Cajun Deviled Eggs

Ingredients

• 6 hard boiled eggs, peeled

¼ cup mayonnaise

• 1 teaspoon dijon mustard
• ½ teaspoon hot sauce, or more to taste
• ½ teaspoon cajun seasoning

¼ teaspoon salt

• 1 green onion, diced

Directions

1. Slice eggs in half lengthwise and carefully remove the yolks. Arrange egg whites on a serving plate. Set aside.
2. In a food processor, add egg yolks, mayonnaise, mustard, hot sauce, cajun seasoning, and salt. Pulse until mixture is smooth and creamy. (Alternatively, mash yolks in a bowl with a fork, then add remaining ingredients and stir until smooth.) Taste and add more hot sauce as desired.
3. Pipe filling evenly between eggs and top with green onions and (optionally) more cajun seasoning.
4. Refrigerate eggs, covered, until ready to serve. Deviled eggs can sit out for two hours before needing additional refrigeration.

Notes

Deviled eggs should be consumed within three to four days after preparing. Store any leftover eggs in a sealed container in the refrigerator.

Deviled eggs need to be refrigerated to remain safe to eat. Deviled eggs can sit out for up to two hours before needing additional refrigeration.

If your cajun seasoning includes salt, omit the salt listed in the recipe.

Nutrition

Serving: 1deviled egg | Calories: 71kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 118mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg