Spicy Cajun Deviled Eggs

This creamy Cajun deviled eggs recipe transforms ordinary appetizers into zesty, Southern-inspired bites perfect for any gathering. The combination of creole mustard and Crystal hot sauce delivers that authentic Louisiana kick while maintaining the classic deviled egg appeal we all love.

I first made these for a Mardi Gras party years ago, and they disappeared faster than any other dish on the table. Now they're requested at every family gathering, especially during football season when we need hearty finger foods.

Ingredients

• Eggs the foundation of our recipe, buy them a week in advance for easier peeling
• Celery adds a refreshing crunch and subtle flavor that balances the richness
• Green onion provides a mild oniony bite without overpowering the filling
• Hellmans Mayonnaise creates the creamy base, stick with this brand for best results
• Creole Mustard Zatarains brand recommended for authentic Louisiana tang
• Slap Ya Mama Cajun Seasoning the white pepper blend delivers perfect heat
• Crystal Hot Sauce this Louisiana staple adds the perfect vinegary kick

Step-by-Step Instructions

Hard Boil The Eggs

Place all eggs in a medium pot and cover completely with water. Set over high heat until water reaches a gentle boil. Let boil for exactly 2 minutes, then remove from heat, cover, and set your timer for 11 minutes. This precise timing ensures yolks that are fully cooked but still creamy without that unappetizing gray ring.

Prep The Eggs

Once timer goes off, drain eggs into a colander. Immediately begin peeling under warm running water when they're still warm for easiest shell removal. Cut each peeled egg in half lengthwise and gently remove the yolks into a separate bowl. Place the empty white halves on a plate and refrigerate while preparing the filling.

Create The Filling

Finely dice the celery and green onion until they're almost minced. Add them to the bowl with egg yolks along with mayonnaise, creole mustard, Cajun seasoning, and hot sauce. Use a fork to mash everything together thoroughly until completely smooth with no lumps remaining. Take a moment to taste and adjust seasonings if needed. Chill the mixture for 15 to 30 minutes to allow flavors to meld together.

Fill And Serve

Spoon or pipe generous amounts of the chilled filling into each egg white half. The filling should mound slightly above the egg white. For special occasions, use a piping bag with a star tip for an elegant presentation. Sprinkle with additional Cajun seasoning for both color and flavor before serving.

Bookmark

The Creole mustard is truly the secret weapon in this recipe. I discovered it years ago during a trip to New Orleans and brought home three jars. The grainy texture and distinctive tang elevates these deviled eggs from ordinary to extraordinary.

Storage Tips

These deviled eggs will keep perfectly in the refrigerator for up to two days. Store them in a single layer in an airtight container to prevent the filling from sticking to anything. If bringing to a potluck, transport them in a specialized deviled egg carrier with ice packs beneath to keep them safely chilled.

Seasoning Variations

While the recipe calls for Slap Ya Mama seasoning, you can substitute Tony Chacheres or your favorite Cajun blend if needed. For a milder version that still carries Louisiana flavor, reduce the hot sauce by half and add a pinch of smoked paprika. If you prefer more heat, add a finely minced jalapeño to the filling or substitute a hotter Louisiana style hot sauce like Tabasco.

Serving Suggestions

These Cajun deviled eggs pair wonderfully with other Southern favorites like jambalaya or gumbo for a themed meal. Serve them on a bed of baby arugula for a pretty presentation that adds a peppery complement. For a true Louisiana experience, offer them alongside mini muffulettas or seafood canapés at your next gathering.

Recipe Q&A

→ How can I ensure my eggs are easy to peel?

Purchase your eggs about a week before making this dish. Older eggs tend to peel much more easily than fresh ones. Also, peeling them under warm running water immediately after cooking helps separate the shell from the egg white.

→ Can I make these Cajun deviled eggs ahead of time?

Yes! You can prepare these up to 24 hours in advance. Store the filled eggs in an airtight container in the refrigerator. For best results, add any garnish just before serving.

→ What can I substitute for Creole mustard?

If you can't find Creole mustard, use stone-ground mustard or Dijon mixed with a dash of horseradish for a similar kick. Regular yellow mustard with a pinch of cayenne can also work in a pinch.

→ How spicy are these Cajun deviled eggs?

With Creole mustard, Cajun seasoning, and hot sauce, these have a moderate kick. You can adjust the heat level by increasing or decreasing the amount of hot sauce and Cajun seasoning to suit your preference.

→ What are some good garnish options for these eggs?

Besides an extra sprinkle of Cajun seasoning, you could garnish with finely chopped chives, thinly sliced green onion tops, small pieces of crispy bacon, or even tiny cooked shrimp for an extra Louisiana touch.

→ How many servings does this recipe make?

This recipe makes 24 deviled egg halves from 12 whole eggs, which typically serves 8-12 people as an appetizer, depending on what else is being served.