These Cajun deviled eggs are a delicious, spicy twist on a classic recipe that everybody loves. Don’t wait for the holidays to make a batch; they are amazing any time.
This is a creamy and spicy Cajun deviled egg recipe made with mayonnaise, cream cheese, and hot sauce. This quick and easy treat is perfect for Easter brunch or any other day of the year. Prepare them the night before if you plan to serve them at brunch or a party.
Make this Spinach Roulade for Easter, too.
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Recipe ingredients
Eggs: Large ones, they should be at least ten days old; they are easier to peel if they are not super fresh.
Cajun seasoning: Use your favorite brand or our mixture, the one we used for making Baked Cajun Chicken Wings.
Pickles: If you don’t like pickles, you can leave them out. However, I strongly recommend using them; they make these Cajun deviled eggs particularly delicious and add a little texture to the otherwise perfectly creamy filling. I use sweet pickles (small cucumbers/gherkins/cornichons). You will also need a couple of tablespoons of sweet pickle juice to loosen the filling.
See the recipe card for detailed instructions and full information on ingredients and quantities.
How to make Cajun deviled eggs?
Step #1: Boil the eggs, let them cool, and halve them. Carefully remove the egg yolks; I use a teaspoon.
Step #2: Mash the yolks with a fork. You can mash them directly in the mixing bowl, but I think that mashing them on a board is easier and yields better results. Scrape the mashed yolks into a medium bowl.
Step #3: Chop the pickles very finely. Add the finely chopped pickles, mayo, mustard, cream cheese, Cajun seasoning, hot sauce, paprika, 2 tablespoons of pickle juice, and salt to the yolk bowl. Mix well.
Step #4: Add one more tablespoon of pickle juice if the filling is still too stiff; it should be creamy and easily pipeable but not super soft or runny. Adjust the taste.
Step #5: Transfer the yolk mixture to a large piping bag fitted with a large nozzle. Fill the egg white shells with the mixture.
Step #6: Arrange them on a platter and sprinkle them with more paprika, finely chopped green onion, red chili flakes, and/or coarsely ground black pepper just before serving.
Tips
Check to see if your Cajun seasoning contains salt. If so, adjust the salt you need accordingly. You can increase or decrease the spice level according to taste.
The easiest way to fill Cajun deviled eggs is with a piping bag with a larger nozzle. If you don’t have a piping bag, use a clean freezer/ Ziplock bag. Fill it with the mayo mixture and cut off one corner. You can also fill the halves with the help of two teaspoons; the eggs won’t look so neat, but they will be just as delicious.
Make in advance and store
Make in advance: Deviled eggs are best served fresh; however, you can make them up to one day in advance and keep them refrigerated. You can boil them several days in advance and keep them refrigerated until you are ready to assemble the Cajun eggs.
Refrigerate in an airtight container for 2-3 days. You could place a paper towel in the container under the eggs to absorb the excess moisture they will release.
What to serve with deviled eggs?
I often make them for Easter brunch, breakfast, or dinner with bread and soup. They are also a great appetizer for a party.
Serve them alongside Lebanese Soup, 3-Ingredient Potato Soup, or Black Bean Soup.
More quick appetizers
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📖 Recipe
Spicy Cajun Deviled Eggs
Ingredients
Deviled eggs:
- 10 eggs large Note 1
- 2 tablespoons finely chopped sweet pickles Note 2
- 2-3 tablespoons sweet pickle juice Note 3
- 1 tablespoon Cajun seasoning Note 4
- 5 tablespoons mayonnaise 2.5 oz/ 75 g
- 3 ½ tablespoons cream cheese softened 1.8 oz/ 50 g
- 1 tablespoon Dijon mustard or yellow mustard
- 1 teaspoon hot sauce Note 5
- ½ teaspoon smoked paprika Note 6
- ½ teaspoon fine sea salt or Kosher more to taste Note 7
Garnish:
- 1 green onion
- 1 pinch red pepper flakes
- a few grindings of black pepper smoked if available
Instructions
Boil eggs:
- Boil: Place the eggs in a large saucepan, cover them with cold water and bring to a boil. Once the water boils, turn off the heat and let the eggs stand in hot water, covered, for 12-13 minutes, depending on the size of the eggs.10 eggs large
- Peel: Drain and place the eggs into a bowl of iced water. Leave for a few minutes, then peel them. You can boil the eggs several days in advance and keep them refrigerated until ready to fill.
Filling:
- Cut the eggs in half lengthwise. Carefully remove the yolks (with a teaspoon).
- Mash egg yolks: Place the yolks on a large cutting board and mash them with a fork. Scrape the mashed yolks into a bowl.
- Chop the pickles very finely. Add them to the bowl.2 tablespoons finely chopped sweet pickles
- Add mayo, mustard, cream cheese, Cajun seasoning, hot sauce, paprika, 2 tablespoons of pickle juice, and salt.2-3 tablespoons sweet pickle juice + 1 tablespoon Cajun seasoning + 5 tablespoons mayonnaise + 3 ½ tablespoons cream cheese + 1 tablespoon Dijon mustard + 1 teaspoon hot sauce + ½ teaspoon smoked paprika + ½ teaspoon fine sea salt
- Combine well with the fork. If the filling is still too stiff, add one more tablespoon of pickle juice; it should be creamy and easily pipeable but not too soft or runny.
- Adjust the taste with more salt and Cajun seasoning if necessary.
- Fill deviled eggs: Transfer the filling to a large piping bag with a large nozzle (Note 8). Fill the egg white shells with the mixture.
- Arrange them on a platter and sprinkle them with more paprika, finely chopped green onions, red chili flake, and/or coarsely ground black pepper just before serving.1 green onion + 1 pinch red pepper flakes + a few grindings of black pepper smoked
Notes
- The eggs should be at least 10 days old; older eggs are much easier to peel once boiled.
- Pickles: I use sweet cucumbers (gherkins, cornichons).
- If not using pickles, replace the pickle juice with the same amount of milk and 1 teaspoon of white wine vinegar or apple cider vinegar.
- Seasoning: I use homemade Cajun seasoning. If using a commercial brand, make sure you know how hot and salty it is and use it accordingly.
- Hot sauce: Sub with a few dashes of Tabasco or 1-2 teaspoons Sriracha.
- Sweet or hot smoked paprika. If using hot, the deviled eggs will be even spicier. I usually chose the sweet kind.
- Start with less salt if using table salt; it’s more potent than sea or Kosher salt.
- The easiest way to fill Cajun deviled eggs is with a piping bag with a larger nozzle. If you don’t have a piping bag, use a clean freezer/Ziplock bag. Fill it with the mayo mixture and cut off one corner. You can also fill the eggs with the help of two teaspoons, the eggs won’t look so neat, but they will be just as delicious.
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