Ingredients
Scale
- 12 large eggs
- 1/3 cup mayonnaise (use homemade or a good-quality store brand)
- 1 tablespoon Dijon mustard
- 1 tablespoon Creole mustard (or spicy brown mustard as a substitute)
- 1 teaspoon hot sauce (I love a good Louisiana-style hot sauce)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to your spice preference)
- 2 tablespoons finely chopped green onions (white and green parts)
- 2 tablespoons finely chopped pickles or dill relish
- 1/4 cup finely chopped cooked andouille sausage (optional, but adds authentic Bayou flavor)
- Salt and freshly ground black pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Place the eggs in a single layer in a large saucepan and cover with cold water, about an inch above the eggs.
- Bring the water to a boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let the eggs sit for 12 minutes.
- Drain the hot water and immediately transfer the eggs to a bowl of ice water to cool for at least 5 minutes. This makes peeling easier.
- Peel the eggs gently and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
- Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, Creole mustard, hot sauce, smoked paprika, cayenne pepper, and a pinch of salt and pepper.
- Fold in chopped green onions, pickles, and andouille sausage if using. Adjust seasoning to taste—this is where you make it your own.
- Using a spoon or a piping bag, fill each egg white half with the yolk mixture, mounding it slightly.
- Garnish with parsley or chives and a light sprinkle of smoked paprika for that final touch.
- Chill the deviled eggs in the refrigerator for at least 30 minutes before serving. This helps the flavors meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
