Print

Cajun Deviled Eggs Recipe

Cajun Deviled Eggs Recipe
Print Recipe

★★★★★

5.2 from 11 reviews

Cajun Deviled Eggs are a flavorful twist on the classic deviled egg recipe, featuring a zesty filling made with creamy mayonnaise, tangy Creole mustard, and the bold, spicy kick of Cajun seasoning and hot sauce. This dish combines crisp celery and fresh green onion for texture and freshness, making it a perfect appetizer or party snack with a southern flair.

Ingredients

Scale

Eggs

  • 12 large eggs

Vegetables

  • 1 stalk celery, rinsed and finely diced
  • 1 green onion, rinsed and finely diced

Filling & Seasonings

  • 4 tablespoons Hellman’s Mayonnaise
  • 2 tablespoons Creole Mustard (Zatarain’s is recommended)
  • ¼ teaspoon Slap Ya Mama Cajun Seasoning (white pepper blend preferred)
  • 1 teaspoon Crystal Hot Sauce

Instructions

  1. Hard-boil the eggs: Place all 12 eggs in a medium pot and cover them with water. Set the pot over high heat and bring the water to a gentle boil. Once boiling, boil the eggs for 2 minutes, then turn off the heat, cover the pot, and start a timer for 11 minutes to finish cooking in the residual heat.
  2. Cool and peel: When the timer goes off, drain the hot water from the pot into a colander in the sink. Run warm water over the eggs and gently crack the shells to peel each egg. Transfer all peeled eggs to a bowl.
  3. Prepare eggs for filling: Cut each peeled egg in half lengthwise. Carefully remove the yolks to a small bowl and place the whites on a plate. Chill the egg whites while you make the filling.
  4. Make the deviled egg filling: Finely dice the celery and green onion and add them to the bowl with the egg yolks. Add mayonnaise, Creole mustard, Cajun seasoning, and hot sauce. Mash everything together thoroughly with a fork until smooth and creamy. Taste and adjust seasoning as desired. Chill the filling for 15-30 minutes to enhance flavor melding.
  5. Assemble and serve: Spoon or pipe a generous amount of the filling into each egg white half. Chill the assembled deviled eggs until serving, or serve immediately if preferred. Garnish with extra Cajun seasoning for added flavor and presentation.

Notes

  • For easier peeling, use eggs that aren’t ultra-fresh, or try peeling under running water for better results.
  • Adjust the amount of hot sauce and Cajun seasoning according to your preferred spice level.
  • Use a piping bag fitted with a star tip to make the filling look decorative when filling the egg whites.
  • These deviled eggs can be made a day in advance and kept covered in the refrigerator.
  • If Creole mustard isn’t available, Dijon mustard can be used though it will alter the flavor profile slightly.

Nutrition

Keywords: Cajun deviled eggs, spicy deviled eggs, Creole mustard, appetizer recipe, Southern cooking, party snack, boiled eggs

Find it online: https://platedandproud.com/cajun-deviled-eggs-recipe/