Rustic on the eyes yet eye-popping flavorful on the tongue, my new Cajun deviled eggs are family holiday share worthy. Sliced hard-boiled eggs are stuffed with mayo, yellow mustard, hot sauce, GF ranch dressing, and fresh parsley and green onion. After a quick hand-held mixer spin to smooth out the egg yolks, minced Cajun trinity bits and finely chopped pickled okra put a feisty south Louisiana spin on the beloved naturally gluten free appetizer. Yep and yay...
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Oh, Cajun Deviled Eggs It's Sooo Nice to Have You Back Around. Yep.
Before Mark and I got married, he told me that he couldn't get really eat eggs anymore. Sigh. They tear up his stomach almost immediately, and sometimes cause lasting unpleasant symptoms that he just doesn't want to willfully endure.
And up until about two years ago, I would indulge myself in the occasional morning runny, sunny-side up egg when he was at work. You know, when I had the rare soft, just-baked gluten free bread in my kitchen to soak up all that eggy yum-deliciousness.
Well, that all changed one day when Mark and I bought a box of items from a local thrift store. Unbeknownst to us, the items in the box were infected with black mold. BLACK MOLD, y'all!!
Just a few days later, Mark got violently sick. He was coughing, he was sneezing, he was sofa sleeping during the day in his kind but feeble attempt to not get me sick. Well, as soon as he got better, I got sick.
So then I was the one coughing. And I was the one sneezing. And I was the one that was literally seeing spots dance in front of my eyes, as well as the walls of our house appear to move every single time I tried to get out of bed.
It was awful, ya'll!! In-bed sickness followed by 'trying to make it work' out-of-bed sickness. The doctors said there wasn't much they could do for me except take over-the-counter medicine and wait it out. Oh, and come back to the emergency room if my symptoms got worse. Sigh. Kick. Scream.
Finally, I got better and we cleaned and disinfected the house like a million times. Then when it was said and done, I decided I would cook myself some eggs when Mark went back to work. And as I was looking down at my plate of runny egg goodness, I knew something just wasn't quite right with the eggs anymore.
The first bite was ok. But the second bite was hard to get down. And well, the third bite seemed to stay stuck in my throat. By this time, my stomach was doing the 'I can't handle this anymore' flips. So, the fourth bite never even happened at all. Nope and sad, sad shake of the head.
And from then on I've honestly never even been able to look at an egg the same way again. UNTIL I showed up at my mother-in-law's house for a Fourth of July get-together last year, and there on the kitchen bar was not one but two different kinds of deviled eggs.
As I lovingly put just one on Mark's plate so he wouldn't feel left out, I took two for myself because I just couldn't help it, y'all. Deviled eggs are as southern as southern can possibly be. And I wasn't going deviled egg-down without a fight. Yep.
So, to my surprise and delight, the two deviled eggs didn't make me sick at all. Not one throat-stuck or tummy rumble situation happened. I was elated!! I could eat stuffed eggs just fine. So, if I had to leave my sunny side up eggs behind me for the rest of my life I would be A-ok with that.
And since spring is the start of deviled egg season in the south, I've been craving them right along with everyone else. So, instead of whipping up my more fancier, more involved Creole basil aioli shrimp stuffed eggs, I decided to go with my more humble - but equally super-flavorful - Cajun deviled eggs this time around.
How to Make Cajun Deviled Eggs to Flavor-Pop Surprise and Delight Your Own Friends and Family
To begin these scrumptious Cajun deviled eggs, you first need to acquire the secret ingredient that sets them apart from all the rest. This ingredient is TABASCO spicy pickled okra. They're sooo amazing, y'all!!
They're pickled perfectly. And really not so spicy at all unless you eat a whole one with the seeds in it. But, for this kid-friendly gluten free recipe, I've only included 2 teaspoons. So, you get the sassy back-bite from the pickled okra. But not the spicy part unless you want to add additional pickled okra.
Once you have the pickled okra in hand, you'll want to boil the eggs. I know that everyone does it different. But, here's how I do my boiled eggs:
First, I place the eggs in cold water in a small pot. Then, I set the pot atop the stove over a medium-high fire. It usually takes about 10 minutes to get them to a rolling boil.
Then, I let them boil for 10 minutes.
Once the 10-minute timer goes off, I remove the pot from heat for 10 minutes. Then, I put the pot in my sink and turn on the cold water. I let the cold water run over them until I think that all the hot water is gone. Then, I add three to five ice cubes to the water, and let them sit in the ice water for 10 minutes before I peel them.
That's a total of 40 minutes of time that I've tested over and over again. It always, always works! And, I never, ever have a boiled egg recipe fail. And, I have plenty of time to make the filling which also includes the raw, minced Cajun trinity, mayo, mustard, parsley, green onion and salt, pepper and cayenne. Oh, and the secret ingredient pickled okra!!
Once the eggs are peeled and sliced in half, then I use a spoon to fill them. You can also use a piping bag to fill the eggs all pretty. But, I really like to enjoy them rustic-style without all of the additional fuss or frills.
I'm straight over the moon that I get to enjoy deviled eggs again, y'all. And that the black mold contamination experience is now way, way behind me. Sigh of relief.
Over-the-top creamy with bits of crunchy Cajun trinity veggies and dots of perky pickled eggs, these Cajun deviled eggs are a truth south Louisiana-style stand-out. They taste great when you first make them. But refrigerating them for awhile elevates the flavor even more. Yep.
Hope you love these Cajun deviled eggs as much as I do. Share with those who help you get back up swinging whenever life knocks you down. And see y'all on the yum side...
Cajun Deviled Eggs
- 7 eggs
- ½ teaspoon salt
- For the Cajun Deviled Eggs Filling
- ½ cup mayonnaise
- 1 teaspoon yellow mustard
- ½ teaspoon paprika
- 1 ½ teaspoons TABASCO Pickled Spicy Okra
- 2 teaspoons green onion, sliced
- 2 teaspoons fresh parsley leaves, finely chopped
- 2 teaspoons onion, finely chopped
- 2 teaspoons celery, finely chopped
- 2 teaspoons green bell pepper, finely chopped
- ¼ teaspoon TABASCO sauce
- 1 teaspoon gluten free ranch dressing, optional
- salt, black pepper and cayenne pepper to taste
- Place eggs in a small pot filled with water over medium-high heat. Sprinkle the teaspoon of salt into the water.
- Let the pot come up to boiling for about 10 minutes.
- Boil the eggs for an additional 10 minutes.
- Remove the pot from heat for 10 minutes.
- Place the pot into the sink. Run cold water over it until all the cold water replaces all of the hot water.
- Add two ice cubes to the pot, then let sit for 10 minutes.
- Peel eggs and set atop a plate.
- Use a sharp knife to slice the eggs in half. Then, remove the yolk pieces and set them aside in a large bowl.
- Use a knife to mash the yolks.
- Stir all of the Cajun deviled egg ingredients together in a bowl, except for the Cajun trinity veggies and the pickled okra.
- Use a hand-mixer to stir out all of the egg yolk lumps in the filling. Skip this step if desired.
- Stir the pickled okra and trinity veggie bits into the filling.
- Use a spoon to stuff the filling into the egg halves.