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many cajun eggs on a vintage platter overhead view.

Spicy Cajun Deviled Eggs

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.
Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Servings 10
Calories 136kcal
Author Adina


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 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.
  • 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.


  1. The eggs should be at least 10 days old; older eggs are much easier to peel once boiled.
  2. I use sweet cucumbers (gherkins, cornichons).
  3. 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.
  4. I use homemade Cajun seasoning. If using a commercial brand, make sure you know how hot and salty it is and use it accordingly.
  5. Sub with a few dashes of Tabasco or 1-2 teaspoons Sriracha.
  6. Sweet or hot smoked paprika. If using hot, the deviled eggs will be even spicier. I usually chose the sweet kind.
  7. Start with less salt if using table salt; it’s more potent than sea or Kosher salt.
  8. 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.


Serving: 2halves | Calories: 136kcal | Carbohydrates: 2g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 329mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 751IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg