Perfect as a crowd-pleasing snack or appetizer for easy entertaining, these creamy, Cajun-spiced deviled eggs are kicked up with The Original “Louisiana” Brand Hot Sauce™ Cajun Heat for a bold, spicy twist on a beloved classic that’s sure to disappear fast!
| Quantity | Ingredient |
|---|---|
| 6 | eggs |
| 2 Tbsp | mayonnaise |
| 2 Tbsp | Louisiana Hot Sauce - Cajun Heat |
| 2 tsp | Dijon mustard |
| 1 tsp | freshly squeezed lemon juice |
| 0¼ cup | chopped green onion, divided |
| 0¼ tsp | salt |
| 0¼ tsp | black pepper |
Place eggs in small saucepan and cover with cold water. Bring to a boil over high heat and boil for 5 minutes. Cover and remove from heat; let stand for 5 minutes.
Run eggs under cold water to cool. Remove shells.
Slice eggs in half lengthwise and scoop out yolks; transfer yolks to medium bowl. Transfer egg white halves to serving platter.
To egg yolks, stir in mayonnaise, 1 Tbsp of The Original “Louisiana” Brand Hot Sauce™ Cajun Heat, lemon juice and mustard. Stir in 2 Tbsp of green onion, salt and pepper. Transfer egg yolks mixture to piping bag fitting with large round or star tip and pipe evenly among egg white halves.
Garnish with remaining The Original “Louisiana” Brand Hot Sauce™ Cajun Heat and remaining green onion.
Tip: No piping bag? No problem! Add egg yolks mixture to large sealable bag and snip a bottom corner for piping.
Recipe tags: Louisiana Brand Hot Sauce, easy difficulty, snack, stovetop
