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!
To incorporate heat in every bite, the filling has Cajun seasoning, a Southern blend of spices we use in New Orleans to season salmon, pasta, tacos… well, yes, everything tastes better with Cajun seasoning. We’re all about the flavor around here!
But, hey, if you or your guests are serious about spicy food, this can get even better by adding Tabasco sauce to the filling. Spicily delicious!
Combine classic deviled egg ingredients with cajun seasoning and hot sauce, and you’ll have the spicy star of the appetizer table. The ingredient measurements are in the recipe card at the end of the post, but first, check what you need:
- Eggs: check out my method to make perfect, easy-to-peel hard-boiled eggs.
- Mustard: a touch of tanginess!
- Cajun seasoning: the ingredient the spicy team was waiting for.
- Mayonnaise: adds flavor and helps combine all the ingredients.
- Tabasco: want to make this recipe spicier? Add hot sauce. It’s totally optional.
- Paprika: or more cajun seasoning. For garnish and extra heat!
How to Make Cajun-Style Deviled Eggs
Cajun Deviled Eggs are just as simple to make as the classics. Cook the eggs following my tips, make the filling, and assemble. Check the step-by-step and get ready to impress everyone:
- 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.
- Peel the eggs
Placing the hard-boiled eggs in an ice bath makes them easier to peel. Here, you can learn all my tips for peeling eggs easily.
Once the eggs are peeled, refrigerate to cool down. Don’t place them in the fridge with the shell: the white will stick, making them difficult to peel.
- Slice the eggs in halves
Now that the eggs have cooled down, cut them in halves and scoop the egg yolks into a bowl.
- Make the filling
After mashing the yolks, you’ll combine them with mustard, Cajun seasoning, mayonnaise, and tabasco (if using).
- 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.
Dust the tops with paprika or lightly sprinkle additional cajun seasoning for added spice.
Refrigerate for one hour or until ready to serve.
How to Fill Deviled Eggs
You can fill your Cajun deviled eggs quick and easy using a piping bag. Transfer the filling into the pastry bag and pipe it into each egg white. If you don’t have a piping bag, don’t worry! Learn here other ways to fill deviled eggs with what you already have in the kitchen.
What to Serve with Cajun Deviled Eggs
The irresistible creaminess of deviled eggs pairs amazingly well with the crunchiness of this Zesty Louisiana Creole Coleslaw, these delicious Garlic Parmesan Fries, and my epic Panéed Chicken recipe. The flavors, the textures… wow! Your appetizer table is going to be a hit!
Cajun Deviled Eggs
- 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
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.