If you’re looking to wake up your taste buds, make room on your table for these unforgettable Cajun Deviled Eggs. This lively appetizer takes the classic deviled egg and sends it on a flavor adventure with Creole mustard, tangy Crystal hot sauce, and a kick of Cajun seasoning. Creamy, a little crunchy, and always the first to disappear at parties, Cajun Deviled Eggs are the ultimate Southern-inspired bite you’ll crave for every gathering.

Cajun Deviled Eggs Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Cajun Deviled Eggs is delightfully simple, allowing every component to shine. You’ll notice that each one is chosen for a reason – from the smooth mayonnaise to the firecracker Cajun seasoning, they all build the dish’s bold flavor and irresistible texture.

  • Eggs (12): The foundation of every great deviled egg, choose large, fresh eggs for easy peeling and rich flavor.
  • Celery (1 stalk, finely diced): Adds fresh crunch and a bit of brightness that contrasts the creamy filling.
  • Green Onion (1, finely diced): Offers a delicate, oniony lift and a pop of color in every bite.
  • Hellmann’s Mayonnaise (4 tablespoons): Provides a silky, classic base that holds everything together.
  • Creole Mustard (2 tablespoons, Zatarain’s recommended): Brings sharp tang and signature Southern heat — this is key for the authentic Cajun flavor.
  • Slap Ya Mama Cajun Seasoning (¼ teaspoon): A zesty blend that delivers just the right amount of peppery spice and aromatic herbs.
  • Crystal Hot Sauce (1 teaspoon): The finishing kick of vinegar and heat — don’t be afraid to splash in a little extra if you’re feeling adventurous!

How to Make Cajun Deviled Eggs

Step 1: Boil the Eggs

Begin with a gentle touch: place the eggs into a large pot and cover with cold water by about an inch. Bring the pot to a gentle boil over medium-high heat, then let the eggs bubble for just 2 minutes. As soon as those 2 minutes are up, cover the pot and turn off the heat. Let them soak in their hot bath for 11 minutes, which cooks them through without any chalky yolks.

Step 2: Peel with Care

Once cooked, drain the eggs and run them under warm water. This helps prevent sticking, and the shells should slip off more easily. If you’re after picture-perfect Cajun Deviled Eggs, take your time here — a little patience pays off with neat egg whites ready for stuffing.

Step 3: Slice and Separate

Slice each egg in half lengthwise. Gently pop out the yolks and transfer them to a mixing bowl. Lay the empty egg white halves on a plate and pop them in the fridge. Chilling them now helps keep your finished deviled eggs crisp and easier to fill later.

Step 4: Make the Filling

Add the diced celery, green onion, Hellmann’s mayonnaise, Creole mustard, Cajun seasoning, and Crystal hot sauce to the bowl with the yolks. Use a fork to mash everything together until the mixture is super smooth. If you like a finer texture, a food processor works wonders here. Try the filling and adjust the seasoning for your perfect level of spice and tang — this is where Cajun Deviled Eggs really come alive!

Step 5: Chill the Mixture

Let your filling chill for 15 to 30 minutes in the fridge. This quick rest blends all the flavors together and firms up the filling just enough to make piping or spooning it into the egg whites a breeze.

Step 6: Fill and Garnish

Take your cooled egg whites and fill each half with the chilled yolk mixture. You can use a small spoon for a rustic look or a piping bag for that classic swirl. Finish each Cajun Deviled Egg with an extra sprinkle of Cajun seasoning for color, heat, and flair. Serve chilled — and watch them vanish!

How to Serve Cajun Deviled Eggs

Cajun Deviled Eggs Recipe - Recipe Image

Garnishes

Complete your Cajun Deviled Eggs with a flourish: a dash more Cajun seasoning across the tops is traditional, adding extra color and a spicy first impression. For even more personality, try topping with a delicate ring of green onion, a sliver of fresh celery, or a light sprinkle of smoked paprika for smokiness. If you’re feeling festive, a few sprigs of fresh herbs or crumbled bacon take things over the top.

Side Dishes

Cajun Deviled Eggs play exceptionally well with other finger foods — think crisp crudités, tangy pickles, or salty potato chips for contrast. They’re right at home next to fried chicken, shrimp po’boys, or a bowl of gumbo. No matter what, be sure to serve them chilled for the most refreshing bite alongside your other Southern favorites.

Creative Ways to Present

Don’t just plop these beauties on a plate! Try arranging your Cajun Deviled Eggs on a tiered platter for a dramatic centerpiece. Serve them atop small butter lettuce leaves for a pop of green and a mess-free presentation, or nestle them into a tray lined with sliced cucumbers for crunch and color. For parties, toothpick flags or mini bacon “sails” make your deviled eggs unforgettable.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Cajun Deviled Eggs (it’s rare!), store them in a single layer in an airtight container. Place a sheet of wax or parchment paper between layers if stacking. They’ll stay super fresh for up to 2 days in the fridge — just note the filling may get a little softer over time, but the flavor remains bold and delicious.

Freezing

As much as we’d love to stretch out the enjoyment, Cajun Deviled Eggs really don’t take kindly to freezing. The creamy filling can become watery and separate, while the egg whites can lose their tender texture. For best results, make and enjoy them fresh within a couple of days.

Reheating

These are a cold appetizer, so no need to reheat! However, if your deviled eggs have been sitting out at a party, just pop them back in the refrigerator. They’re best served well-chilled. If you want to freshen them up, give an extra sprinkle of Cajun seasoning or a quick garnish right before serving.

FAQs

How spicy are Cajun Deviled Eggs?

The heat level is moderate, with a gentle kick that doesn’t overpower. If you prefer things milder or wilder, simply adjust the amount of Cajun seasoning and hot sauce to your liking.

Can I use regular mustard instead of Creole mustard?

While Creole mustard gives a signature tangy kick, you can substitute with spicy brown mustard or Dijon in a pinch — just keep in mind the flavor will change a bit. Try to get Creole mustard for an authentic taste if you can!

What’s the best way to transport Cajun Deviled Eggs?

A deviled egg carrier is your best friend for potlucks or picnics! If you don’t have one, nestle the eggs in a dish lined with lettuce leaves or paper towels, cover tightly, and keep chilled as long as possible until serving.

Can I make Cajun Deviled Eggs ahead of time?

Absolutely! You can boil, peel, and prep the filling up to a day ahead. Store the whites and yolk filling separately, then assemble and garnish just before serving for the freshest flavor and look.

What can I add to customize the filling?

Feel free to get creative: crumbled bacon, minced pickles, fresh herbs, or even a splash of pickle juice make fantastic additions. Just be mindful not to overwhelm the signature flavor that makes Cajun Deviled Eggs so irresistible.

Final Thoughts

Whether you’re hosting a laid-back backyard bash or whipping up a snack just for yourself, Cajun Deviled Eggs are always a bright, flavorful treat. If you’ve never given this Southern twist a try, there’s truly no time like the present — they’re bold, fun, and absolutely unforgettable. Go ahead, give them a spot at your next get-together and watch them become an instant favorite!

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Cajun Deviled Eggs Recipe

Cajun Deviled Eggs Recipe

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5 from 5 reviews

This Cajun Deviled Eggs recipe delivers creamy, spicy, and tangy flavor in every bite. Made with Creole mustard, hot sauce, and Cajun seasoning, they’re a must-have appetizer for parties, picnics, or anytime you want a bold twist on a classic dish.

  • Total Time: 45-60 minutes
  • Yield: 24 egg halves

Ingredients

Eggs

  • 12 eggs

Additional Ingredients:

  • 1 stalk of celery, rinsed and finely diced
  • 1 green onion, rinsed and finely diced
  • 4 tablespoons Hellmann’s Mayonnaise
  • 2 tablespoons Creole Mustard (Zatarain’s recommended)
  • ¼ teaspoon Slap Ya Mama Cajun Seasoning
  • 1 teaspoon Crystal Hot Sauce

Instructions

  1. Boil Eggs: Place eggs in a pot and cover with water. Bring to a gentle boil.
  2. Cook Eggs: Boil for 2 minutes, then turn off the heat and cover. Let sit for 11 minutes.
  3. Peel Eggs: Drain and peel eggs under warm water.
  4. Prepare Yolk Mixture: Slice eggs in half, remove yolks, and place yolks in a bowl.
  5. Chill: Chill egg whites while making the filling.
  6. Mix Filling: Add diced celery, green onion, mayonnaise, mustard, Cajun seasoning, and hot sauce to yolks. Mash with a fork until smooth.
  7. Season and Chill: Adjust seasoning to taste. Chill for 15–30 minutes.
  8. Fill Eggs: Fill each egg white half with the mixture.
  9. Garnish and Serve: Garnish with additional Cajun seasoning if desired. Serve chilled.

Notes

  • For smoother filling, use a food processor.
  • Spice levels can be adjusted to taste.
  • Add-ins like bacon or herbs can customize flavor.
  • Author: Martha
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer, Snack, Side Dish
  • Method: Boiling, Mixing
  • Cuisine: Southern, Cajun
  • Diet: Low Calorie

Nutrition

  • Serving Size: 1 deviled egg half
  • Calories: 70
  • Sugar: 1g
  • Sodium: 120mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 3g
  • Cholesterol: 190mg

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