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Cajun Style Deviled Eggs

These Cajun-style deviled eggs are rich, creamy, and just the right amount of spicy, and they make for a perfect holiday or party appetizer. Here is the recipe.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Appetizer, Snack
Cuisine: American
Servings: 24
Calories: 89kcal

Ingredients

  • 12 eggs
  • 2 egg yolks
  • 1 tablespoon lemon juice
  • Dash of salt
  • cup olive oil + 1 teaspoon
  • 2 tablespoons spicy mustard
  • 1 teaspoon white wine vinegar
  • 2 tablespoons Cajun seasoning blend – or use an equal mix of paprika cayenne, garlic powder with a bit of salt and pepper
  • 6 ounces andouille sausage finely diced
  • Paprika or extra Cajun seasoning for topping

Instructions

  • Bring a large pot of water to a boil and boil the eggs for 10 minutes. Remove from heat, drain, and set the eggs into a bowl of ice water.
  • While eggs are boiling, add 2 egg yolks, lemon juice and salt to a bowl. Slowly whisk in 1/3 cup olive oil, whisking vigorously, until the mixture emulsifies and thickens like mayo. Adjust for salt if desired.
  • Peel the eggs and slice them in half lengthwise. Remove the yolks.
  • Add the yolks to the bowl along with the mustard, vinegar and Cajun seasonings. Mix well.
  • Push the yolk mixture through a sieve and scoop it all into a piping bag or baggie.
  • Heat a small pan to medium heat and add diced andouille with a bit of olive oil. Cook until the smoked sausage is nice and crispy. Drain and cool slightly.
  • Pipe the yolk mixture into the egg whites, then sprinkle with paprika or Cajun seasoning and top with the diced andouille. Enjoy!

Nutrition

Calories: 89kcal | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 104mg | Sodium: 110mg | Potassium: 67mg | Vitamin A: 430IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 0.7mg