Zydeco Ya Ya Deviled Eggs

Spice up your appetizer game with these irresistible Zydeco Ya Ya Deviled Eggs, a bold and flavorful twist on a classic party favorite. Perfectly cooked egg whites cradle a creamy filling infused with zesty Creole seasoning, tangy Dijon mustard, and a touch of hot sauce for a delightful kick. Crispy, finely diced andouille sausage and fresh green onions add texture and a touch of Cajun flair, while a sprinkle of paprika and parsley provide the perfect finishing touch. Whether you're hosting a Mardi Gras celebration or simply craving a Southern-inspired snack, these deviled eggs are a crowd-pleasing homage to Louisiana's rich culinary heritage. Ready in under 35 minutes, they’re perfect for entertaining or treating yourself to something special!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:12 mins

Total Time:32 mins

Servings: 6

Ingredients

• 12 pieces large eggs
• 0.5 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon Creole seasoning
• 0.5 teaspoon hot sauce
• 0.5 teaspoon white vinegar
• 0.25 cup andouille sausage, finely diced
• 2 tablespoons green onions, finely chopped
• 0.25 teaspoon paprika (for garnish)
• 1 teaspoon parsley, finely chopped (for garnish)

Directions

Step 1

Place the eggs in a single layer in a large pot. Cover with cold water, ensuring the water is about one inch above the eggs. Bring the water to a boil over medium-high heat.

Step 2

Once the water reaches a full rolling boil, cover the pot, turn off the heat, and let the eggs sit for 10-12 minutes.

Step 3

Transfer the eggs to a bowl of ice water to cool for 5 minutes. Peel the eggs once they are cool to the touch.

Step 4

Slice each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Arrange the egg whites on a serving platter, cut-side up.

Step 5

Mash the egg yolks with a fork until smooth. Add mayonnaise, Dijon mustard, Creole seasoning, hot sauce, and white vinegar to the bowl. Mix until the filling is creamy and well-combined.

Step 6

In a small skillet, cook the finely diced andouille sausage over medium heat until crispy. Drain on a paper towel and let cool.

Step 7

Fold the crispy andouille sausage and chopped green onions into the yolk mixture, reserving a small amount for garnish.

Step 8

Transfer the yolk mixture to a piping bag or a resealable plastic bag with the tip cut off. Pipe the mixture into the egg white halves, dividing it evenly among them.

Step 9

Sprinkle the filled eggs with paprika, reserved andouille sausage pieces, and parsley for garnish.

Step 10

Serve immediately or chill in the refrigerator for up to 2 hours before serving.

Nutrition Facts

Serving size	832.1 grams (832.1g)

Amount per serving	% Daily Value*
Calories	1929

Total Fat 164.20g	211%
Saturated Fat 31.10g	156%
Polyunsaturated Fat NaNg
Cholesterol 2387mg	796%
Sodium 2806mg	122%
Total Carbohydrate 41.10g	15%
Dietary Fiber 1.70g	6%
Total Sugars 1.80g
Protein 81.10g	162%

Vitamin D 480IU	2400%
Calcium 370mg	28%
Iron 13mg	73%
Potassium 1051mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 75.1%

Protein: 16.5%

Carbs: 8.4%