Mardi Gras Deviled Eggs
Mardi Gras Deviled Eggs bring a festive twist to an all-time favorite appetizer, combining creamy yolks with a hint of Cajun spice, perfect for any celebration.
Ingredients
Main ingredients
- 6 large large eggs Use fresh eggs for best flavor.
- 3 tablespoons mayonnaise For a creamier texture, consider adding an extra tablespoon.
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper Reduce for milder heat.
- 1/4 teaspoon Cajun seasoning Adjust for spice preference.
Garnishes
- to taste Chopped green onions or parsley Optional garnish.
- to taste Paprika For garnish.
Instructions
Preparation
- Hard boil the eggs by placing them in a pot of cold water, bringing it to a boil, then covering and letting them sit for 10-12 minutes.
- Remove from heat and transfer the eggs to an ice bath to cool.
- Once cool, peel the eggs and slice them in half lengthwise.
- Remove the yolks and place them in a bowl.
Mixing
- Mash the yolks with mayonnaise, Dijon mustard, lemon juice, salt, cayenne pepper, and Cajun seasoning until smooth.
Assembly
- Spoon or pipe the yolk mixture back into the egg whites.
- Garnish with chopped green onions or parsley and a sprinkle of paprika.
Serving
- Serve chilled and enjoy!
Notes
Store any leftover Mardi Gras Deviled Eggs in an airtight container in the refrigerator for up to 2 days. For best texture, store filling separately if making in advance.
Nutrition
Serving: 1gCalories: 60kcalCarbohydrates: 1gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 100mg