The Best Deviled Eggs Around
Spring time comes around, the flowers begin to bloom, allergies kick in, Easter and Mother’s Day seem like they’re a week apart and then both are quickly long gone! The last 2 years of these holidays haven’t felt quite the same as they once did since we can’t celebrate and gather like we’re used to. This doesn’t mean that we can’t keep the same delicious traditions to comfort us and give us all the feels. For Easter this year I decided to put a spin on a classic appetizer dish: The Deviled Egg. People loved them so much that now I’m sharing the recipe with you!
Ready to kick it up a little bit? Let’s dive right in!
Cajun Bacon Deviled Eggs
- 10 whole Eggs
- 2-3 spears Pickle
- 1 stalk Celery
- 3 sticks Green onion
- 1 tbsp. Mayonnaise
- 1.5 tbsp. Mustard *whichever kind you prefer
- Spices: Old bay, garlic powder, ground cayenne pepper, cajun spice, salt, black pepper
- Bring water to a boil in medium sized an. Add eggs to boiling water and boil for 10-12 minutes.
- While eggs are boiling, chop your celery, green onion and pickles as fine as possible.
- Remove the eggs from the stove and rinse the eggs in cold water until they’re chilled (It makes them easier to crack and makes them not stick to the shells.)
- Peel all eggs and cut them each lengthwise.
- Remove yolks from egg and rinse empty egg whites.
- Mix in your mustard, mayo, chopped celery, green onion, pickle, and spices (about 1 tsp. of each, but go easy on the cayenne if you can't handle spice)
- When your mix is ready to go add it to a piping bag OR a sandwich ziplock (cutting a corner and using it to squeeze into your egg whites)
- Set your filled eggs in the fridge to cool
- Cook 4-6 slices of bacon until crispy and pat dry of grease
- Chop bacon finely and sprinkle over eggs.
- Add a little extra old bay seasoning, cayenne or hot sauce on top and voila!