Cajun Deviled Eggs

These deviled eggs get their spice by using Cajun seasoning in the yolk mixture, and they’re a breeze to make.  

Best Cajun Deviled Eggs 

Surprise your guests with these Cajun Deviled Eggs that will make their tastebuds dance! While a tray of classic deviled eggs is a delicious appetizer no one can resist, this recipe gives a fun twist to satisfy the cravings of the spicy team!

The filling has Cajun seasoning, a Southern blend of spices we use in New Orleans to season protein, pasta, tacos… well, yes, everything tastes better with Cajun seasoning.

How to Make Cajun-Style Deviled Eggs 

Cajun deviled eggs are just as simple to make as the classics. Check the step-by-step and get ready to impress everyone:

1. Boil the eggs
   This time, I boil the eggs in a saucepan. If you need to boil them in bulk, you can also cook hard-boiled eggs in the oven or the Instant Pot. Then, place them in an ice bath to make them easier to peel. Here, you can learn all my tips for peeling eggs easily.
2. Refrigerate
   Once the eggs are peeled, refrigerate them to cool down. Don’t place them in the fridge with the shell: the white will stick, making them difficult to peel.
3. Make the filling
   Cut the eggs in half and scoop the egg yolks into a bowl. After mashing the yolks, combine them with mustard, Cajun seasoning, mayonnaise, and tabasco (if using).
4. Fill the egg white halves
   You transfer the mixture to a piping bag or zip bag, snip the end, and fill each egg white half. More on this below.
5. Garnish & refrigerate
   Dust the tops with paprika or lightly sprinkle additional Cajun seasoning for added spice. Refrigerate for one hour or until ready to serve.  

More Deviled Eggs Variations

Other recipes that are always a hit among my guests are tuna deviled eggs, guacamole deviled eggs, loaded deviled eggs, and bacon deviled eggs. So good!

Cajun Deviled Eggs

Servings: 12

Prep Time: 10 minutes mins

Cook Time: 13 minutes mins

Total Time: 23 minutes mins

Up the ante on the appetizer table with these cajun deviled eggs. They've got the spicy built-in into every bite. Watch out, they'll disappear fast!

5 from 11 votes

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Ingredients

• 12 large eggs
• 2 teaspoons mustard
• 1 tablespoon cajun seasoning
• ½ cup mayonnaise
• 1 to 2 dashes of Tabasco, optional
• Paprika or cajun seasoning, for garnish

Instructions

Boil the eggs:

• Place eggs in a medium saucepan. Cover with cold water with 1-inch of water above the eggs. Bring water to a boil, turn off the heat, cover and let the eggs sit in the saucepan for 13 minutes.
• Drain, add some ice cubes to the eggs in the pan, and fill them with cold water. Peel eggs one by one and refrigerate them to cool down.

Fill the eggs:

• Once hard-boiled eggs have fully cooled, halve lengthwise and carefully scoop the egg yolks into a bowl.
• With a fork, mash the egg yolks. Add mustard, Cajun seasoning, mayonnaise, and tabasco (if using). Stir to combine all ingredients with a fork.
• Transfer the mixture into a piping bag or a zip bag. Snip the end to create an opening and twist the other end to bring the filling mixture to the open tip. Fill each egg white half with about 2 teaspoons of the mixture.
• Dust the tops with paprika or lightly sprinkle additional cajun seasoning for added spice.
• Refrigerate for one hour or until ready to serve.

Notes

Make them spicier by adding ½ teaspoon of hot sauce to the mixture. I recommend you try it first since all cajun seasoning mixtures vary in heat.

If your cajun seasoning is salt-free, add ½ teaspoon of salt to the mixture (most include it which is why it’s not in the ingredient list).

Equipment

Reversible Deviled Egg Tray

Deviled Egg Tray

Nutrition

Serving: 1 deviled egg | Calories: 87kcal | Carbohydrates: 2g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 165mg | Sodium: 149mg | Potassium: 78mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 532IU | Vitamin C: 0.01mg | Calcium: 27mg | Iron: 1mg