Spicy Cajun Deviled Eggs

Ingredients

• 6 large Eggs
• 1/4 cup Mayonnaise
• 1 tbsp Dijon Mustard
• 1 tsp Cajun Spice Blend
• 1/2 tsp Hot Sauce
• 1/4 tsp Paprika
• 1/4 tsp Salt
• 1/8 tsp Black Pepper

Instructions

1. 1Place the 6 large Eggs in a medium saucepan and cover them with cold water. Bring the water to a rolling boil over high heat, then immediately remove the saucepan from the heat. Cover the saucepan and let the eggs sit undisturbed for 10 to 12 minutes.
2. 2While the eggs are sitting, prepare an ice bath by filling a large bowl with cold water and ice. Once the 10 to 12 minutes have passed, carefully drain the hot water from the saucepan and immediately transfer the eggs to the ice bath. Let them cool completely in the ice bath for at least 10 minutes, then peel the cooled eggs.
3. 3Cut the peeled eggs in half lengthwise. Gently remove the yolks from the egg white halves and place the yolks into a medium bowl. Arrange the egg white halves on a serving platter.
4. 4Add the 1/4 cup Mayonnaise, 1 tbsp Dijon Mustard, 1 tsp Cajun Spice Blend, 1/2 tsp Hot Sauce, 1/4 tsp Salt, and 1/8 tsp Black Pepper to the bowl with the egg yolks. Mash everything together with a fork until the mixture is smooth and creamy. You can also use a hand mixer for an extra smooth consistency.
5. 5Carefully spoon the yolk mixture evenly into each of the 12 egg white halves. Smooth the tops with the back of the spoon.
6. 6Sprinkle the tops of the filled egg halves evenly with the 1/4 tsp Paprika.
7. 7Cover the platter with plastic wrap and chill the deviled eggs in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.

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