Cajun Deviled Eggs

Creamy Cajun deviled eggs with mayo, hot sauce, smoked paprika, and green onion. Topped with pickled jalapeños for a zesty, Southern bite! They're a quick and easy appetizer or holiday side dish.

Course Appetizer, holiday side dish, Side Dish

Cuisine American

Prep Time 10

Total Time 10

Servings halves

Calories 71kcal

Author Anne Clark

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

Steaming vs. Boiling: Steaming eggs makes peeling so much easier. If you’ve struggled with shells sticking before, this method will change your life.

Make Ahead: You can boil/steam and peel the eggs 1-2 days ahead. Store the whites and yolk filling separately, then assemble right before serving.

Filling Options: Don’t worry if you don’t have a piping bag. A spoon or zip-top bag with the corner snipped works just as well.

Spice Control: Adjust the hot sauce and jalapeños to your taste. For milder eggs, skip the jalapeño garnish.

Serving Tip: Sprinkle a little smoked paprika or Cajun seasoning right before serving for a bold color and flavor boost.

Scaling Up: Double or triple the recipe for holidays and parties because these deviled eggs disappear fast!

Storage: Store leftovers covered in the fridge for up to 2 days. They’re best enjoyed fresh but still tasty the next day.

Garnish Variety: Try topping some eggs with shrimp, bacon, or a tiny pickle slice for a fun mix on your platter.

Nutrition