Cajun Deviled Eggs

Platter of deviled eggs with cajun seasoning and ingredients

Cajun Deviled Eggs are just like classic deviled eggs but with a spicy Cajun twist! A creamy egg mixture of hard-boiled eggs, celery, green bell pepper, and a cajun seasoning blend. These deviled eggs are a spicy twist to a classic dish!

Course Side Dish

Cuisine American

Keyword cajun deviled eggs, deviled eggs recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 68kcal

Author Jessica - Together as Family

Ingredients

12 large eggs
1/2 cup mayonnaise
2 tablespoons finely minced green bell pepper
2 tablespoons finely minced celery
1 tablespoon yellow mustard
1-2 teaspoons cajun seasoning
½ teaspoon onion powder
thinly sliced green onions & additional cajun seasoning (optional garnishes)

Instructions

Hard-Boiled Eggs

Place eggs in a pot and fill the pot with cold water until the eggs are covered. Bring it to a rolling boil over high heat. Once boiling, cover the pot with a lid and turn off the heat (leave the pot on the stove burner).
12 large eggs
Let the eggs sit for 12 minutes in the covered pot.
Transfer the eggs to an ice bath (fill a bowl with ice and water) for a few minutes, until cool and you can easily handle them.
^{*You can also cook the eggs your favorite way for hard-boiled eggs. I included this easy simple method, but I normally use the Instant Pot to cook mine.}

Cajun Deviled Eggs

Peel the eggs and cut them in half length-wise. Set the egg whites onto a serving platter and scoop out the egg yolks into a mixing bowl.
Add the mayonnaise, bell pepper, celery, mustard, cajun seasoning, and onion powder to the egg yolks inside the mixing bowl. Using a fork, mash the ingredients together until they're combined and smooth.
1/2 cup mayonnaise, 2 tablespoons finely minced green bell pepper, 2 tablespoons finely minced celery, 1 tablespoon yellow mustard, 1-2 teaspoons cajun seasoning, ½ teaspoon onion powder
Spoon or pipe the egg yolk mixture into the egg whites.
^{*I transfer the mixture to a large Ziplock bag, snip off the bottom corner, and use that to "pipe' the filling into the egg white halves.}
Top with some thinly sliced green onions and additional cajun seasoning, if wanted. Serve!
^{*If you prefer the deviled eggs chilled for serving (like me!) leave off the garnishes and cover the deviled eggs with plastic wrap or a lid and store in the fridge for up to 12-24 hours before serving. Add the optional garnishes right before serving.}
thinly sliced green onions & additional cajun seasoning

Notes

Cajun Seasoning : I use Slap Your Mama Cajun Seasoning. The cajun seasoning can be 'spicy' so use as little or as much as you want. I use 1 teaspoon and sometimes slightly less. If you love he spicy kick and taste of cajun seasoning then use 2 teaspoons and add the additional cajun seasoning garnish over top the deviled eggs. I never add the cajun seasoning as garish, I just use green onions.

Celery & Green Pepper : Make sure it's really finely minced/chopped so you don't end up with large chunks of vegetables in the creamy, smooth egg yolk filling mixture.

Nutrition