3 tbs mayonnaise
1 tsp yellow mustard
bacon, for garnish
fresh parsley, for garnish
paprika, for garnish
In a small pot, bring water to a rolling boil. Place the eggs in water, cut the heat off, and cover with a lid for 10-12 minutes.
Immediately place the eggs in an ice bath for about 15 minutes.
Peel and slice lengthwise. Remove the yolks.
In a bowl, mix the yolks, mayonnaise, and mustard. Add cajun seasoning, salt and pepper to taste.
Using a spoon or a piping bag, add the yolks back into the egg whites.
Top with bacon, parsley, and paprika, if desired.
NOTES: The longer you let the eggs sit in the hot water; the chalkier the yolk will be. For runny, soft boiled eggs; let sit for about 5 minutes. For a creamy hard boiled egg; sit for 10 minutes.