Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon hot sauce (like Tabasco or Crystal)
- 1/2 teaspoon Cajun seasoning (store-bought or homemade)
- Salt and black pepper to taste
- Smoked paprika, for garnish
- Thinly sliced green onions or chopped chives, for garnish (optional)
Instructions
- Place eggs in a pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and let sit for 10–12 minutes.
- Drain hot water and transfer eggs to a bowl of ice water. Chill for at least 5 minutes, then peel under running water.
- Slice each egg in half lengthwise and scoop yolks into a mixing bowl. Set whites aside.
- Mash yolks with a fork. Add mayonnaise, mustard, vinegar, hot sauce, Cajun seasoning, salt, and pepper. Mix until smooth.
- Spoon or pipe the mixture into egg white halves.
- Sprinkle with smoked paprika and garnish with green onions or chives. Serve chilled or at room temperature.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. For best texture, store whites and filling separately and fill just before serving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiled
- Cuisine: Southern
Nutrition
- Serving Size: 2 halves
- Calories: 110
- Sugar: 0g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 95mg
Keywords: deviled eggs, Cajun, spicy, appetizer, Southern snack