Spicy, Cajun Deviled Eggs

As the season changes, so do our appetites. Warmer weather means lighter, easier-to-eat foods, especially when clothing becomes sparse. Deviled eggs are always fun to make because the possibilities of flavors are endless. These spicy, cajun deviled eggs will give you the kick you’re looking for.

Deviled eggs are the perfect party appetizer or snack. Especially with Easter coming up, deviled eggs will make for an easy and crowd-pleasing h’ordeuvre. Last time I prepared this recipe, they disappeared in a matter of minutes. That’s always a good sign! Impress your friends and family with a game changing deviled egg recipe like this one.

Ingredients:

12 hard boiled eggs
1/2 cup mayonnaise
1 tsp Dijon mustard
1 tsp spicy, Cajun mustard
1 tsp lemon juice
1 tsp hot sauce
Kosher salt and finely ground black pepper
Paprika, garnish
Finely chopped dill, garnish

Preparation:

Place the eggs in a large sauce pot. Cover the eggs with cold water and bring to a boil. Once a boil is reached, turn the heat off, cover, and allow the eggs to cook for 12 minutes. Drain the eggs and set aside, allowing them to cool. Once the eggs are cool enough to handle, carefully peel them and cut vertically in half. With a small spoon, spoon the hard boiled yolk from the center into a bowl. Combine the yolks with the mayonnaise, dijon mustard, spicy mustard, lemon juice, and hot sauce. Season this mixture with salt and pepper to taste. Carefully, spoon the yolk mixture back into the hard boiled egg. Sprinkle with paprika and chopped dill for garnish.

Bon Appetit!

Recipe by Chef Jill McCoy | saltandpepper2taste.com