Mardi Gras season is here and these spicy Cajun deviled eggs are a delicious appetizer to serve during your Carnival celebrations.  

I’d be jambalayin’ if I told you I wasn’t looking forward to Mardi Gras!

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Mardi Gras Cajun Deviled Eggs

Makes 1 dozen

Ingredients

• 6 eggs hard boiled and peeled
• 2 tbsp mayo I like Duke's
• 1 tbsp spicy mustard
• 1/4 tsp Cajun seasoning plus more for garnish
• 1/2 tsp- 1 tsp hot sauce I used chipotle Tabasco
• 1 Andouille sausage link diced and cooked until crispy
• 2 tbsp chives diced

Instructions

• Start by preparing the eggs. Once the boiled eggs are cooled and peeled, cut each egg in half and carefully scoop out the yolks and place in a small
• bowl and arrange the egg white halves on a plate.
• Add mayo, spicy mustard, Cajun seasoning, and hot sauce to the bowl with the yolk then mix together and mash until well combined.
• Now add a large spoonful of filling to each egg half .
• Top each egg with a few pieces of diced crispy sausage and chives.
• Optional: you can also add a sprinkle of Cajun seasoning on each egg for garnish.
• Serve immediately or chill until ready.

I used three Mardi Gras food staples for this recipe :  Cajun seasoning, Tabasco hot sauce, and andouille sausage. 

Boil your eggs (I cook for 10 minutes), cool in an ice bath, then peel and cut in half. 

Carefully scoop out the yolks and place in a small
bowl and arrange the egg white halves on a plate.

Add mayo, spicy mustard, Cajun seasoning, and hot sauce to the bowl with the yolk.

Then mix together and mash until well combined. 

Now add a large spoonful of filling to each egg half .

I diced up a andouille sausage link and simply cooked it until crispy then drained and cooled. 

. Top each egg with a few pieces of diced crispy sausage and chives. 

Optional: you can also add a sprinkle of Cajun seasoning on each egg for garnish. 

Serve immediately or chill until ready. 

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