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Cajun Deviled Eggs Recipe

Cajun deviled eggs on plate.
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5 from 2 reviews

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
  • 1/4 cup mayonnaise
  • 1 tablespoon dill pickle relish
  • 1 tablespoon stone ground mustard
  • 1 teaspoon tabasco
  • 1/4 teaspoon salt
  • 1/2 teaspoon creole seasoning

Instructions

  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. 
  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.
  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. 
  4. Into the yolk bowl, add in mayonnaise, mustard, relish, salt, and tabasco.
  5. Mix with the beater attachment for 1 minute until nice and smooth. It will have some chunks from the relish still.
  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.
  7. Place in the refrigerator until serving. Sprinkle with the cajun seasoning and enjoy!

Equipment

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.

Find it online: https://simplymadeeats.com/18723/cajun-deviled-eggs/