Spicy cajun deviled eggs are rich and creamy, with a kick of heat! A crowd-favorite appetizer that's perfect for any holiday, picnic, or barbecue.
Love a little bit of heat? You'll want to give these spicy cajun deviled eggs a try.
Hard boiled eggs are sliced and filled with mayonnaise, mustard, hot sauce, and cajun seasoning. Just spicy enough, with a lingering heat that will have you coming back for seconds.
Serve these spicy cajun deviled eggs at your next holiday, like Easter, Thanksgiving, or Christmas. Or, serve up a platter at your next barbecue, picnic, or family party. You can't go wrong with deviled eggs!
Ingredients and substitutions
Dijon mustard can be substituted with regular yellow mustard.
If your cajun seasoning also contains salt (check the label beforehand), I recommend omitting the salt in this recipe.
For a less spicy deviled egg, replace the hot sauce with apple cider vinegar.
Green onion can be substituted with diced celery.
How to make a smooth deviled egg filling
There's a secret for making smooth and creamy deviled egg filling - using a food processor! I use my mini-prep food processor, which is an absolute workhorse in my kitchen.
Use a piping bag to fill your deviled eggs for less mess. If you don't have piping bags, simply use a plastic sandwich bag with the tip cut off.
Want to make your deviled eggs a little fancy? Use a frosting piping tip to add texture and visual appeal to your filling.
Make ahead and storage
If making ahead for a party, I suggest preparing your eggs a maximum of two days ahead for the best quality for your guests. Add your green onions the day of serving so that they're fresh and crisp.
If not serving your deviled eggs immediately, they need to be stored in a sealed container and transferred immediately to the refrigerator.
Deviled eggs will keep for 3 to 4 days before any leftovers need to be tossed out.
Serving at a party
When serving deviled eggs at a party, keep in mind that your eggs have a limited shelf life outside the refrigerator.
Deviled eggs can sit out at room temperature for a maximum of two hours before they need to be refrigerated again.
Spicy Cajun Deviled Eggs
- 6 hard boiled eggs, peeled
- ¼ cup mayonnaise
- 1 teaspoon dijon mustard
- ½ teaspoon hot sauce, or more to taste
- ½ teaspoon cajun seasoning
- ¼ teaspoon salt
- 1 green onion, diced
- Slice eggs in half lengthwise and carefully remove the yolks. Arrange egg whites on a serving plate. Set aside.
- In a food processor, add egg yolks, mayonnaise, mustard, hot sauce, cajun seasoning, and salt. Pulse until mixture is smooth and creamy. (Alternatively, mash yolks in a bowl with a fork, then add remaining ingredients and stir until smooth.) Taste and add more hot sauce as desired.
- Pipe filling evenly between eggs and top with green onions and (optionally) more cajun seasoning.
- Refrigerate eggs, covered, until ready to serve. Deviled eggs can sit out for two hours before needing additional refrigeration.
- Deviled eggs should be consumed within three to four days after preparing. Store any leftover eggs in a sealed container in the refrigerator.
- Deviled eggs need to be refrigerated to remain safe to eat. Deviled eggs can sit out for up to two hours before needing additional refrigeration.
- If your cajun seasoning includes salt, omit the salt listed in the recipe.