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.
Creamy and spicy Cajun deviled eggs 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.
- Perfect little appetizers: The Cajun eggs are easy to make, pretty, and versatile.
- Popular: Even the pickiest eaters seem to enjoy these spicy deviled eggs.
- Make ahead: Prepare them the night before if you plan to serve them to brunch or a party.
- Economical: All you need is ten eggs and a few other simple 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.
Hot sauce: For the spicy kick. Sub with a few dashes of Tabasco sauce or 1-2 teaspoons Sriracha.
Mayonnaise and cream cheese: They both make the filling nice and creamy.
Dijon mustard: It can be replaced with regular yellow mustard. I also like to use grainier or sweeter mustard from time to time, so you can experiment to find your favorite combination.
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.
Paprika: Smoked paprika, sweet or hot. If using hot, the Cajun deviled eggs will be even spicier. I usually chose the sweet kind.
Other ingredients: Fine sea salt, 1-2 green onions, and red pepper flakes for the garnish.
Step by step instructions
How to boil eggs perfectly?
- Place eggs in a large saucepan, cover them with cold water, and bring to a rolling boil on high heat. Once the water boils, turn off the heat and let them sit in hot water, covered, for 12-13 minutes, depending on their size.
- Drain eggs and place them into a bowl of ice water. Leave for a few minutes, then peel them. You can boil them several days in advance and keep them refrigerated (unpeeled) until ready to fill.
How to make the filling?
- Cut the boiled eggs in half lengthwise (1). Carefully remove the egg yolks; I use a teaspoon.
- Place the yolks on a large cutting board and mash them 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 (2).
- Chop the pickles very finely. Add them to the yolk bowl.
- Add mayo, mustard, cream cheese, Cajun seasoning, hot sauce, paprika, 2 tablespoons of pickle juice, and salt. Mix well to combine (3).
- 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 (4).
- Adjust the taste with more salt and Cajun seasoning if necessary.
How to fill the eggs?
- Transfer the yolk mixture to a large piping bag fitted with a large nozzle.
- Fill the egg white shells with the mixture (5).
- Arrange them on a platter and sprinkle them with more paprika, finely chopped green onion, red chili flake, and/or coarsely ground black pepper just before serving (6).
- 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.
- I used smoked black pepper to garnish the deviled eggs; it’s not mandatory but super tasty; use some if you have it.
- 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.
Leave them out and replace the pickle juice with 2 tablespoons milk and one teaspoon white wine or apple cider vinegar.
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.
The best idea is to make deviled eggs potato or pasta salad. Cook pasta or potatoes and mix them with the leftover chopped Cajun deviled eggs. Add more ingredients to taste, whatever you like to have in your pasta or potato salad. If the filling is not enough to coat the other ingredients, add more mayo, sour cream, or Greek yogurt and maybe some more of the pickle juice (to taste). Season to taste.
You can also make a simple Cajun-style egg salad with chopped leftovers. Add a can of drained tuna in brine to make egg and tuna salad.
How to transport deviled eggs?
- There are such things as deviled eggs carriers, but I don’t have one.
- Choose a baking dish that will hold the eggs in a tight but single layer; there should not be much space between them.
- Lightly crumple a piece of aluminum foil, then line the baking dish with the foil. Crumpling it a bit will prevent the eggs from moving too much in the container.
- Cover the eggs with another piece of foil, tucking the foil loosely directly over them and not on top of the baking dish. Make sure you don’t squash the filling, the foil should be tucked on the sides but it should not be touching the filling.
- Handle the baking dish with care, trying not to move it around too much or too violently. If you’re driving, somebody (not the driver) should hold it on their knees rather than placing the dish in the trunk.
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.
- Serve them with Air Fryer Asparagus; the two are a perfect pair, a light, and tasty dinner ready in no time.
- Have the spicy eggs with crusty or toasted bread, bread rolls, pretzel, or bagels.
- Make a salad on the side, anything from a simple green salad or coleslaw to potato or pasta salad.
More quick appetizers
Spicy Cajun 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
- 1 green onion
- 1 pinch red pepper flakes
- a few grindings of black pepper smoked if available
- 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.
- 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.
- 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.
- Add mayo, mustard, cream cheese, Cajun seasoning, hot sauce, paprika, 2 tablespoons of pickle juice, and 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.
- The eggs should be at least 10 days old; older eggs are much easier to peel once boiled.
- 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.
- I use homemade Cajun seasoning. If using a commercial brand, make sure you know how hot and salty it is and use it accordingly.
- 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.