Step 1 of 2
Submerge the eggs in a pot filled with cold water and turn the burner to high. Once the water begins to boil, place a lid on the pot, turn the heat down to low, and let it cook for 18 minutes. Take them off the heat and run them under cold water until they are cool enough to touch, then remove the shells.
I prepared these for Fat Tuesday in hopes of having a tasty Cajun snack. I stuck to the instructions, but found them flavorless and disliked the texture the cream cheese gave to the deviled eggs. I was quite let down.
I followed the instructions perfectly. The texture was very creamy, and I liked that, so I would use this as a baseline. However, there was no noticeable spice. In the future, I plan to triple the hot sauce and add more Cajun seasoning. This seems like a great base for experimenting with flavors to accompany grilled foods.
Absolutely amazing! They were a huge success at my luncheon. Simple to prepare. Thanks for sharing.