Cajun Deviled Eggs Recipe
A flavorful twist on classic deviled eggs with a zesty Cajun flair. These Cajun Deviled Eggs combine creamy mayonnaise, spicy Creole mustard, and a hint of hot sauce with crisp celery and green onion for a perfect balance of texture and heat. Ideal for parties, picnics, or as a savory appetizer.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 30-45 minutes
- Yield: 24 deviled egg halves 1x
- Category: Appetizer
- Method: Boiling, Chilling, Mixing
- Cuisine: Cajun
- Diet: Halal
Ingredients
Scale
Eggs
- 12 large eggs
Vegetables
- 1 stalk celery, rinsed and finely diced
- 1 green onion, rinsed and finely diced
For the Filling
- 4 tablespoons Hellman’s Mayonnaise
- 2 tablespoons Creole Mustard (Zatarain’s recommended)
- ¼ teaspoon Slap Ya Mama Cajun Seasoning (white pepper blend preferred)
- 1 teaspoon Crystal Hot Sauce
Instructions
- Hard-boil the eggs: Place all 12 eggs in a medium pot and cover them with water. Set over high heat and bring to a gentle boil. Once boiling, boil for 2 minutes, then turn off the heat. Cover the pot and start a timer for 11 minutes.
- Cool and peel: Prepare a colander in the sink. When the timer goes off, drain the eggs into the colander. Run warm water over the eggs, gently cracking and removing the shells. Transfer peeled eggs to a bowl.
- Prep the eggs: Cut each peeled egg in half lengthwise. Carefully remove the yolks into a small bowl, and place the egg white halves on a plate. Chill the whites in the refrigerator while preparing the filling.
- Prepare the filling: Finely dice the celery stalk and green onion and add them to the bowl with the egg yolks. Add mayonnaise, Creole mustard, Cajun seasoning, and hot sauce. Mash the mixture well with a fork until smooth and creamy with no lumps. Taste and adjust seasoning if needed. Chill the filling for 15–30 minutes to let flavors meld.
- Fill the eggs: Spoon a generous amount of the deviled egg filling into each egg white half. Return to the refrigerator to chill or serve immediately. For extra flavor and presentation, sprinkle additional Cajun seasoning on top if desired.
Notes
- Use room temperature eggs for easier peeling.
- Adjust the amount of hot sauce to your spice preference.
- Cajun seasoning blends vary; taste your seasoning before adding more salt.
- Chilling the filling enhances flavor but can be served immediately if short on time.
- These deviled eggs can be made a day ahead and stored covered in the refrigerator.
Nutrition
- Serving Size: 2 deviled egg halves (approx. 50g)
- Calories: 110
- Sugar: 0.5g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.3g
- Protein: 6g
- Cholesterol: 185mg
Keywords: Cajun Deviled Eggs, Spicy Deviled Eggs, Cajun Appetizer, Holiday Finger Food, Creole Mustard Eggs
Find it online: https://cookwithlea.com/cajun-deviled-eggs-recipe/
