Cajun Deviled Eggs

by Hannah

I love a good deviled egg, but these cajun deviled eggs take the appetizer/snack to a whole new level. You’ll love the tang these eggs have and they sure look beautiful plated up.

If you’ve never made deviled eggs before, they’re a total piece of cake. You only need a few ingredients and they can be done in under 30 minutes. Total win!

Cajun Deviled Eggs Ingredients

This is going to be the simplest shopping list you’ve ever used.

  • 6 eggs
  • Creole mustard (I use this one, but any one will do)
  • Mayonnaise
  • Smoked paprika
  • Salt
  • Apple cider vinegar

The smoked paprika gives these deviled eggs such a unique flavor, but in a pinch, you could certainly substitute it for regular paprika.

Hard boiled eggs in a mixing bowl, shells on

How to Make Cajun Deviled Eggs

  1. Boil the eggs. See tips below.
  2. Peel each egg, cut in half and remove yolk. Put all the yolks into one bowl and leave the halved egg whites to the side.
  3. Mix the yolks with the remaining ingredients until nice and creamy. I like to use a fork for this process.
  4. Add the filling to the egg white halves and top with smoked paprika.

Cajun deviled eggs with smoked paprika on top.

Tips for Perfectly Boiled Eggs Every Time

My method for perfectly hard-boiled eggs is to bring the water (with no eggs in it) to a complete boil. Then add your eggs and simmer for 12 minutes, uncovered on high heat. After, plunge the eggs into an ice bath to ensure they stop cooking. If you don’t have access to ice, you can put cold water from the tap in the bowl with the eggs and replace it every few minutes. You’ll want to do that because the heat radiating from the eggs will continually heat the water.

How to Fill the Egg White Halves

There are a few ways you can fill your egg whites. The easiest method is to just spoon the mixture into each half, but if you want something a little fancier you have two other options.

If you have a piping bag you can use one of those, but if not, don’t fear! You can fill up a small ziplock with your yolk mixture, cut off one of the corners and squeeze it into each egg white. It works like a charm! In fact, it’s what I used to fill my egg whites in these photos. Just make sure to hold the egg white steady or it will slide all over the plate.

Troubleshooting Deviled Eggs

There are a couple of problems you may run into when making these cajun deviled eggs.

Your hard-boiled eggs have a green ring on the inside where the yolk meets the egg white. This means your eggs were overcooked. It’s not a big deal, they’re still edible, but next time make sure to cook them a little less.

There may be parts of the egg white that are really thin and then break when you try to remove the yolk. This just happens, in fact, it happened to me when creating this recipe twice. There’s not a lot you can do to avoid this, but if this happens just enjoy a snack for yourself if you’re worried about how it looks.

Your egg yolk mixture isn’t creamy enough. I like my deviled egg mixture to be creamy, but still able to easily hold its shape, but if you like more creaminess you can add a teaspoon of mayo at a time until you’re happy with the consistency.

Did you make this recipe? Be sure to post it to Instagram and tag me

Cajun Deviled Eggs

Prep Time15 minutes
Cook Time12 minutes
27 minutes
Course: Appetizer, Side Dish
Servings: 12


  • 6 eggs, hard boiled
  • 3 tablespoons mayonnaise
  • 1 teaspoon Creole mustard
  • 1/2 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon apple cider vinegar


  • Bring a pot of water up to a boil and then add the 6 eggs. Simmer at a low heat for 12 minutes, then plunge into an ice bath (or cold water) to stop cooking.
  • Peel the eggs, slice in half the long way and carefully remove the yolks and add to a mixing bowl. Set the egg whites aside.
  • Add the mayo, Creole mustard, salt, smoked paprika and apple cider vinegar to the egg yolks and use a fork to mash and mix together. Taste and add more salt if needed.
  • Spoon the mixture into each egg white half and sprinkle smoked paprika on top.


Storage: Seal in an air-tight container and store in the fridge for 2-4 days. 

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