with 1/8 tsp of salt or less
very good, but we needed to add additional mustard and mayonnaise to obtain a nice, creamy texture!
The eggs are great but I recommend NOT adding any salt! They were really salty. I will use the same recipe again and not use the salt and see if it is better.
Too salty!
Delicious! First attempt at deviled eggs. I made them for a party and they were a hit. Thank you!
These eggs were a hit for our super bowl gathering! Will definitely make these again!
Could not eat them because they were so salty. Also too dry, need more mayo.
I did not care for this recipe. I didn’t read the reviews (shame on me). Too salty!
This was my first time making deviled eggs and I thought they turned out good. I tried the bag idea, but had an easier time just using a very small spoon to put the mix back in the egg. Next time I will pick up disposable icing bag.
it was great but a little too salty loved it though
TOO MUCH SALT! I did half the salt like the other reviewers said and it was still very salty. Maybe 1/4 the salt????
Simple yet tasty!
I added a little creole seasoning and Worcestershire sauce and they were amazing! I left the normal paprika on top as well.
Denyse is right… perfectly spiced. Used homemade mayo. (recipe on this site… Whole Egg Mayonnaise.)
way too salty! 🙁