These Cajun deviled eggs are so delicious, you won’t want them any other way. For another great switch up on this classic appetizer, try avocado deviled eggs!
Cajun Deviled Egg Recipe
Deviled eggs are a timeless party staple. But looking to switch things up? Spice up your appetizer spread with this Cajun twist that’s anything but boring. This recipe takes an already delicious appetizer and adds incredible flavor that will have your mouth watering. The filling is made with bold flavors like paprika, hot sauce, and a secret weapon – Cajun seasoning. These deviled eggs are smoky, spicy, and guaranteed to be a hit. Seriously, once you try them like this, you won’t want them any other way. Cajun cooking seems to have this effect, no matter what it is you’re making!
Filling Ingredients
This Cajun deviled egg recipe is all about layers of flavor. Let’s break it down:
Eggs: The foundation of any deviled egg, large eggs provide a creamy canvas for the bold Cajun flavors. Mayonnaise: Adds richness and helps bind the filling ingredients together. Grainy Mustard: A welcome switch up from the typical yellow mustard, its tangy bite cuts through the richness of the filling. Cajun Seasoning: This blend of spices (including paprika, cayenne pepper, black pepper, garlic, onion, and thyme) delivers the signature smoky heat of Cajun cuisine. Hot Sauce: Adds a customizable level of heat. Go for a classic Louisiana hot sauce or use your favorite kind for a personal touch! Apple Cider Vinegar: A bit of acidity balances the richness and brings out the other flavors in these Cajun deviled eggs. Shallot: Finely minced, it adds a subtle oniony sweetness. Paprika: Sprinkled on top so the deviled eggs have a picture-perfect finishing touch! Green Onions: Optional, but another flavorful garnish.
How to Make Cajun Deviled Eggs
For an irresistible appetizer, give these fiery bites a try! They’re easy to make, fun to assemble, and (most importantly) will leave you and your guests wanting more. The hard-boiled eggs may be cooked and peeled up to 7 days in advance. Store in an airtight container in the refrigerator until ready to prepare the filling.
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