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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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Boiled Eggs are the absolute perfect Keto or Low-Carb healthy snack and is great of on the go munching!

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.

Ingredients to Make Cajun Deviled Eggs:

  • eggs
  • Andouille sausage
  • mayonnaise
  • mustard
  • cajun seasoning
  • cayenne pepper
  • sauerkraut
  • paprika

How to Make Cajun Deviled Eggs:

  1. 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.
  2. Peel the eggs, cut in half lengthwise and scoop the yolk into a bowl.
  3. Mix the yolks with the mayo, mustard, cajun seasoning and cayenne pepper.
  4. 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.
  5. Top each deviled egg with a little heap of sauerkraut and garnish with a sprinkle of paprika.

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Cajun Deviled Eggs

Cajun Deviled Eggs, a twist on the classic recipe that contains smoked andouille sausage & sauerkraut. Gluten-Free. Low-Carb. Keto.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Serving Size 12 servings

Ingredients

Instructions

  • 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.
  • Sear the Andouille sausage in a hot skillet, about 2 minutes on both sides then remove from heat.
  • 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 deviled egg with a little heap of sauerkraut and garnish with a sprinkle of paprika.

More Appetizer Recipes:

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