Cajun Deviled Eggs

Cajun Deviled Eggs

108

"Perfectly spicy deviled eggs, I gar-on-tee!"
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Ingredients

40 m servings 53 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 53 kcal
  • 3%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 0.4g
  • < 1%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Slice eggs in half lengthwise. Remove yolks and place in a medium bowl. Set aside egg whites. Mashing with a fork, mix mayonnaise, Dijon-style mustard, salt and black pepper with the egg yolks.
  3. Fill the hollowed egg white halves with the yolk mixture. Sprinkle with cayenne pepper, adjusting the amount to taste. Cover and chill in the refrigerator until serving.

Reviews

108
  1. 137 Ratings

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Most helpful positive review

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 e...

Most helpful critical review

I made these eggs and had it revised for servings of 30 which enclude 15 boiled eggs, however, I thought it was tooo salty.

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 e...

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 ...

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.

These had just the right kick for the guys' Monday night football entourage. I did however add about a tablespoon of white vinegar to the yolks, and used white pepper vs. the black. Good eggs,...

I made these eggs and had it revised for servings of 30 which enclude 15 boiled eggs, however, I thought it was tooo salty.

These were TERRIBLE! My husband is not a picky eater at all and he loves deviled eggs, but he only took one bite. We both thought these were just awful. Way too salty!

very good.

Good. Didn't use salt & next time I will mix the Cayenne into the eggs.

So-so. I've had much better. Would not make these again.