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The most delicious twist on a classic appetizer! These Cajun deviled eggs are packed with a creamy blend of mayonnaise, mustard, paprika, hot sauce, and of course- a kick of Cajun seasoning. They’ll fly off the table!
These Cajun deviled eggs are so delicious, you won’t want them any other way. For another great switch up on this classic appetizer, try avocado deviled eggs!
Cajun Deviled Egg Recipe
Deviled eggs are a timeless party staple. But looking to switch things up? Spice up your appetizer spread with this Cajun twist that’s anything but boring. This recipe takes an already delicious appetizer and adds incredible flavor that will have your mouth watering.
The filling is made with bold flavors like paprika, hot sauce, and a secret weapon – Cajun seasoning. These deviled eggs are smoky, spicy, and guaranteed to be a hit. Seriously, once you try them like this, you won’t want them any other way. Cajun cooking seems to have this effect, no matter what it is you’re making!
Filling Ingredients
This Cajun deviled egg recipe is all about layers of flavor. Let’s break it down:
- Eggs: The foundation of any deviled egg, large eggs provide a creamy canvas for the bold Cajun flavors.
- Mayonnaise: Adds richness and helps bind the filling ingredients together.
- Grainy Mustard: A welcome switch up from the typical yellow mustard, its tangy bite cuts through the richness of the filling.
- Cajun Seasoning: This blend of spices (including paprika, cayenne pepper, black pepper, garlic, onion, and thyme) delivers the signature smoky heat of Cajun cuisine.
- Hot Sauce: Adds a customizable level of heat. Go for a classic Louisiana hot sauce or use your favorite kind for a personal touch!
- Apple Cider Vinegar: A bit of acidity balances the richness and brings out the other flavors in these Cajun deviled eggs.
- Shallot: Finely minced, it adds a subtle oniony sweetness.
- Paprika: Sprinkled on top so the deviled eggs have a picture-perfect finishing touch!
- Green Onions: Optional, but another flavorful garnish.
How to Make Cajun Deviled Eggs
For an irresistible appetizer, give these fiery bites a try! They’re easy to make, fun to assemble, and (most importantly) will leave you and your guests wanting more.
- Boil Eggs: Place the eggs in a medium pot and cover with at least 1 inch of cold water. Bring to a boil over high heat. Once the water is boiling, turn off the heat and cover. Let the eggs sit for 14 minutes before transferring them to an ice bath to stop the cooking.
- Remove Yolks: Once the eggs are fully cooled, peel them and slice them in half. Remove the yolks and add them to a medium-sized bowl. Use the back of a fork to mash the yolks up as much as possible.
- Add Flavorings: Add the shallots, mustard, mayonnaise, hot sauce, Cajun seasoning, vinegar, paprika, salt, and pepper to the egg yolks and mix until combined.
- Fill: Spoon, scoop, or pipe an equal amount of filling into the center of the egg halves. Top Cajun deviled eggs with sliced green onions.
Tips and Variations
- Using an Instant Pot: Cook your eggs in the Instant Pot by adding 1.5 cups of cold water to the bottom of the Instant Pot, place the eggs on a steam rack, and cook on manual for 5 minutes. Let the eggs naturally release for 5 minutes before manually releasing the rest of the steam. Transfer the eggs into an ice bath until they are fully cooled. Proceed as directed in the recipe.
- For Easy Prep: Skip the hassle of making hard-boiled eggs for this recipe and use store-bought, pre-peeled eggs! It’s a huge time saver for when you’re in a hurry.
- Watch the Salt Content! Some Cajun seasoning blends might already contain a bit of salt, so definitely taste the filling before adding any additional salt.
- Using a Piping Bag: If you choose to use a piping bag, avoid using a star tip to pipe the filling. The grainy mustard and shallots will clog it up. It’s best to use a round tip or to snip off the corner of a plastic bag to pipe the filling if you would like the uniformity of piping.
Storing Leftover Cajun Deviled Eggs
Store Cajun deviled eggs in the refrigerator in an airtight container for up to 3 days, though serving fresh is best with these given the fresh ingredients.
The hard-boiled eggs may be cooked and peeled up to 7 days in advance. Store in an airtight container in the refrigerator until ready to prepare the filling.
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Place the eggs in a medium pot and cover with at least 1 inch of cold water. Bring to a boil over high heat. Once the water is boiling, turn off the heat and cover. Let the eggs sit for 14 minutes before transferring them to an ice bath to stop the cooking.
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Once the eggs are fully cooled, peel them and slice them in half. Remove the yolks and add them to a medium-sized bowl. Use the back of a fork to mash the yolks up as much as possible.
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Add the shallots, mustard, mayonnaise, hot sauce, Cajun seasoning, vinegar, paprika, salt, and pepper to the egg yolks and mix until combined.
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Spoon, scoop, or pipe an equal amount of filling into the center of the egg halves and top with sliced green onions.
Calories: 96kcalCarbohydrates: 0.4gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 86mgSodium: 102mgPotassium: 36mgFiber: 0.1gSugar: 0.2gVitamin A: 156IUVitamin C: 0.2mgCalcium: 14mgIron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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