Spicy Bayou Deviled Eggs Recipe
This Spicy Bayou Deviled Eggs Recipe is very bold. You will love this Spicy Bayou Deviled Eggs Recipe. It is a great twist on a classic appetizer.
Ingredients
- 12 large EGGS
- 0.5 cup MAYONNAISE
- 1 tsp CAJUN SEASONING
- 1 tsp YELLOW MUSTARD
- 0.5 tsp HOT SAUCE
- 1 tsp PICKLE JUICE
- 0.5 tsp SMOKED PAPRIKA
- 1 tbsp FRESH CHIVES
Instructions
Step 1:
- Place your eggs in the large pot carefully. Do not let them drop or crack. Cover them with two inches of cold water.
Step 2:
- Turn the stove to high heat now. Bring the water to a rolling boil. This will start the cooking process quickly.
Step 3:
- Remove the pot from the hot heat. Cover the pot with a tight lid. Let the eggs sit for twelve minutes exactly.
Step 4:
- Put the eggs into a cold ice bath. Let them sit for five minutes total. This makes the shells very easy to remove.
Step 5:
- Peel the eggs under cool running water. Slice each egg in half long ways. Remove the yellow yolks with a small spoon.
Step 6:
- Place the yolks in your small bowl. Mash them with a fork until very fine. Add the mayo, mustard, and all the spices.
Step 7:
- Stir the mixture until it is very smooth. Put the filling into your piping bag. Squeeze the filling into the empty egg whites.
Step 8:
- Sprinkle the smoked paprika over the top. Add the fresh chives for a nice look. Serve them on a cold platter right away.
Notes
Tip 1: Use eggs that are a week old.
Tip 2: Older eggs are much easier to peel.
Tip 3: Do not overcook the yolks until green.
Tip 4: Chill the whites before you fill them.
Tip 5: Add a tiny bit of salt if needed.