Best Cajun Eggs Recipes

CAJUN PICKLED QUAIL EGGS

Steps:

• 1. Soak fresh eggs in warm water to remove any dirt and other stuff on the outer shells. Drain and rinse well then soak in cold water to make sure all residue is removed from the shells.
• 2. Boil eggs for 8 minutes and remove from heat. Drain boiling water and replace it with cold water. When water starts to get warm from the hot eggs, drain the water and replace with cold again. Do this several times to cool down the eggs. You can put the eggs in ice water if desired.
• 3. If you try to peel the eggs like a regular sized egg, you're going to lose a lot of eggs because the white tears so easily.
• 4. Put the eggs back into the pot that you boiled them in. (Don't do this in an aluminum pot! Use a glass, plastic, or stainless bowl.) Cover the eggs with white vinegar and let soak at least 10-12 hours or over night. The longer the better. The "spots" from the eggs will float to the surface and the shells will become soft and rubbery, making them super easy to peel. (See Notes Below)
• 5. In sterile jars put 1 garlic toe and 1 hot pepper in each jar then pack jars with eggs, about 12-13 eggs per 1/2 pint jar, depending on size of eggs. Set aside.
• 6. In water bath canning pot bring 6 inches of water to a boil.
• 7. Meanwhile, in a 2 quart saucepan add the remaining ingredients. Bring to a low boil. Cook for 3 minutes. Pour hot brine over eggs to completely cover.
• 8. Wipe rims well and place lids and bands on each jar, sealing tightly. Place jars in boiling water and make sure jars are covered by at least 1 inch. Bring back to a boil and boil 15 minutes.
• 9. Remove jars and let cool. Any jars that don't seal should be refrigerated and eaten first. Let sit for at least 2-3 weeks or more for best flavor.
• 10. NOTES: If you use regular salt instead of pickling salt the garlic will turn a bluish-green color. Food color (red or green), or beet juice may be added if desired.

CAJUN DEVILED EGGS

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• Slice eggs in half lengthwise. Remove yolks and place in a medium bowl. Set aside egg whites. Mashing with a fork, mix mayonnaise, Dijon-style mustard, salt and black pepper with the egg yolks.
• Fill the hollowed egg white halves with the yolk mixture. Sprinkle with cayenne pepper, adjusting the amount to taste. Cover and chill in the refrigerator until serving.

DEVILED EGGS WITH CAJUN SHRIMP

Steps:

• Cut each egg in half lengthwise. Remove the yolks and transfer them to a medium bowl. Place the egg whites on a serving platter and set aside.
• Mash the yolks with a fork. Stir in the mayonnaise, relish, mustard, salt and pepper. Scoop an equal amount into each egg white half with a small spoon. Sprinkle smoked paprika on top of each deviled egg. Cover and refrigerate while you prepare the shrimp.
• Give the shrimp a quick rinse in a colander under running water, then drain. Pat the shrimp dry with a paper towel, then transfer to another medium bowl. Sprinkle with the Cajun seasoning and toss to coat.
• Melt the butter in a large nonstick skillet over medium heat until the butter starts to shimmer. Swirl the butter around so that it coats the bottom of the skillet evenly.
• Add the shrimp in a single layer and cook for 45 seconds. Flip and cook until the shrimp are pink and cooked through, 45 to 60 seconds. Remove the shrimp from the heat and set aside.
• When ready to serve, top each deviled egg with 1 shrimp.

CAJUN DEVILED EGGS RECIPE BY TASTY

Steps:

• Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
• Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
• Mix the mayonnaise, mustard, Cajun seasoning, celery, bell pepper, and hot sauce with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
• Pipe the mixture into the eggs, garnish with the smoked paprika and green onion, and serve chilled.
• Enjoy!

CAJUN DEVILED EGGS

Steps:

• Place eggs in a medium sauce pan and cover with cold water.
• Bring water to a boil and immediately remove from heat.
• Cover and let eggs stand in hot water for 10-12 minutes.
• Remove from hot water,cool and peel.
• Slice eggs in half lenghtwise.
• Remove yolks and place in a medium bowl.
• Set aside egg whites mashing with a fork, mix mayonnaise,Dijon-style mustard,salt and black pepper with the egg yolks.
• Fill the holled egg whites halves with yolk mixture.
• Sprinkle with cayenne pepper,adjusting the amount to taste.
• Cover and chill in the refrigerator until serving.

CREAMY CAJUN DEVILED EGGS

Steps:

• Place eggs into a saucepan, cover with cold water, and place over high heat. When water is boiling, cover saucepan with a lid, reduce heat to low, and simmer for 18 minutes. Remove from heat and cool eggs under cold running water until eggs can be handled. Peel eggs.
• Cut eggs in half lengthwise and scoop yolks into a mixing bowl. Beat yolks, cream cheese, creamy salad dressing, pickle relish, hot sauce, salt, and black pepper until mixture is creamy and smooth. Spoon yolk mixture into egg white halves. Sprinkle each deviled egg half lightly with Cajun seasoning. Chill before serving.

CAJUN-STYLE EGGS BENEDICT

Steps:

• Melt the butter in a small saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Gradually whisk the milk into the flour mixture, and cook over low heat. Cook and stir until the mixture is thick and smooth, about 10 minutes. Stir in the Parmesan cheese and hot sauce; season to taste with salt and pepper. Keep warm over low heat.
• Meanwhile, warm the biscuits in a toaster oven and keep warm. Heat the vegetable oil in a large skillet over medium heat. Place the andouille pieces into the skillet cut-side-down. Cook until golden brown, then turn over and cook until browned on the skin side; remove and keep warm. Reduce the heat to medium-low. Crack four of the eggs into the hot pan, and cook until the egg whites have firmed about halfway through, about 1 minute. Gently flip the eggs over, and cook 10 to 20 seconds more until the other side has just firmed on the outside. Repeat with the remaining eggs.
• To assemble, place two biscuit halves onto each plate, cut-side-up. Divide the andouille sausage among the biscuits, then top each biscuit with an egg. Finally, spoon some of the sauce over each egg and serve.

CAJUN EGGS

Steps:

• Melt butter in a skillet over medium heat.
• Saute green onions and bell pepper for 4-5 minutes or until tender.
• Add in crawfish; saute for 1 minute or so until light pink.
• Combine eggs, milk, and cajun seasoning/hot sauce to taste in a bowl; add to skillet.
• Scramble until desired doneness is achieved.
• Add more cajun seasoning if necessary; serve immediately.

CREAMY CAJUN DEVILED EGGS

Steps:

• Place eggs into a saucepan, cover with cold water, and place over high heat. When water is boiling, cover saucepan with a lid, reduce heat to low, and simmer for 18 minutes. Remove from heat and cool eggs under cold running water until eggs can be handled. Peel eggs.
• Cut eggs in half lengthwise and scoop yolks into a mixing bowl. Beat yolks, cream cheese, creamy salad dressing, pickle relish, hot sauce, salt, and black pepper until mixture is creamy and smooth. Spoon yolk mixture into egg white halves. Sprinkle each deviled egg half lightly with Cajun seasoning. Chill before serving.

CAJUN DEVILED EGGS

Steps:

• Beat egg yolks and next 5 ingredients in small bowl with mixer until blended.
• Fill whites with yolk mixture; sprinkle with thyme.

CAJUN EGGS ( DEVILED EGGS)

Steps:

• Slie the hard boiled eggs in half, carefully remove the yolks &* place them in a mixing bowl.
• Mash the yolks with a fork. Stir in the mayo & mustard, then mix until creamy.
• Add the Cajun seasoning & blend well.
• Spoon the mixture back into the hollows in the egg whites.

CAJUN CRAWFISH BREAKFAST EGGS

Steps:

• 1. Melt 6 Tablespoons of the butter in a medium saucepan over medium heat. Add half the onions,half the bell peppers, and half the garlic and cook, stirring often with a wooden spoon, until soft, 8 to 10 minutes. Add flour and cook, stirring constantly, for 2 minutes. Stir in 2 cups of the milk and simmer, stirring often, until thick, 6 to 8 minutes. Add one teaspoon of the seasoned salt, and 4 dashes of the Tabasco sauce. Keep sauce warm over low heat.
• 2. Melt remaining butter in a large skillet over medium heat. Add the remaining onions,bell peppers and garlic and cook, stirring often, until soft, 8 to 10 minutes. Add crawfish and juices from package, then add eggs.
• 3. Season with the remaining seasoned salt and old bay seasoning and 5 or so dashes of Tabasco sauce and cook, stirring often until eggs are just set, about 5 minutes. Add the remaining milk and cook until thickened, 1 more minute. Spoon sauce over eggs.

CAJUN SHRIMP STUFFED JALAPENO PEPPERS (ALLIGATOR EGGS)

Steps:

• Brush fresh peppers with olive oil and roast in oven or grill over medium coals till skin starts to blacken in places and blisters all over. Submerge in cold water and peel.
• Cut slit the length of chili, scrape out seeds (optional if you want to keep the heat).
• For the stuffing: Mix all and chill for 1 hour.
• Spoon or pipe in about 1 tablespoon (don't over fill--chili should close). Refrigerate until ready (this could be done the day before).
• Heat peanut oil in fry pan or deep fryer to 350 degrees F.
• Blend remaining ingredients in bowl and dredge stuffed chilies a few at a time and drop them into the hot oil. Cook until golden brown, turning once (about 5 minutes).
• Drain on paper towels and season with salt or Tony's.

CAJUN DEVILED EGGS

Steps:

• Slice eggs in half lengthwise.
• Transfer yolks to a bowl; add mayonnaise and Cajun seasoning; mix well.
• Pipe or spoon filling into egg whites.
• Cover and chill at least 30 minutes or up to 24 hours before serving.
• Place eggs on a lettuce-lined serving platter; sprinkle with parsley.

CREAMY CAJUN DEVILED EGGS

Steps:

• Place eggs into a saucepan, cover with cold water, and place over high heat. When water is boiling, cover saucepan with a lid, reduce heat to low, and simmer for 18 minutes. Remove from heat and cool eggs under cold running water until eggs can be handled. Peel eggs.
• Cut eggs in half lengthwise and scoop yolks into a mixing bowl. Beat yolks, cream cheese, creamy salad dressing, pickle relish, hot sauce, salt, and black pepper until mixture is creamy and smooth. Spoon yolk mixture into egg white halves. Sprinkle each deviled egg half lightly with Cajun seasoning. Chill before serving.

BONNIE'S DEVILED EGGS WITH A CAJUN KICK!

Steps:

• 1. BOIL THE EGGS: Bring a pan of room temperature eggs and 1 tablespoon of white vinegar to a rolling boil. Boil 10 minutes. Remove with a slotted spoon and cool until you can handle them.
• 2. MAKING THE DEVILED EGGS: Peel the eggs, rinse and pat dry with paper towels. Cut the eggs lengthwise. Carefully scoop out the yolks into a small bowl. Add the sour cream, mayonnaise, chives, cajun seasoning. Mix well with a fork, and add the chopped olives and the bacon. (You can use bacon bits if you prefer.) Mix again. Spoon or pipe the egg mixture into the egg whites. You can make pretty lines in the yellow mixture with the tines of a fork, top off each egg with a slice of black olive for garnish. Enjoy!

CAJUN BAKED EGGS WITH POLENTA

Steps:

• Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the andouille and cook until lightly browned, about 3 minutes. Add the bell pepper and celery, toss to coat and cook until softened, 3 to 4 minutes. Stir in the scallions, garlic and Cajun seasoning and cook until slightly softened, about 30 seconds. Pour in the tomatoes and 1/4 cup water; season with 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer and cook until slightly thickened, 8 to 10 minutes.
• Meanwhile, preheat the broiler. Brush the polenta slices on both sides with the remaining 1 tablespoon olive oil; arrange on a baking sheet. Broil until crisp around the edges, 10 to 12 minutes.
• Using the back of a spoon, make 8 spaces in the tomato sauce for the eggs. Crack in the eggs, cover and cook until the whites are set but the yolks are still runny, 6 to 8 minutes. Top with the parsley, celery leaves and more Cajun seasoning. Serve with the polenta.

CAJUN RICE EGGS N HAM BREAKFAST SKILLET

Steps:

• Take a 9" heavy bottomed iron skillet or (less preferable) non-stick skillet and spray with cooking spray. Heat on medium flame.
• Chop 3 medium scallions and mince one garlic clove, then add to skillet. Reduce flame to medium low.
• Chop celery and green bell pepper together, and add to skillet. toss or stir vegetables around, so they do not burn.
• Then chop the ham and add to skillet. Allow to cook for one minute. Add the cooked rice to skillet and stir all ingredients.
• Add Creole seasoning and red pepper flakes according to taste.
• Allow to cook for two-three minutes, or until rice is heated through. While cooking, crack 4 large eggs in a bowl and whisk with water, salt, and pepper. Add egg mixture to rice and stir.
• Keep stirring to either a soft or hard scramble, according to taste.

POACHED EGGS, TASSO HAM, GRIDDLE TOMATO AND CAJUN HOLLANDAISE WITH ENGLISH MUFFINS

Steps:

• Heat the water and vinegar until simmering in a large high-sided frying pan. Break each egg into a cup and gently add to the water. Poach the eggs for 4 to 5 minutes, or until the yolk is nearly or almost set. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season the top with salt and pepper.
• For the tasso ham and tomatoes: Heat the oil in a cast iron griddle or in a large cast iron pan until it begins to shimmer. Cook the ham for about 1 minute per side or until lightly golden brown. Remove to a plate lined with paper towels. Cook the tomatoes for about 20 seconds per side until lightly golden brown and just warmed through.
• Serve the poached eggs with toasted English muffins, ham and tomatoes and Cajun hollandaise.
• Hollandaise:
• Stir together the paprika, chile powder, garlic powder, onion powder, thyme, oregano, chile de arbol, and cayenne pepper in a small bowl.
• Place the egg yolks and lemon juice in a medium stainless steel bowl, set over a pot of simmering water not touching the bottom of the bowl. Whisk the yolks until pale yellow and fluffy. Slowly add the clarified melted butter, a few tablespoons at a time and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture, salt, and pepper, and a dash Worcestershire sauce. Keep warm until ready to use.

CAJUN DEVILED EGGS

Steps:

• Split eggs, remove yolks and mash with fork.
• Stir in mayo, mustard, vinegar, and salt and pepper.
• Spoon or pipe into egg cavities.
• Garnish with a sprinkling of Cajun spice blend.