These spicy Cajun Deviled Eggs are excellent appetizers or smacking snacks. Spice up your holiday, party, or potluck with delicious, effortless finger food. Get ready for a standing ovation from your friends and family.
I adore this recipe because it's simple and failproof, allowing me to focus on other tasks that require my attention.
I also appreciate how its appealing look makes it the perfect centerpiece for our family gathering on the dining table—just like jalapeno cheddar poppers.
Whether it's a family dinner or a large gathering, these Cajun deviled eggs disappear quickly.
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Why You'll Love This Recipe?
⭐️Requires a few pantry staple ingredients.
⭐️A make-ahead-friendly recipe!
⭐️It tastes delicious!
Ingredients
- Dijon mustard. Dijon provides a luscious yellow color that enhances the filling in Cajun deviled eggs. Feel free to substitute with yellow mustard.
- Mayonnaise. I have used light mayonnaise. However, you can use it as your favorite type.
- Hot sauce. Its complex taste and intense heat balance all other components in this egg bite.
- Cajun seasoning. I have used store-bought Cajun seasoning; some brands include salt in the seasonings, so check and adjust the salt accordingly.
- Cayenne pepper adds heat to these Cajun deviled eggs. For milder heat, you may substitute it with smoked paprika.
How To Make Cajun Deviled Eggs?
- Hard boil the eggs: Add the eggs to a saucepan or pot and fill with water until one inch above the eggs. Bring to a boil for about 12-14 minutes.
- Peel: Using a slotted spoon, remove the eggs from the pan and run them through ice-cold water. Then peel gently.
- For the filling, carefully slice each egg into halves vertically using a sharp knife. Using a spoon, remove the yolk and add them to your mixing bowl. Repeat the same procedure for the remaining egg halves.
- Arrange: Arrange half egg whites on a serving platter and set aside.
- Combine. Add the egg yolks to a medium-sized mixing bowl and mash them using a potato masher. Add chopped green onion, Dijon mustard, mayonnaise, hot sauce, Cajun seasoning, cayenne pepper, salt, and pepper.
- Stir: Combine well until it becomes a smooth mixture(add in more mayonnaise if needed).
- Place: Using a spoon, scoop the yolk mixture. Gently place it over the egg white halves.
- Seasoning: Sprinkle Cajun powder seasoning. And optionally garnish with chopped green onion.
Storage & Reheating
These Cajun deviled eggs taste excellent when freshly made. Moreover, they are highly perishable and should not be left on the kitchen counter for long.
You can store leftovers in the refrigerator for up to 24 hours in an airtight container.
I would not recommend freezing and reheating, as the texture of the filling and whites may become watery when thawed.
♨️How To Adjust The Heat?
To reduce the heat, decrease or omit the cayenne pepper, use a mild hot sauce, and reduce the quantity of Cajun seasoning in the Cajun deviled eggs recipe.
Variations
- Bacon. Along with the yolk mixture, add bacon crumbles.
- Shrimp. Add chopped shrimp for the enhanced seafood flavors.
- Cream cheese. Substitute mayonnaise with cream cheese with a rich, smooth texture.
FAQ
You can substitute mayonnaise for Greek yogurt and sour cream. I recommend substituting hot sauce for Sriracha or Tabasco sauce in this Cajun deviled egg recipe.
You can make your own Cajun blend with Paprika, onion powder, garlic powder, dried oregano, dried thyme, black pepper, and cayenne pepper.
Pair Cajun spicy deviled eggs with a mild soup, sandwich, or this jalapeno tuna salad for a satisfying meal. For a heartier option, serve with grilled meats or rice dishes like Cajun Rice and Beans.
Other Cajun-Inspired Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Cajun Deviled Eggs
Ingredients
- 6 large eggs
- ⅓ cup mayonnaise
- 3 tablespoon Dijon mustard
- 1 tablespoon hot sauce
- 1 tablespoon Cajun seasoning
- 1 teaspoon cayenne pepper
- ¼ cup green onion finely chopped
- ¼ teaspoon salt
Instructions
Prep the eggs
- In a sauce pan and add eggs and water. Water level should be at least 1 inch above the eggs.
- Bring it to boil in medium to high heat for 12-15 minutes until the eggs are fully cooked.
- Run the eggs through cold water. And peel the eggs.
- Gently slice the eggs into two halves.
- Repeat the same process for the remaining eggs as well.
Make the filling
- Using a spoon remove the all egg yolks and place them in a bowl.
- In the mixing bowl, add egg yolks, mayonnaise, Dijon mustard, hot sauce, Cajun seasoning, cayenne pepper, finely chopped green onion, and salt.
- Using a fork mix thoroughly until the mixture turns to smooth consistency. And set aside.
Arrange
- In a large serving platter, arrange all the egg whites by having the hollow side facing upwards.
- Scoop egg yolk mixture and place them in the white egg's hollow portion.
- Complete this procedure for the remaining eggs as well.
Serve
- Optionally sprinkle chopped green onion and cayenne pepper for garnishing. And serve immediately.
Notes
- Refrigerate. As soon as the Cajun deviled eggs are ready to be used, store them in the refrigerator for up to 24 hours. Eggs are highly perishable and should not be left on the kitchen counter for long.
- Make ahead. Hard boil the eggs and slice them into halves. Store the egg whites and yolk separately. Make the spicy yolk mixture when needed.
Amanda Wren-Grimwood says
I love devilled eggs and this version has plenty of heat that my family will love.
Andrea says
This is definitely a new one to me and I am loving it! These cajun deviled eggs will be a big hit on game day at my house.
Mahy says
I think I am all set up for a party now. These eggs are absolutely amazing to entertain with!