Cajun Deviled Eggs

These Cajun Deviled Eggs are a great appetizer to feed a hungry crowd. The Cajun seasoning, holy trinity, and Creole mustard transform your classic deviled eggs into something wonderful.

Here are some other great appetizers to add to your table: Yellow Squash Fritters, Brisket Nachos, Black Eyed Pea Fritters, Johnny Cakes with Citrus Glazed Chicken, and Oxtail Quesadillas. 

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Deviled eggs are a Southern staple for every celebration and gathering, from baby showers to funerals; you'll find them on the menu and on everybody's plate.

I have a special place in my heart for eggs, so it was a no-brainer to put my New Orleans roots in my classic deviled eggs recipe.

Now, growing up in New Orleans, whenever we were making deviled eggs, we never called them "Cajun deviled eggs"; they were just deviled eggs. However, I will teach you how to boil hard-boiled eggs perfectly every time and how to make a great deviled egg filling.

Key Ingredients

Here are the ingredients you'll need for these tasty Creole bites.

Large Eggs

You'll need 12 large eggs to have 24 deviled eggs.

Mayonnaise

The only mayonnaise we use in New Orleans is Blue Plate. I like to use the olive oil version as a healthier alternative.

Creole Mustard

Using plain yellow mustard is boring, so grab yourself some Creole mustard.

Holy Trinity

98% of Cajun-Creole recipes use onion, celery, and bell pepper when cooking, and we're staying true to that.

White Vinegar

A splash of vinegar brightens all the flavors.

Cajun-Creole Seasoning 

My go-to is Savory Cajun Low-Sodium seasoning; it's packed with flavor! You can also make your own at home with my Homemade Creole Seasoning blend.

Cayenne Pepper

A little sprinkle of cayenne pepper is how my grandmother always served hers, and so do I.

How To Make Cajun Deviled Eggs Recipe

I wanted my Cajun deviled eggs recipe to be easy, tasty, and a crowd-pleaser!

Hard Boiled Eggs

Fill a large pot ¾ of the way with water, and bring to a boil over medium-high heat. Once the water boils, slowly add eggs with a spoon, one at a time. Be careful not to crack the eggs as you release them.

Bring to a rolling boil, cover, and set aside off the heat for 10 minutes. Drain the hot water, then cover the eggs with cold water (add ice to speed up the cooling).

Deviled Egg Filling

Once they're cooled off, tap the eggs on the bottom to release the air pocket (this holds the thin white film that usually tears the boiled eggs as you peel), then gently peel the eggs.

Slice eggs in half lengthwise, remove yolks, and place in a large bowl. Place egg whites on a serving platter.

Mash the yolks with a fork, add mayonnaise, creole mustard, green onion, bell pepper, celery, vinegar, and Cajun seasoning.

Mix with a hand mixer or food processor until smooth.

Place the yolk mix in a small ziplock bag, cut off ½-1 inch from the corner of the bag, and pipe the filling into each egg.

Garnish with more Cajun seasoning or cayenne pepper and green onions, serve immediately, or cover and place in the fridge until needed.

Pro Recipe Tips & Tricks

Here are a few notes I had from making these lovely deviled eggs.

• Technically if your hard-boiled eggs yield a gray egg yolk, you've overcooked the eggs.
• For a gourmet touch, use fresh chives instead of green onions.
• Feel free to use apple cider vinegar instead of white vinegar.
• Creole mustard can be found near the mustard in the condiment section.
• Feel free to use Dijon mustard as a substitute for Creole mustard, but you'll be sacrificing flavor.
• If cayenne pepper is too spicy, use paprika instead for garnish.
• You can add a few shakes of hot sauce for an extra pop.
• You can use a piping bag/ pastry bag instead of a storage bag. You can find them in the cake decoration section at most stores.
• No piping bags or storage bags? No problem, use a spoon to gently add the filling to each egg white.

FAQs

Here are the top questions readers have about making Cajun deviled eggs.

More Cajun Recipes

If you love Cajun food, I know you'll love these recipes too!

• Seafood Filé Gumbo
• Dirty Rice
• 20-Minute Creole Jambalaya
• Red Beans and Rice
• Sweet Cornbread
• Corn Maque Choux

Before You Begin

Before getting started, here are the steps I use to get organized. 

Step 1: Get all ingredients for the Cajun deviled eggs on the counter.

Step 2: Measure everything out.

Step 3: Start following the recipe and get ready for some amazing deviled eggs!

Making Cajun deviled eggs is a delightful way to spice up a classic appetizer. The bold flavors of the Cajun seasoning, combined with the creaminess of the egg yolk mixture, create a perfect harmony that will leave your taste buds craving more.

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📖 Recipe

Cajun Deviled Eggs

Kenneth Temple

These Cajun Deviled Eggs are a great appetizer. The Cajun seasoning, holy trinity, and Creole mustard transforms your classic deviled eggs.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Appetizer, Snack

Cuisine Cajun, Creole

Servings 12 persons

Calories 130 kcal

Ingredients

  

1x2x3x

• 12 large eggs
• ½ cup Blue Plate mayonnaise
• 2 tablespoons Creole mustard
• 1 stalk finely sliced green onion
• 2 tablespoons finely chopped bell pepper
• 2 tablespoons finely chopped celery
• 1 tablespoon white vinegar
• 1 teaspoon Savory Cajun Seasoning
• cayenne for garnish
• 3 green onions sliced, garnish

Instructions

 

• Fill a 5-quart pot with ¾ full with water, place over medium-high heat and bring to a boil. Once water begins to boil, slowly and gently add the eggs one at a time. I like to use a large spoon. Bring water to a boil, cover and remove from heat for 10 minutes.
• Drain the water and fill pot with cold water to cool off eggs. You can add ice to the water to speed the process up. Once eggs have cooled, swirl the pot to gently crack the eggs. Tap the eggs on a flat surface then peel.
• Cut each egg in half and remove the yolk and add to a large bowl. Smash egg yolks with a fork, then add mayonnaise, creole mustard, green onion, bell pepper, celery, vinegar, and Cajun seasoning, and mix together mix together with a hand mixer or food processor until smooth.
• Place filling in a small zip-lock bag, cut off 1-inch of the edge of the bag, and pipe filling into eggs. Garnish with cayenne and green onions. Serve immediately or place in the fridge until ready to serve.

Notes

Pro Recipe Tips & Tricks

Here are a few notes I had from making these lovely deviled eggs.

• Technically if your hard-boiled eggs yield a gray egg yolk, you've overcooked the eggs.
• For a gourmet touch, use fresh chives instead of green onions.
• Feel free to use apple cider vinegar instead of white vinegar.
• Creole mustard can be found near the mustard in the condiment section.
• Feel free to use Dijon mustard as a substitute for Creole mustard, but you'll be sacrificing flavor.
• If cayenne pepper is too spicy, use paprika instead for garnish.
• You can add a few shakes of hot sauce for an extra pop.
• You can use a piping bag/ pastry bag instead of a storage bag. You can find them in the cake decoration section at most stores.
• No piping bags or storage bags? No problem, use a spoon to gently add the filling to each egg white.

Storage:

Cajun deviled eggs are best eaten immediately, but they will remain fresh, covered, or in an airtight container for 3 days in the fridge. I do not recommend freezing them.

Nutrition

Calories: 130kcalCarbohydrates: 1gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 168mgSodium: 151mgPotassium: 87mgFiber: 0.3gSugar: 0.4gVitamin A: 379IUVitamin C: 2mgCalcium: 31mgIron: 1mg

Keyword Cajun deviled eggs, Cajun deviled eggs recipe, deviled eggs, spicy deviled eggs recipe

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