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 mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Appetizer, Snack
Cuisine: American
Servings: 24
Calories: 89kcal
- 12 eggs
- 2 egg yolks
- 1 tablespoon lemon juice
- Dash of salt
- ⅓ 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
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!
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