These Cajun Deviled Eggs are so easy to make and a must have appetizer for holidays, especially Easter, Thanksgiving & Christmas. Learn the best tips and tricks to boiling eggs and get ready for flavor packed deviled eggs with a kick of cajun heat.
When it comes to deviled eggs I like the classic version, but I love the Cajun version. It's a major flavor boost with only a few additional ingredients.
If you're bringing these to an event or a holiday party, you're going to want to double up the recipe, and be ready for them to disappear quick.
For more of my favorite Holiday appetizers, try these Bacon Cream Cheese Rolls, Bacon Wrapped Peppers, and Charcuterie Kabobs.
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Why You'll Love This Recipe:
- Quick. Ready to eat in just 45 minutes and can be prepped a day ahead too!
- Easy to Make and Peel. Super simple step by step instructions and I'll teach you the best way I've found to get eggs to peel easily.
- Flavor Packed. Cajun style is delicious with stone ground mustard, tabasco and topped with Creole seasoning. A must try spin on the classic recipe.
- A Holiday Must Make. Guests will be expecting deviled eggs, at least during the major holidays, so let's give them what they want!
For more Cajun inspired recipes, try this Cajun Shrimp and Sausage Pasta, BBQ Cajun Shrimp and Blackened Salmon in the Air Fryer.
Ingredients:
Eggs: White or brown eggs are totally fine. I like to boil 7 eggs, so I have an extra egg in case one peels funky. This will give us 14 deviled eggs if they all turn out great, but still a dozen if they don't.
Stone Ground Mustard: A thick and creamy course mustard that is used frequently in Creole cooking.
Creole Seasoning: The perfect garnish to finish off the eggs before serving. Any brand like Tony Chachere's, Slap ya Mama, etc.
White Vinegar: Highly recommend adding into the boiling water to make the eggs easier to peel. It really works!
*A list of the full ingredients and quantities can be found in the recipe card below.
Substitutions and Variations:
- Feel free to substitute the dill relish with sweet relish.
- For a spicier flavor, double the tabasco. You can also put it on the side at serving if anyone wants to add a dash.
- Equipment Substitution: If you don't have a stand mixer, use a large bowl with hand mixer, or you can use a potato masher and spoon. Mash the mixture, then stir well until smooth and combined.
Best Tips for Cooking & Peeling Eggs:
- Add 1-2 tablespoons of white vinegar into the boiling water. This adds acid, which makes the eggs easier to peel.
- Don't add the eggs until the water is boiling and do it very carefully.
- Avoid over boiling the eggs. They only need 10-12 minutes in the boiling water.
- Immediately transfer the eggs into an ice bath, bowl full of freezing cold water with ice, right from the boiling water.
- When peeling the eggs, run the egg under a stream of cold water.
- For less mess, peel over a colander. This will catch the shells and allow the water to run through it.
If you love egg recipes, try this Dill Pickle Egg Salad, Puff Pastry Egg Tarts and Bacon Egg Bites.
How to Make Cajun Deviled Eggs:
Step 1: Bring a pot of roughly 4-5 cups of water with 1 tablespoon of white vinegar to a boil. Once boiling, carefully add in the eggs one by one without breaking them. Boil for 10-12 minutes. Note: I like to drop them in with a large strainer spoon. This way I can get the egg under water and kind of just roll it off the spoon.
Step 2: Create an ice bath by filling a large bowl with cold water and ice. Transfer the eggs from the boiling water right into the ice bath and allow them to sit for 10 minutes. Peel the egg shells off under cold running water and transfer the hard boiled eggs to a cutting board.
Step 3: Slice each egg in half lengthwise. Add the yolks into the bowl of the stand mixer, or a large bowl. You can take the back of a fork and give them a mash, but if you're using the stand mixer or hand mixer it will do the work for you.
Step 4: Into the yolk bowl, add in mayonnaise, mustard, relish, salt, and tabasco.
Step 5: Mix in the stand mixer with the beater attachment for 1 minute until nice and smooth. It will have some chunks from the relish still.
Step 6: Transfer the yolk mix into a piping bag or gallon size bag and cut a small slit in the bottom for the filling to squeeze through. Twist the top of the bag to avoid it leaking out. In a circular motion, slowly add pressure with your hand to fill the egg white shell with the deviled egg mixture. Repeat.
Step 7: Place in the refrigerator until serving. Sprinkle with the cajun seasoning and enjoy!
Recipe FAQs:
Store in a sealed container or cover the plate with plastic wrap in the fridge for up to 2-3 days.
Yes! These eggs can be prepped up to a day ahead of time. I suggest sprinkling on the creole seasoning right before serving.
No, you can easily place the filling into a piping bag (without a tip) or gallon ziplock bag and slice the end off. This will still give you great results.
More Holiday Appetizers You'll Love:
If you tried this Deviled Egg Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
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Cajun Deviled Eggs Recipe
- Total Time: 30 minutes
- Yield: 14 deviled eggs 1x
Description
These Cajun Deviled Eggs are so easy to make and a must make appetizer for holidays, especially Easter, Thanksgiving & Christmas. Ready in under 45 minutes!
Ingredients
- 7 eggs (6 is fine, but I always make an extra egg in case 1 peels badly and I like to have a full dozen)
- 1 tablespoon white vinegar
- ¼ cup mayonnaise
- 1 tablespoon dill pickle relish
- 1 tablespoon stone ground mustard
- 1 teaspoon tabasco
- ¼ teaspoon salt
- ½ teaspoon creole seasoning
Instructions
- Bring a pot of roughly 4-5 cups of water with 1 tablespoon of white vinegar to a boil. Once boiling, carefully add in the eggs one by one without breaking them. Boil for 10-12 minutes. Note: I like to drop them in with a large strainer spoon. This way I can get the egg under water and kind of just roll it off the spoon.
- Create an ice bath by filling a large bowl with cold water and ice. Transfer the eggs from the boiling water right into the ice bath and allow them to sit for 10 minutes. Peel the egg shells off under cold running water and transfer the hard boiled eggs to a cutting board.
- Slice each egg in half lengthwise. Add the yolks into the bowl of the stand mixer, or a large bowl. You can take the back of a fork and give them a mash, but if you're using the stand mixer or hand mixer it will do the work for you.
- Into the yolk bowl, add in mayonnaise, mustard, relish, salt, and tabasco.
- Mix with the beater attachment for 1 minute until nice and smooth. It will have some chunks from the relish still.
- Transfer the yolk mix into a piping bag or gallon size bag and cut a small slit in the bottom for the filling to squeeze through. Twist the top of the bag to avoid it leaking out. In a circular motion, slowly add pressure with your hand to fill the egg white shell with the deviled egg mixture. Repeat.
- Place in the refrigerator until serving. Sprinkle with the cajun seasoning and enjoy!
Notes
Best Tips for Boiling & Peeling Eggs:
- Add 1-2 tablespoons of white vinegar into the boiling water. This adds acid, which makes the eggs easier to peel.
- Don't add the eggs until the water is boiling and do it very carefully.
- Avoid over boiling the eggs. They only need 10-12 minutes in the boiling water.
- Immediately transfer the eggs into an ice bath, bowl full of freezing cold water with ice, right from the boiling water.
- When peeling the eggs, run the egg under a stream of cold water.
- For less mess, peel over a colander. This will catch the shells and allow the water to run through it.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: appetizer
- Method: Stovetop
- Cuisine: Cajun
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