Deviled Eggs
HB-12413 · Hand-built original · Cajun
Deviled eggs with a mayonnaise and mustard yolk filling sharpened with pepperoncini juice and hot sauce, dusted with smoked paprika.
CajunMain courseVegetarianGluten-freeDairy-freeLow-Sodium
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 18 large eggs
- ⅔ cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp pepperoncini juice or jalapeño juice or vinegar (pick one)
- A couple dashes of your favorite hot sauce
- 1 tsp Cajun seasoning
- 1 tsp garlic & herb seasoning
- Smoked paprika, for garnish
- Extra garlic & herb seasoning, for garnish
Method
- Put the eggs in a large pot, cover with cool water, bring to a boil and let them roll for 10 to 12 minutes.
- Move the eggs straight into an ice bath and leave them until completely cool, then peel them and halve each one lengthwise.
- Pop the yolks into a medium bowl and mash them with a fork to a powdery crumb.
- Mix in the mayonnaise, mustard, pepperoncini juice, hot sauce, Cajun seasoning and garlic & herb seasoning until smooth; an immersion blender makes the filling extra creamy.
- Spoon or pipe the yolk mixture back into the egg white halves, using a piping bag or a zip-top bag with the corner snipped off.
- Dust the filled eggs with smoked paprika and a little extra garlic & herb seasoning before serving.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).