Cajun Deviled Eggs
These delicious eggs have an added spicy kick!
- 8 large eggs
- 1 3 ounce package cream cheese room temperature
- 2 tablespoons creamy salad dressing
- 1 tablespoon sweet pickle relish
- ¼ teaspoon hot sauce
- salt and ground black pepper to taste
- ¼ teaspoon Cajun seasoning or to taste
First, we gotta make hard-boiled eggs. Place the eggs in a saucepan, cover them with cold water, and turn the heat up to high. When water starts boiling, put a cover on the pan, turn the heat down to low, and let it simmer for 18 minutes. Take the pan off the heat and cool the eggs under cold running water until they're safe to touch bare-handed. Peel eggs.
Cut eggs in half lengthwise and scoop the yolks into a mixing bowl. Beat the yolks together with the cream cheese, creamy salad dressing, pickle relish, hot sauce, salt, and black pepper until you've got a smooth, creamy mix. Spoon the yolk mix into the egg white halves and sprinkle each lightly with Cajun seasoning. Chill before serving.