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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
Total Time 15 minutes
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.