Growing up in Louisiana has influenced my cooking style in unique ways. I have quirky habits like dipping potato salad into my gumbo, incorporating bell peppers, onions, and celery into my spaghetti sauce, and generously sprinkling Tony Chachere’s Creole Seasoning on nearly everything I cook. For me, infusing dishes with flavors reminiscent of home is a top priority. While deviled eggs weren’t a staple in my childhood home, the love for Creole and Cajun spices inspired me to use Tony Chachere’s as a secret ingredient in my deviled eggs.
This substitution is a hit because deviled eggs shine when they are boldly seasoned. The velvety, mayo-infused filling pairs harmoniously with the robust and zesty seasonings. The term “deviled” itself suggests a dish that is highly seasoned. By replacing salt with Tony Chachere’s Creole Seasoning, you won’t make your deviled eggs fiery hot, but you will infuse them with a subtle Creole essence.
To swap out salt for Tony’s in deviled eggs, I opt for a slightly higher ratio, using approximately 1 to 1 1/2 teaspoons of Creole Seasoning for every 3/4 teaspoon of salt in a dozen eggs. After blending the seasoning into the filling and assembling the eggs, a final dusting of Tony Chachere’s and paprika adds a finishing touch.
For those seeking a spicier kick, incorporate a dash of Louisiana Hot Sauce and a pinch of cayenne pepper in the filling along with the Tony Chachere’s. Start with a moderate amount and adjust to your taste preference incrementally.
For a truly authentic Louisiana twist, consider enhancing your deviled eggs with additional ingredients like finely diced bell peppers, a hint of Worcestershire sauce, and chopped crawfish or shrimp. Feel free to experiment with your favorite Creole or Cajun flavors to personalize this classic dish and make it your own.
