Cajun Deviled Eggs


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

Original recipe makes 12 deviled eggs


6 eggs
2 tablespoons mayonnaise
1 teaspoon prepared Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper

  • PREP

    20 mins

  • COOK

    10 mins


    40 mins


  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.


Calories: 53 kcal
Carbohydrates: 0.4 g
Cholesterol: 107 mg
Fat: 4.3 g
Fiber: 0 g
Protein: 3.2 g
Sodium: 155 mg