Bayou Deviled Eggs

why make this recipe

Bayou Deviled Eggs bring a delightful twist to a classic favorite. With Southern spices that add a kick, these deviled eggs are perfect for parties, gatherings, or just a family snack. The creamy filling combined with the hint of heat makes them irresistible and a great conversation starter. Plus, they are easy to make and can be prepared ahead of time, which is always a bonus!

how to make Bayou Deviled Eggs

Ingredients:

• 6 hard-boiled eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Southern spices (like Cajun or Creole seasoning)
• 1 tablespoon finely chopped green onions
• 1 teaspoon hot sauce (optional)
• Salt and pepper to taste
• Paprika for garnish

Directions:

1. Cut the hard-boiled eggs in half and remove the yolks.
2. In a bowl, mash the yolks with mayonnaise, Dijon mustard, Southern spices, green onions, and hot sauce until smooth.
3. Season with salt and pepper.
4. Spoon or pipe the mixture back into the egg whites.
5. Sprinkle with paprika for garnish.
6. Chill before serving.

how to serve Bayou Deviled Eggs

Serve Bayou Deviled Eggs cold on a platter, garnished with extra green onions or a sprinkle of paprika for a pop of color. They can be a great starter for a meal or a side dish at a picnic. Don’t forget to offer extra hot sauce on the side for those who like it spicy!

how to store Bayou Deviled Eggs

If you have leftovers, you can store them in an airtight container in the refrigerator. They should stay fresh for about 2 to 3 days. Just be sure to keep them covered to prevent them from drying out.

tips to make Bayou Deviled Eggs

• Use fresh eggs for the best taste and texture.
• For a smoother filling, you can use a food processor to blend the yolk mixture.
• Experiment with different spices to find your favorite variation.
• If you want more heat, add extra hot sauce or a pinch of cayenne pepper.

variation

You can customize Bayou Deviled Eggs by adding ingredients like crispy bacon bits, diced jalapeños, or even some shredded cheese for a richer flavor. Each variation brings a new twist to this classic dish.

FAQs

Q: Can I make Bayou Deviled Eggs ahead of time?
A: Yes! You can prepare the filling a day in advance and store it in the fridge. Just fill the egg whites right before serving.

Q: Can I use different spices?
A: Absolutely! Feel free to try different spice blends or even add fresh herbs for a unique flavor profile.

Q: What can I serve with these deviled eggs?
A: They pair well with a variety of dishes like salads, sandwiches, or spicy appetizers. They make an excellent addition to any buffet or potluck.

Bayou Deviled Eggs

Bayou Deviled Eggs bring a delightful twist to a classic favorite with Southern spices and a creamy filling that adds heat, making them perfect for parties or snacks.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6 servings

Course: Appetizer, Snack

Cuisine: American, Southern

Calories: 90

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 6 pieces hard-boiled eggs Use fresh eggs for the best taste and texture.
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• ½ teaspoon Southern spices (like Cajun or Creole seasoning) Feel free to try different spice blends or add fresh herbs.
• 1 tablespoon finely chopped green onions Garnish with extra green onions for color.
• 1 teaspoon hot sauce (optional) Add more for extra heat or use a pinch of cayenne pepper.
• Salt and pepper to taste
• Paprika for garnish

Method

 

Preparation

1. Cut the hard-boiled eggs in half and remove the yolks.
2. In a bowl, mash the yolks with mayonnaise, Dijon mustard, Southern spices, green onions, and hot sauce until smooth.
3. Season with salt and pepper.
4. Spoon or pipe the mixture back into the egg whites.
5. Sprinkle with paprika for garnish.
6. Chill before serving.

Notes

Serve Bayou Deviled Eggs cold on a platter, garnished with extra green onions or paprika. They pair well with salads, sandwiches, or spicy appetizers. Store leftovers in an airtight container in the refrigerator for 2-3 days.