Zydeco Ya Ya Deviled Eggs
Spice up your appetizer game with these irresistible Zydeco Ya Ya Deviled Eggs, a bold and flavorful twist on a classic party favorite. Perfectly cooked egg whites cradle a creamy filling infused with zesty Creole seasoning, tangy Dijon mustard, and a touch of hot sauce for a delightful kick. Crispy, finely diced andouille sausage and fresh green onions add texture and a touch of Cajun flair, while a sprinkle of paprika and parsley provide the perfect finishing touch. Whether you're hosting a Mardi Gras celebration or simply craving a Southern-inspired snack, these deviled eggs are a crowd-pleasing homage to Louisiana's rich culinary heritage. Ready in under 35 minutes, they’re perfect for entertaining or treating yourself to something special!
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Recipe Information
Ingredients
- 12 pieces large eggs
- 0.5 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Creole seasoning
- 0.5 teaspoon hot sauce
- 0.5 teaspoon white vinegar
- 0.25 cup andouille sausage, finely diced
- 2 tablespoons green onions, finely chopped
- 0.25 teaspoon paprika (for garnish)
- 1 teaspoon parsley, finely chopped (for garnish)
Instructions
Place the eggs in a single layer in a large pot. Cover with cold water, ensuring the water is about one inch above the eggs. Bring the water to a boil over medium-high heat.
Once the water reaches a full rolling boil, cover the pot, turn off the heat, and let the eggs sit for 10-12 minutes.
Transfer the eggs to a bowl of ice water to cool for 5 minutes. Peel the eggs once they are cool to the touch.
Slice each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Arrange the egg whites on a serving platter, cut-side up.
Mash the egg yolks with a fork until smooth. Add mayonnaise, Dijon mustard, Creole seasoning, hot sauce, and white vinegar to the bowl. Mix until the filling is creamy and well-combined.
In a small skillet, cook the finely diced andouille sausage over medium heat until crispy. Drain on a paper towel and let cool.
Fold the crispy andouille sausage and chopped green onions into the yolk mixture, reserving a small amount for garnish.
Transfer the yolk mixture to a piping bag or a resealable plastic bag with the tip cut off. Pipe the mixture into the egg white halves, dividing it evenly among them.
Sprinkle the filled eggs with paprika, reserved andouille sausage pieces, and parsley for garnish.
Serve immediately or chill in the refrigerator for up to 2 hours before serving.
Nutrition Facts
Calories |
1929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.2 g | 211% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2387 mg | 796% | |
| Sodium | 2806 mg | 122% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.8 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 370 mg | 28% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1051 mg | 22% | |
*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.
