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Cajun Spiced Deviled Eggs

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!  
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Appetizer, Snack
Cuisine: American
Servings: 12
Calories: 65kcal
Author: Michelle / Now Cook This!


  • 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.

Recipe Notes

  • 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.