Looking for a party-ready appetizer (or side dish) with a kick? These Cajun Deviled Eggs are filled with creamy mayo, a splash of hot sauce, and some diced pickled jalapeno for extra kick (but not too spicy!). Topped with smoked paprika and fresh green onion.
Need another easy, no bake appetizer? This Southern Caviar has blackeyed peas, corn, bell peppers, onions, Rotel tomatoes, and zesty Italian dressing. It's perfect for dipping and pairs well with these Cajun Deviled Eggs.
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Ingredient Spotlight
Here's what the main ingredients bring to these deviled eggs:
- Hot sauce + mayo = creamy with a little heat.
- Pickled jalapeños bring tang and crunch.
- Smoked paprika adds that smoky, Southern depth and a touch of heat.
Serving appetizers? Add a bowl of my White Chocolate Reindeer Mix for a sweet-salty treat everyone grabs by the handful.
The Only Cajun Deviled Egg Recipe You Need
- Customizable heat - you control the heat! Want more heat? Slowly keep adding hot sauce or jalapenos until you reach your desired level.
- Make-ahead friendly - boil and peel the eggs the day before. Mix the filling the day before. Assemble on the day of eating!
- Easy ingredient swaps and additions - make a blend of half mayo and half creole mustard! Top with fresh sliced jalapenos or even bacon!
Serving Suggestions (Cajun style!)
- Great for holiday spreads, potlucks, or crawfish boils.
- Pair with ham, gumbo, or jambalaya as a festive side.
- Garnish each egg differently (jalapeño slice, shrimp, bacon crumble) for variety.
Ingredient Photo with Notes
Hard boiled eggs - for this recipe, you'll need 6 eggs, but you can always do half or double the recipe. Boil or steam eggs or buy the ready-to-eat boiled eggs.
Hot sauce - I love the tangy heat hot sauce adds to the yolks! Louisiana Hot Sauce is one of our favs! What's your fav?
Mayonnaise - I like to use full-fat mayo for this one. It just tastes better and creamier! Of course, you use what you love!
Jalapenos - Ah, the diced pickled jalapenos add not only a little heat, but another tangy element thanks to the vinegar. You can always use fresh instead, but keeping a jar of these in the fridge is very convenient, too.
Smoked paprika and green onion - the combo of these two seem to go hand in hand. Each offers additional flavor and bright colors!
The Best Way to Cook Hard Boiled Eggs
Until recently, I've always cooked hard boiled eggs the same way my mom did. Place eggs in a pot, cover with water, bring to a boil, then cover with a lid until they reach the hard boiled stage.
Now, I steam the eggs in an egg steamer! It's so easy, no watching the stove, and they peel perfectly every time! When I bought this egg steamer, there was no going back to the other way.
How to Make Cajun Deviled Eggs
Step 1. Mash egg yolks then mix in mayo, hot sauce, and diced pickled jalapenos.
Step 2. Equally fill each egg white half with some of the yolk mixture.
Step 3. Sprinkle each deviled egg with smoked paprika and some green onion slices.
Craving a spicy appetizer that easy and cheesy? This Bacon Jalapeno Cheese Ball is all that and much more! Serve with your favorite crackers or raw veggies.
Awesome Recipe Tips
- Boiling eggs: Use older eggs; they peel easier.
- Peeling trick: Cool in ice water for 10 minutes before peeling.
- Filling options: Spoon, pipe, or squeeze through a snipped zip-top bag.
Flavor Variations
- Seafood twist: Fold in crab meat or crawfish tails.
- Meaty kick: Add crumbled andouille or tasso.
- Extra heat: Dash of cayenne or Tabasco right on top.
- Tangy swap: Use Creole mustard instead of yellow mustard.
Your Questions Answered!
Here are a few frequently asked questions. If you have other questions, email them to me.
Yes! Boil eggs 1 day ahead and peel them. In a separate bowl, mix the filling. Cover both and refrigerate. Assemble close to serving for the freshest look.
To me, they're mild to medium. But since everyone's heat level is difference, you'll the adjust hot sauce, Cajun seasoning, or jalapeños for more or less heat.
Mais yeah! Deviled eggs are perfect for scaling up. Just keep the filling-to-egg ratio the same.
More Easy Appetizers to Try
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Recipe
Cajun Deviled Eggs
Equipment
- measuring spoons
- pot for boiling eggs
- egg steamer (optional)
Ingredients
- 6 hard boiled eggs, peeled
- 4 tablespoon mayonnaise not heaping tablespoons!
- 1 teaspoon Louisiana Brand Hot Sauce
- 2 teaspoon pickled diced jalapeno peppers, drained I used Mt Olive brand
- smoked paprika for sprinkling on top
- chopped green onion for garnish
Instructions
- Slice each hard boiled egg in half lenghwise. Place the yolks in a small bowl and the egg whites on a serving platter or plate.
- Mash the yolks with a fork until crumbly.
- Add mayonnaise, hot sauce, and pickled diced jalapenos to the egg yolks. Stir with a spoon until nice and creamy. Taste test and add more hot sauce and/or pickled diced jalapenos to suit your taste. Add a little more mayo if you want it a little creamier.
- Fill each egg white with the yolk mixture. You can fill the egg whites with the yolk mixture a few different ways; just use whatever's easiest for you. Spoon the filling in for a rustic, homey look, pipe it in with a pastry bag and tip for a pretty, swirled finish, or snip the corner off a zip-top bag and squeeze it in for a quick, no-fuss option.
- Sprinkle each egg with a little smoked paprika, then with a few green onion slices.
Notes
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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