Cajun Deviled Eggs
Cajun Deviled Eggs, a twist on the classic recipe that contains smoked andouille sausage & sauerkraut. Gluten-Free. Low-Carb. Keto.
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Deviled Eggs are super 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.
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.
Why You’ll Love This Recipe:
Bold and spicy: Cajun seasoning, cayenne, and Andouille sausage bring heat and smoky depth.
Unexpected twist: Sauerkraut adds a tangy contrast that cuts through the richness.
Crowd-pleaser: A fun, flavorful appetizer that always disappears fast.
Easy to prep ahead: Make them in advance and chill until party time.
Perfect for holidays, tailgates, or potlucks: A classic with a Southern kick.
Ingredients to Make Cajun Deviled Eggs:
- eggs. Use large eggs and cool them completely before peeling to avoid tearing the whites.
- Andouille sausage. Adds bold, smoky flavor and a chewy texture contrast. Cook until browned for best taste.
- mayonnaise. Provides the creamy base for the filling, use your favorite brand or substitute with Greek yogurt if preferred.
- mustard. Adds tang and balances the richness. Dijon or yellow both work.
- seasonings. A mix of Cajun seasoning, cayenne pepper, and paprika gives these eggs their bold, zesty flavor.
- sauerkraut. A tangy, briny addition that cuts through the richness and adds a bit of texture.
How to Make Cajun Deviled Eggs:
- Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to an ice bath and let cool completely before peeling.
- While the eggs cool, cook the sliced Andouille sausage in a skillet over medium heat until browned and crisp. Set aside to cool, then finely dice.
- Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
- Mash the yolks with mayonnaise, mustard, Cajun seasoning, and cayenne pepper until smooth and creamy. Stir in the sauerkraut and half of the chopped sausage.
- Spoon or pipe the yolk mixture back into the egg whites. Top each egg with the remaining sausage and a sprinkle of paprika. Chill until ready to serve.
Recipe Notes & Tips:
- Use an ice bath: After boiling, transfer eggs to an ice bath for easy peeling and to prevent overcooking.
- Cook sausage until crisp: Crisping the sausage adds texture and helps it stand out in each bite.
- Pipe the filling: For a cleaner look, use a piping bag or zip-top bag with the corner snipped off.
- Taste and adjust spice: Cajun seasoning blends can vary, taste your filling and adjust the cayenne if needed.
- Make ahead: You can prepare the eggs and filling separately a day in advance. Assemble just before serving for best texture.
- Dry the egg whites: After peeling and slicing, pat the egg whites dry with a paper towel to keep the filling from sliding.
- Finely chop sauerkraut: This helps it blend smoothly into the yolk mixture without overwhelming the texture.
Serving Suggestions:
How to Store:
Refrigerator: Store deviled eggs in an airtight container in the fridge for up to 3 days. Keep them covered tightly to prevent drying out or absorbing other odors.
Make-ahead tip: For best texture, prep the filling and egg whites separately, then assemble shortly before serving.
Do not freeze: Deviled eggs don’t freeze well, the texture of the whites becomes rubbery and unpleasant after thawing.
FAQs:
Yes! You can leave out the Andouille or substitute with bacon bits or a vegetarian option like smoked paprika-roasted chickpeas.
If you’re not a fan, try finely chopped dill pickles or relish for a similar tangy bite.
Absolutely. Just check the label for salt content so you can adjust the other seasonings if needed.
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Cajun Deviled Eggs
Ingredients
- 6 eggs
- 6 ounces Andouille sausage, sliced
- 2 tablespoons mayonnaise
- 1 tablespoon mustard
- ½ teaspoon cajun seasoning
- pinch cayenne pepper
- ¼ cup sauerkraut
- pinch paprika
Instructions
- Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to an ice bath and let cool completely before peeling.
- While the eggs cool, cook the sliced Andouille sausage in a skillet over medium heat until browned and crisp. Set aside to cool, then finely dice.
- Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
- Mash the yolks with mayonnaise, mustard, Cajun seasoning, and cayenne pepper until smooth and creamy. Stir in the sauerkraut and half of the chopped sausage.
- Spoon or pipe the yolk mixture back into the egg whites. Top each egg with the remaining sausage and a sprinkle of paprika. Chill until ready to serve.
Nutrition
Notes
-
- Use an ice bath: After boiling, transfer eggs to an ice bath for easy peeling and to prevent overcooking.
- Cook sausage until crisp: Crisping the sausage adds texture and helps it stand out in each bite.
- Pipe the filling: For a cleaner look, use a piping bag or zip-top bag with the corner snipped off.
- Taste and adjust spice: Cajun seasoning blends can vary, taste your filling and adjust the cayenne if needed.
- Make ahead: You can prepare the eggs and filling separately a day in advance. Assemble just before serving for best texture.
- Dry the egg whites: After peeling and slicing, pat the egg whites dry with a paper towel to keep the filling from sliding.
- Finely chop sauerkraut: This helps it blend smoothly into the yolk mixture without overwhelming the texture.
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