Deviled eggs… are there any party appetizers more classic? These creamy, tangy bites are always a crowd-pleaser. But what if you could take your deviled eggs to the next level? Enter: Cajun Deviled Eggs!
These aren't your grandma's deviled eggs; they're a spicy, flavorful explosion that'll have everyone begging for the recipe.
We are taking plain deviled eggs and transforming them into spicy deviled eggs. So are you ready to learn how to make a new family favorite?
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Recipe troubleshooting
- Necessary gear: equipment
- More appetizers I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Perfect pairings: what to serve with Cajun deviled eggs
- Cajun Deviled Eggs
- 💬 Comments
What makes this recipe so yummy
This is a delicious variation of the classic deviled eggs you see at so many pot lucks, picnics and holidays.
Adding the Cajun spices, mustard and hot sauce really spices things up and brings a great twist to the ordinary deviled egg - it's a flavorful upgrade.
Groceries you'll need: Ingredients
- Hard Boiled Eggs - it's important they be perfectly cooked.
- Mayonnaise - in the south we love our Duke's mayonnaise, but any mayo will be fine.
- Creole Mustard - this gives an authentic touch to the Cajun flavors.
- Cajun Seasoning - I prefer my own homemade Cajun seasoning, but use your favorite store-bought if you have some.
- Sweet Relish - to help balance the flavors.
- Hot Sauce - we like our Louisiana Crystal Hot Sauce, or Louisiana Hot Sauce. This helps stick with the authentic Cajun ingredients.
- Paprika - this is great to sprinkle on top for garnish... but you could add a little smokiness and use smoked paprika for a great change up.
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Bring a large pot of water to boil, then add a spoon or two of salt. Slowly drop in the eggs so they don't crack, and bring back to a boil. Boil for 12 minutes.
- Step 2: Immediately drop them into an ice bath for 5 minutes then peel the eggs.
- Step 3: Cut the eggs in half and spoon out the yolk into a bowl.
- Step 4: Add the remaining ingredients to the yolks (except the paprika) and mix well.
- Step 5: Add the egg yolk mixture to a piping bag, with a 1M tip. Pipe the mixture back into the egg whites.
- Step 6: Sprinkle with paprika to garnish.
Hint: Make sure to wipe the sharp knife you use to cut the eggs between each cut. The yolk can make the blade sticky and you won't have pretty cuts.
Recipe variations and substitute ideas
Following is a list of variations and alternate ideas for substitutes that you could play with in this recipe:
- Andouille Sausage - you could chop some cooked sausage up real fine and sprinkle over the top, or mix into the yolk mixture.
- Green Onions - sprinkle some over the top for flavor and garnish.
- Pickled Okra - instead of the sweet pickle?
- Cayenne Pepper - for added heat.
- Fresh Chives - chopped and sprinkled on top taste great.
- Bacon Bits - sprinkle some on top for some great flavor.
- Seafood - add a seafood twist and include a grilled shrimp on top, or maybe some crab meat.
Recipe troubleshooting
A place to see any obvious issues that we encountered when testing this recipe for you:
- Rubbery Egg Whites: Avoid overcooking the eggs by only adding them once the water is boiling and keeping a time on it.
- Lumpy Filling: Use a food processor or ricer for a smoother filling if you can't mash enough to get the lumps out.
- Not Spicy Enough: Increase the heat level by adding a little cayenne or more hot sauce.
- Too Spicy: If you find you've added too much spice, tone it down by adding a little more mayonnaise. You may end up with more filling that egg whites, but you can always keep it for sandwiches or crackers.
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Necessary gear: equipment
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You'll need a pot to boil the eggs, a large bowl to ice the eggs after and a bowl to mix the egg yolks.
You don't have to pipe the yolk mixture if you don't have access to the piping bags (although you can just use a ziplok if you don't).... you could spoon in the filling if needed. It might not be as pretty, but it'll taste the same.
More appetizers I think you'll love
How to store leftovers
The best way to store deviled eggs is to keep them in an airtight container in the refrigerator, for up to 5 days.
If you don't have a container, you'll definitely need to cover them as they will dry out in the refrigerator. Cover with plastic wrap.
Mel's kitchen notes
Adding salt to the boiling water before the eggs will help contain the egg if it does crack.
Also, try to make sure the eggs are at room temperature before dropping into the hot water, this will help prevent them busting open too.
Frequently asked questions: FAQs
It's not recommended, they end up with a weird texture.
I make my own homemade Cajun seasoning recipe, but there are some brands I prefer if I'm buying from the store. I like "Slap Ya Mama" as well as Tony Chacheres Creole Seasoning. It's similar to Cajun seasoning and is still in keeping with the Cajun deviled eggs theme.
Perfect pairings: what to serve with Cajun deviled eggs
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Cajun Deviled Eggs
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Equipment
- 1 4.5 Quart Pot
Ingredients
- 12 Each Large Eggs
- ⅓ Cup Mayonnaise
- 2 teaspoons Creole Mustard
- 2 teaspoons Sweet Relish
- 3 Dashes Hot Sauce I like Crystal, or Louisiana Hot Sauce
- ¼ teaspoon Cajun Seasoning
- ¼ teaspoon Paprika for sprinkling after
Instructions
- Take a 4 quart (or bigger) saucepan and fill with water. Bring to a boil.
- Season liberally with salt, then carefully lower the eggs into the boiling water.12 Each Large Eggs
- Once the water starts to boil again, start your timer for 12 minutes.
- While the water is boiling prepare another large bowl with water and ice.
- Once the eggs have boiled for 12 minutes drop them into the ice bath and allow to rest for 5 minutes, then peel the shells away from the eggs.
- Cut each egg in half length-ways. Use a spoon and carefully remove the yolk from each egg half.
- Mash the egg yolks with the back of a spoon, then add the remaining ingredients (except the paprika).⅓ Cup Mayonnaise, 2 teaspoons Creole Mustard, 2 teaspoons Sweet Relish, 3 Dashes Hot Sauce, ¼ teaspoon Cajun Seasoning
- Sprinkle paprika over the top, as well as garnish with a little chopped parsley (or chopped chives).¼ teaspoon Paprika
Nutrition
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