My Cajun deviled eggs electrify your palate with a captivating mix of lusciousness and liveliness, y'all!! Perfectly boiled eggs, with the crumbled yolks stirred into a base of mayo, yellow and Creole mustard, spices, and minced Cajun trinity bits that make each flavor-popping bite a bayoulicious adventure you'll want to go on again and again. Yep and yay...

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It's How We Like It Down Here, Y'all...
Cajun deviled eggs inject classic regional flavors into the traditional hand-held, mayonnaise-based treat. Beloved both as a side dish and an appetizer, these stuffed hard-boiled eggs are a jazzed-up version of the classic that stands out for its fierce flavor profile.
My original version includes the carefully thought-out hard-boiling process I've developed over the years. This method ensures that each egg yolk is a light and fluffy, perfectly cooked masterpiece that melts into the other filling ingredients like butter on a biscuit, y'all. For sure!!
Cajun Deviled Eggs Ingredient Essentials & Substitutions
- I almost always use large, store-bought white eggs for this recipe. You can also use medium-sized eggs, just shave the boiling time by about two minutes. Also, feel free to farm-fresh brown eggs without hesitation.
- The chopped onion, bell pepper, and celery inject the traditional Cajun trinity vegetable flavor into each of these Cajun deviled eggs. The chopped parsley and green onion also add additional flavor and texture to each bite. I wouldn't change a thing. However, you can eliminate the ones that you don't have on hand. But, do not add more of what you do have cause it will be an overload of unintended flavors that will diminish the careful balance of flavors in the prepared Cajun deviled eggs.
- The blend of Creole and yellow mustard enlivens the rest of the filling ingredients, adding greatly to this dish's distinctive South Louisiana cuisine twang. If necessary, coarse-ground mustard can be substituted for Creole mustard.
- I love and use local favorite Blue Plate mayonnaise. It's super rich and creamy and is the perfect base for these easy stuffed eggs.
- I usually use Great Value spices for all of my recipes, including salt and paprika. So, you can pick up all of the dried seasonings you need for this recipe at Walmart with ease.
- Louisiana-style hot sauce is an optional ingredient in this recipe. Sometimes I include it and sometimes I don't, so it's really just a personal preference.
Top Recipe Tips
Boil at least two extra eggs each time that you make this Cajun deviled eggs recipe. This additional step helps you avoid not having enough for your event due to one or more eggs bursting open throughout the boiling process.
You can stuff the extra eggs with any leftover filling, too, which helps you use it. You can also spread the excess filling on toast or inside of hollowed-out tomatoes.
Stay Close to the Stove and On Task, Too, Y'all...
This recipe yields the best results when you execute each step in a timely manner. So, don't overboil the eggs or leave them too long in the cold water once they are boiled.
I've given specific instructions for boiling and resting times in the recipe card. Use them to obtain consistent results every time you make this recipe.
How to Make Cajun Deviled Eggs
You'll need to make my foolproof hard-boiled eggs to begin the recipe.
Place a large pot inside the sink. Fill with water and gently place the eggs in the pot.
Transfer the pot to the stove. Bring to a boil over high heat.
Once the water is boiling, lower the heat to medium-high and continue to boil the eggs uncovered until done.
Use heat-resistant oven mitts to transfer the pot from the stove to the inside of the sink.
Run cold water over the pot and let it overflow into the drain until all of the hot water has been replaced with cold water.
Add ice to the pot, and let sit for 10 minutes.
Then, drain the pot and peel the eggs.
Cut them in half, and place the yolks in a bowl.
Use a fork to crumble the yolks.
Now, add the remaining Cajun deviled egg filling ingredients to the bowl, and stir until combined.
Finally, fill the boiled egg white halves with the mixture. Use a spoon if you want to go retro like I did.
Or, use a piping bag or a plastic freezer bag with the end removed to make a prettier, fancier Cajun deviled eggs party presentation.
And that's it, y'all!
Over-the-top creamy with bits of crunchy Cajun trinity veggies and dots of perky pickled eggs, these Cajun deviled eggs are a true south Louisiana-style stand-out.
They taste great when you first make them. And, they get even better the longer that they sit in the fridge. So, they're kind of like the finger food gift that keeps on giving when you whip up a batch all for yourself. Indeed.
Share with those who are the first to lift you up whenever life knocks you down. Much food love, and see y'all on the yum side...
NOTE: This post was originally published on April 18, 2019, and was updated and republished on December 29, 2024.
More Amazing Cajun Appetizer Recipes
Cajun Deviled Eggs
Ingredients
For the Hard-Boiled Eggs
- 6 large eggs the fresher the better
- ½ teaspoon salt
For the Filling
- ½ cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon Creole mustard
- ¼ teaspoon paprika with a small bit extra for garnishing the eggs
- 2 teaspoons green onion, sliced
- 2 teaspoons fresh parsley leaves, finely chopped
- 2 teaspoons yellow onion, finely chopped
- 2 teaspoons green bell pepper, finely chopped
- 2 teaspoons celery, finely chopped
- ½ teaspoon Louisiana hot sauce, optional
- salt, black pepper, and cayenne pepper to taste
Instructions
- Place the eggs and the salt in a pot filled with cold water. Position the pot over high heat.
- Turn the heat down to medium-high as soon as the water begins to boil.
- Boil the eggs for 10 minutes, then transfer the pot from the stove carefully to the inside of the sink. Run cold water into the pot until it overflows and all of the boiling water inside of the pot is replaced with cold water.
- Add about 1 cup of ice to the pot, then let sit for 10 minutes.
- Drain the water and peel the eggs.
- Use a sharp knife to slice the eggs in half. Then, remove the yolks and set them aside in a large bowl.
- Use a fork to mash the yolks.
- Add the remaining filling ingredients to the bowl with the yolks, then stir to combine.
- Use a spoon or piping bag to fill the boiled egg halves with the filling ingredients. Garnish with the remaining paprika.
- Cover and refrigerate the Cajun deviled eggs until ready to serve.
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
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