If you want a new twist on classic deviled eggs, try these Cajun Spiced Deviled Eggs! They’re full of flavor and have just a hint of spice that makes them extra delicious. Watch them disappear at your next party!
With Easter only two weeks away, it’s time to start putting my menu together! I like to have some appetizers and snacks to put out, and deviled eggs always make an appearance! This year, I’m changing things up a bit and making these Cajun Spiced Deviled Eggs.
I love a good classic deviled egg, but I will admit that sometimes I get bored with the same old same old. I was thinking of a way to change them up a bit and decided that the term “deviled” sounded like they should have a little spice. In fact, I did a little research and found that, in cooking, the term “deviled” goes way back to the 18th century and originally meant to cook something with hot and spicy ingredients such as mustard and pepper.
Now, I don’t want my deviled eggs to be too hot and spicy – I want everyone to enjoy them – so I decided to use spicy brown mustard, and I added some Cajun seasoning. They turned out awesome!
The filling itself isn’t spicy hot, but the Cajun seasoning definitely added the flavor punch I was looking for. For some heat, I sprinkle them with a little cayenne pepper along with the traditional paprika. You can use as little or as much cayenne as you want to adjust the heat level.
These deviled eggs are so good, it’s hard not to eat way too many all at one time! I ate a few…okay, several…okay, almost all of them…after I got done taking the pictures. I managed to save a few for David. He was upset there weren’t more!
INGREDIENTS YOU NEED TO MAKE CAJUN SPICED DEVILED EGGS:
- Spicy brown mustard
- Cajun seasoning
- Apple cider or white vinegar
- Cayenne pepper
- Fresh parsley
For the Cajun seasoning, I make my own using Emeril’s Essence Creole Seasoning recipe. Since it’s made from spices I always have on hand anyway, (paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and pepper), it seems silly to me to buy it, but use your favorite Cajun seasoning.
HERE’S A QUICK LOOK AT HOW TO MAKE CAJUN SPICED DEVILED EGGS:
You can make your hard-boiled eggs in an Instant Pot if you have one. I highly recommend it if you do…so easy, and the eggs peel beautifully! You’ll save a few minutes too.
If you plan to make these ahead, I would suggest holding back on sprinkling them with the paprika, cayenne, and parsley until you are ready to serve them because any condensation they might get on them in the refrigerator could make the red color bleed a little, and the parsley might lose some of its vibrant green color.
You want them to look fresh and colorful when you serve them!
Oh, and if you just want classic deviled eggs, just make the recipe without the Cajun seasoning and cayenne. Done!
The season of summer holidays, picnics, barbecues, and get-togethers is just around the corner! Deviled eggs are always a favorite and everyone seems to love them. Why not change things up a bit and try this different twist on the classic?
I hope you try this recipe for Cajun Spiced Deviled Eggs and love it as much as I do. Thanks for visiting today!
Cajun Spiced Deviled Eggs
- 6 large eggs
- 4 tablespoons mayonnaise
- 1 teaspoon spicy brown mustard
- ½ teaspoon Cajun seasoning
- ¼ teaspoon apple cider vinegar or white vinegar
- salt, to taste
- paprika, to taste
- cayenne pepper, to taste
- chopped fresh parsley
- Place the eggs in a medium saucepan (I use a 3-quart saucepan), and cover them with cold water by an inch.
- Bring to a boil (uncovered). As soon as they start to boil, remove the pan from the heat, cover, and let sit for 15 minutes.
- Drain the eggs and immediately place them in a bowl of ice water. Keep the eggs in the ice water until they are completely cooled.
- Peel the eggs. Rinse them under cold water to remove any shell pieces.
- Cut each egg in half from top to bottom. Carefully remove the yolks and place them in a bowl. Place the whites on a serving tray.
- Mash the yolks with a fork. Add the mayonnaise, mustard, Cajun seasoning, and vinegar. Mix until well combined and smooth. Taste and add salt if needed.
- Divide the yolk mixture evenly among the egg whites. You can do this with a piping bag, a plastic bag with a corner cut off, or you can just spoon the mixture in.
- Refrigerate until ready to serve. Right before serving, sprinkle with paprika, cayenne pepper (use as little or as much as you want for the heat level you want), and parsley.
- Refrigerate any leftovers.
- You can make your hard-boiled eggs in an Instant Pot if you have one instead of making them on the stove top.
- If you are making these ahead of time, I recommend holding back on sprinkling them with the paprika, cayenne, and parsley until you are ready to serve them. Any condensation they might get from being stored in the refrigerator could cause the red color to run a bit and the parsley might lose its vibrant green color.