Cajun Deviled Eggs

Most people loved deviled eggs. Spicy people will love these! If your friends and family are very spicy, take addition cajun seasoning to sprinkle on top.

**If you are taking deviled eggs to a gathering and you don't have one of those fancy egg holders, after you slice the eggs, toss the yolk and other filling ingredients into a ziploc bag (squeeze to combine), put the egg halves together and place back into the egg carton. When you get to where you are going, place the eggs on a plate, snip off a corner of the ziploc bag and squeeze the filling into the halves.

Cajun Deviled Eggs
6 large, hard-cooked eggs, peeled
3 tablespoons mayonnaise (reduced fat works fine)
½ teaspoon Cajun or Creole seasoning, divided (check for gluten)
extra seasoning, paprika, or fresh parsley for sprinkling

Slice eggs in half lengthwise. Mix yolks, mayo, and seasoning in a bowl until well-combined. 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 serving platter and sprinkle with seasoning or parsley.