Creole Deviled Eggs
Elevate your appetizer game with these irresistible Creole Deviled Eggs, a bold twist on the classic deviled egg recipe. Featuring rich Creole mustard, tangy pickle relish, a dash of fiery hot sauce, and a hint of Cajun seasoning, this Southern-inspired dish delivers layers of flavor in every bite. The creamy yolk filling, infused with savory spices and a touch of green onion, is perfectly balanced by the smoky paprika garnish. Quick and easy to prepare, these deviled eggs are ideal for holiday gatherings, potlucks, or game-day spreads. Serve them chilled for a pop of zest that will have your guests reaching for seconds. Perfect for fans of Creole cuisine and those looking to spice up their appetizer repertoire, these deviled eggs are a true crowd-pleaser!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1.5 tablespoons Creole mustard
- 1 tablespoon pickle relish
- 1 teaspoon hot sauce
- 0.5 teaspoon paprika
- 0.5 teaspoon Cajun seasoning
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon green onions, finely chopped
- 0.25 teaspoon smoked paprika or regular paprika (for garnish)
Instructions
Place the eggs in a single layer in a saucepan and cover them with cold water. Ensure the water is at least 1 inch above the eggs.
Bring the water to a rolling boil over medium-high heat, then cover the saucepan and remove it from heat. Let the eggs sit covered for 10 minutes.
Drain the hot water and transfer the eggs to an ice bath. Let them cool for 5-10 minutes to stop the cooking process.
Gently peel the eggs under cold running water and pat them dry with a paper towel.
Slice the eggs in half lengthwise and carefully remove the yolks, placing them in a medium-sized mixing bowl. Place the egg whites on a serving tray.
Mash the egg yolks with a fork until they are crumbly and smooth. Add mayonnaise, Creole mustard, pickle relish, hot sauce, paprika, Cajun seasoning, salt, black pepper, and green onions. Mix thoroughly to combine.
Taste the filling and adjust seasoning as desired, adding more salt, pepper, or hot sauce if needed.
Using a spoon or a piping bag fitted with a star tip, fill the egg whites with the yolk mixture.
Garnish the deviled eggs with a sprinkle of smoked paprika or regular paprika for a pop of color.
Refrigerate the eggs for at least 20 minutes before serving to allow flavors to meld. Serve chilled.
Nutrition Facts
Calories |
798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 1871 mg | 81% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.9 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 193 mg | 15% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 517 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
