Classic Deviled Eggs with a Cajun “Kick”

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Here’s a recipe which I’ve intended to post for quite some time. I love my version of “Classic Deviled Eggs” and I’ve finally found time to share it. The eggs are creamy and flavorful with just a hint of Cajun “zip.” It is a great dish to take to any event including a Fourth of July picnic or a covered dish supper. And I located a vintage serving platter made just for deviled eggs in one of my china cabinets — looks like this one has a bridal shower or wedding motif.

The Fourth of July means a picnic. And when I was growing up in the summertime we often took an outing to a park and swimming pool fed by cold spring water in the countryside of rural Virginia. My, the water was cold; but the swimming was great. I enjoyed those days, swimming parties and holiday picnics. The picnics included a smorgasbord of foods — always fried chicken and watermelon. And somebody brought deviled eggs.

And so I usually include Deviled Eggs when I’m hosting a party or taking food to a meal somewhere. I guess it is tradition. I have developed, over the years, a recipe that I really like.

Swimming at Seawright Springs

When I was growing up in the heart of the Shenandoah Valley in Virginia, the only place to swim was at a rural pool near the small community of Mt. Sidney in Augusta County. The swimming pool was fed by a fresh water spring. Apparently there are many fresh water springs in this part of the valley. They come from waters which are deep, deep in the earth. The impurities are filtered out as it travels through limestone rock at the same time absorbing essential minerals. By the time the spring water reaches the surface of earth, the water is very pure. The spring was known by early Native Indians who came to the water for its healing powers. With the swimming pool, the water was emptied every Monday and then refilled. No chemicals were ever added to the pool’s water! Incidentally, the water was so cold, that is was impossible or impracticable to swim until at least Wednesday when the water warmed a bit. I remember many blue fingers and nails from swimming too long. But those were great teenage memories of swimming in the summer with the jukebox booming in the distance playing the latest hip hop songs.

The springs were named for John Seawright. According to one source, he was deeded the land by King George the II in 1792 (although this date is after the Revolutionary War–go figure that one out). In 2003, a total of 145 woodland acres, including Seawright Springs, were purchased by a Canadian company owned by Joel Sens. Sens’ vision was to bottle and market the water as “Seawright Springs Premium Natural Spring Water.” Press releases in 2019 on the internet indicate that Whole Foods on the East Coast is stocking this water for sale. So, if you see this brand, remember that many valley teenagers once swam in a swimming pool fed by the spring! (But not the actual springs; the water is still pure.)

Classic Deviled Eggs Recipe Ingredients

Here are the ingredients for the recipe. For a Cajun “kick” I add just a small amount of dry mustard, Tabasco sauce and salt. But don’t get carried away with any of these ingredients — it doesn’t take much to flavor the eggs — just a little goes a long way. Finely chopped celery with the leaves is a common addition to deviled eggs here in the South and it livens up the recipe.

Blue Plate Mayonnaide

One of the ingredients which I always include in this recipe is Blue Plate mayonnaise. It is a New Orleans product and if you can find it to purchase — it is a “must” in this recipe. This is a soy bean based mayonnaise and gives a distinct flavor to the Deviled Eggs; it makes all the difference in the recipe.

Garlic Chives

I have garlic chives growing in one of my gardens. Touch the plant and your fingers smell like garlic. Although this perennial is only supposed to grow for two years, mine continues to grow and multiply year after year. It occasionally blossoms. However, I don’t have many uses for this aromatic herb. But here is one recipe. A small amount of this herb can be chopped and added to the eggs. Or it can just simply be used as a garnish.

 

Cooking Hard Boiled Eggs

There is a technique to boiling eggs for a hard boiled egg. Although it seems simple, it is easier to get them to come out successfully with a little practice. I always use the same pot every time and the same burner. And I use a timer (my cell phone) and cook the eggs for the same length of time. And I don’t leave the eggs unattended — watch what you are doing.

For this Deviled Egg recipe, I use extra large eggs.

Add the eggs a small pot and cover completely with cool water from the faucet. Bring to a boil on the stove. Then immediately turn the temperature of the stove down to medium-low. Steam exactly 10 minutes, keeping the temperature of the pot just below boiling. Remove from stove, drain off hot water and add cold water. When cool enough to handle, peel eggs under running water.

To finish the eggs, cut in half, scoop out the yolks, mash and stir in the rest of the ingredients. Fill into the egg white shells, dividing them evenly.

These make very creamy deviled eggs. I suggest beginning with 3 Tbsp mayonnaise and then stirring in the last 1 Tbsp (to make 1/4 cup total), if desired. Sprinkle a little paprika on top to decorate. Chill before serving. 

Here are my holiday eggs! Enjoy a safe Fourth of July!

Classic Deviled Eggs with a Cajun Kick

  • Servings: 12 halve eggs
  • Difficulty: easy
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Ingredients:

  • 6 extra large eggs
  • 4 Tbsp (1/4 cup) Blue Plate Mayonnaise, may reduce to 3 Tbsp if desired*
  • 1 tsp dill pickle liquid or 2 tsp dill pickle relish juice
  • 1 Tbsp finely minced celery tops and leaves
  • 1/4 scant tsp dry mustard powder
  • several dashes salt
  • 5 drops Tabasco pepper sauce
  • Paprika
  • Fresh chives

Method and Steps:

  1. Cook hard boiled eggs. Place eggs in small pot and cover completely with cold water.
  2. Place on stove and bring to a boil. Immediately turn the heat of the stove down to medium-low.
  3. Steam eggs for 10 minutes, keeping water just below boiling.
  4. Immediately remove from stove and drain off hot water. Cover with cold water.
  5. When cool enough to handle peel eggs under running water.
  6. Cut each egg in half lengthwise.
  7. Scoop out egg yolks, using a spoon, and place yolks in medium size bowl. Reserve boiled egg white shells.
  8. Mask egg yolks, using a spoon. Add 3 Tbsp Blue Plate Mayonnaise and stir to combine.
  9. Add dill pickle liquid (or dill pickle relish juice), minced celery tops and leaves. Sprinkle on dry mustard powder, several dashes of salt and Tabasco pepper sauce. Stir and combine well. If the mixture is too dry, stir in the last 1 Tbsp of Blue Plate mayonnaise
  10. Using two spoons, place a heaping teaspoon of mixture back in each reserved egg white shell, dividing evenly among shells.
  11. Sprinkle with paprika.
  12. Transfer eggs to shallow container and place in refrigerator to chill for several hours.
  13. When ready to serve, transfer to serving platter.
  14. Optionally, garnish with pieces of fresh chives.

NOTE: If using large eggs rather than extra large eggs, reduce the mayonnaise to 2 Tbsp. Then, stir in a third Tbsp if needed.

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