The concept of stuffed hard-boiled eggs can be traced back to ancient Rome. Back then, they would typically be served at social gatherings as the first course. Over the centuries, regional variations have appeared across Europe. In the United States, the first recipe, resembling the modern version of deviled eggs, appeared in 1896 in The Boston Cooking School Cookbook by Fannie Farmer.
The deviled egg has been a popular hors d’oeuvres served at parties and picnics for over a century. The term “deviled” denotes the spicy kick that you could expect from these tasty appetizers. The Cajun twist comes from switching out the classic cayenne seasoning with a Cajun spice blend.
Cajun spice blend
Adding a store-bought Cajun spice mix into the egg yolk mixture keeps this recipe simple. The result is a deviled egg with a tasty Cajun flavour profile. But, should you not have have a ready-made seasoning on hand, you can opt to make your own Cajun blend. Mix about a half teaspoon of each of the following ingredients and save the leftover mixture for your next Cajun dish:
- cayenne pepper
- black pepper
- white pepper
- paprika
- oregano
- thyme
- onion powder
- salt
Making the perfect hard-boiled egg
One of the most practical tips for making hard-boiled eggs is choosing the right eggs. My preference is medium-sized eggs. They tend to work best on platters designed for serving deviled eggs. Also, the portions are the perfect size for eating as an appetizer. Another benefit is the shorter cooking time. You also want to make sure not to overcook the eggs. This can leave a greyish ring around the yolk and give them a rubbery texture.
Another tip that may come as a bit of a surprise is that older eggs are best for hard-boiling. Eggs that have been in the refrigerator for a while are a lot easier to peel than fresh eggs. I learned this when I bought farm fresh eggs from a local farmer. He told me that because they were so fresh, they would be very difficult to peel. And he was right. So, keep your freshest eggs for frying because they are almost impossible to peel when hard-boiled.
The Egg Farmers of Canada also offer tips about cooking eggs. Check out their instructions on how to peel a hard boiled egg.
Cajun Deviled Eggs
Ingredients
- 6 large eggs
- 2 tbsp chives chopped
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- ¼ tsp salt
- ½ tsp Cajun season or cayenne pepper
- ¼ tsp sweet paprika or Cajun seasoning for garnish
Instructions
Prepare the Eggs:
- Place the eggs in a single layer of a pot and cover them with cold water. Make sure the water level is about an inch above the eggs.
- Cover the pot and bring the water to a rolling boil, then remove the pot from the heat. Let the eggs stand in the water, 10 minutes for medium eggs, 12 minutes for large eggs.
- Drain the water then immediately run cold water over the eggs. Allow them to cool completely.
- Once cooled, carefully peel the eggs and slice them in half lengthwise. Remove the yolks and transfer them to a mixing bowl.
Make the Filling:
- Mash the egg yolks with a fork until they are finely crumbled.
- Add chives, mayonnaise, Dijon mustard, and seasonings to the mashed yolks. Mix until well combined and smooth. Adjust seasoning to taste.
Assemble the Deviled Eggs:
- Spoon or pipe the yolk mixture back into cavities of the egg white halves, dividing it evenly among them.
- Garnish each deviled egg with a sprinkle of paprika or additional Cajun seasoning for extra flavor and color.
Chill and Serve:
- Refrigerate the deviled eggs for at least 30 minutes to allow the flavors to meld and the filling to set.
- Serve chilled as an appetizer or party snack. Enjoy!
Notes
Nutrition
Per serving Calories: 53kcal | Carbohydrates: 0.3g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Fiber: 0.1g | Sugar: 0.1g | Iron: 0.5mgDid you make this recipe?
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