Ahh…Devilled Eggs. I can hear people already, 70s this and 70s that. I don’t know about you, but I’ve always loved devilled eggs and I think it’s completely wrong to look down on it as a novelty dish from the 1970s. Fueled by this belief, we decided to do our own little twist on the classic devilled egg and take one of Cody’s favorite flavors – Cajun – to create our seriously delicious Cajun Devilled Eggs with a salty surprise. Mmhmmm.
Devilled Eggs are easy and the trick is to not over-boil the eggs. What I like to do is put the eggs in cold water, turn the heat to high and set the timer for 10 minutes. The result is eggs that are hardboiled, but not cooked to death – leaving them creamier, and subsequently, yummier. After the 10 minutes are over, I plunge the eggs into cold water, let them cool down for a couple of minutes and then peel them under the water. I find that makes them easier to peel, but then again, it might not – who even knows? Boiled eggs seem to have a mind of their own sometimes.
We decided to add a little round of smoked Andouille sausage into the hollow of the egg as the salty crunchy secret, and flavor the egg yolks with Cajun seasoning. For an extra flavor surprise, we added a little heap of sauerkraut on top to finish things off. And to be quite honest, while I’m not exactly sure about the true Cajun-ness of this recipe, it sure makes a yummy combination.
In other news, Zellie is heading down to Wilmington this weekend to reunite the Chirpy team for the first time since April! What she doesn’t know is that she will be less of a visitor and more of a free tiny house laborer – Ahaha! A tiny house doesn’t build itself and we need all hands on deck if we’re going to fully finish this “little” project before the baby arrives. Speaking of baby, in exactly 3 weeks today we are going to find out the gender! My bet is that it’s a girl, so we’ll see how good my instincts are. It’s been such a long wait and now it’s getting pretty close. As soon as we know what it is we can finally start collecting some baby goodies! 😁 Here’s a recent little throwback to the first trimester..
Back to these eggs and only one question remains. What’s stopping you from giving your next devilled eggs party appetiser a little Cajun twist? Nothing. Absolutely nothing! Cajun Devilled Eggs will make everyone happy!
Here’s some of our other great low-carb appetizers:
- Spanakopita Meatballs with Tzatziki
- Low-Carb Cucumber Club Sub Bites
- Smoked Salmon Rosti
- Almond Crumbed Mushrooms
- 6 • eggs [hardboiled]
- 12 • slices of Andouille sausage [seared in a hot pan]
- 2 tbsp • mayonnaise
- 1 tbsp • mustard
- 1/2 tsp • cajun seasoning [add little by little and taste test]
- pinch • cayenne pepper
- 1/4 cup • sauerkraut
- pinch • paprika
Add the eggs to a small pot of cold water over a high heat and set a timer for 10 minutes. Once the ten minutes are over, transfer the eggs to cold water and allow to cool for a couple of minutes.
Peel the eggs, cut in half lengthwise and scoop the yolk into a bowl.
Mix the yolks with the mayo, mustard, cajun seasoning and cayenne pepper.
Add a slice of Andouille to the hollow of every egg and fill the rest of the hollow with the yolk mixture using a piping bag.
Top each devilled egg with a little heap of sauerkraut and garnish with a sprinkle of paprika.
Pin it! Cajun Devilled Eggs!