Description
Creamy deviled eggs with a bold Bayou twist, featuring tangy remoulade flavors, fresh herbs, and a subtle kick of spice in every bite.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons finely chopped celery
- 2 tablespoons chopped green onions
- 1 tablespoon chopped parsley
- 1 small clove garlic, minced
- 1/2 teaspoon paprika
- 1 teaspoon hot sauce
- 2 tablespoons finely chopped pickles
- 1 tablespoon chopped capers
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a medium saucepan of water to a gentle boil and cook the eggs for 10 minutes.
- Transfer eggs to ice water, let cool, then peel and slice in half lengthwise.
- Remove yolks and place them in a mixing bowl.
- Mash yolks until smooth, then mix in mayonnaise, Dijon mustard, lemon juice, garlic, paprika, hot sauce, salt, and black pepper.
- Stir in chopped celery, green onions, parsley, pickles, and capers until well combined.
- Arrange egg whites on a serving platter.
- Spoon or pipe the filling evenly into each egg white.
- Sprinkle with extra paprika and herbs if desired.
- Chill for at least 15 minutes before serving and enjoy.
Notes
- Use slightly older eggs for easier peeling.
- Chill before serving for the best flavor.
- Taste the filling before assembling and adjust seasoning if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 185mg
Keywords: bayou deviled eggs, deviled eggs with remoulade, southern deviled eggs, spicy deviled eggs, appetizer recipe