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Cajun Devilled Eggs

The Tasso gives these devilled eggs their spicy taste. If you don't have Tasso, use another ham, but add cayenne and paprika to give it a Cajun flavour.

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6 eggs, hard-boiled and shelled
25 g/1 oz Tasso, finely chopped
15 ml/1 tablespoon finely chopped green pepper
1 spring onion, finely chopped
2.5 ml/ teaspoon fresh-squeezed lemon juice
30 ml/2 tablespoons mayonnaise
30 ml/2 tablespoons Dijon-style mustard
Dash of fresh-ground pepper
1-2 drops of Tabasco sauce


Makes: 6


Cut the eggs in half lengthways. Remove the yolks and put them in a small bowl and set aside the whites. Mash the yolks with a fork. Add the remaining ingredients to the yolks and mix well with a fork. Taste and adjust the sea­sonings. Spoon the mixture into the egg whites.

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