These Cajun Deviled Eggs are majorly delicious! They’re rich and creamy with the perfect pop of zesty sweet heat! They make a great appetizer or tasty snack for on the go!
One of my favorite childhood memories is going to New Orleans.
Every Thanksgiving, my family would drive from South Florida to Louisiana to spend the holiday.
My brother and dad would go to the bayou and fish. And my mom and I would take cooking classes from a local chef.
We learned how to cook everything from bananas foster to oysters rockafeller.
I of course, couldn’t indulge in the oysters because of my shellfish allergy.
So the chef would always make me a little something something on the side.
He’d hand me a little plate of salty pretzels and a cup of creole mustard. I know it wasn’t much, but for some reason the combo always reminds me of NOLA.
So when I was developing this recipe for Cajun Deviled Eggs, I knew the base would have to be a tangy creole mustard. It just gives it that extra pop of flavor.
Of course if you don’t have any on hand, you could most definitely swap it out for some nice grainy mustard. But trust me, if makes a difference!
- boiled eggs
- mayo (such as duke’s)
- creole mustard (or any grainy mustard!)
- creole seasoning
- hot sauce (such as Louisiana)
- chopped sweet pickle or sweet pickle relish (such as Wickles)
- scallions – for optional garnish
How to make them
Making cajun deviled eggs is SUPER easy!
All you need to do is slice the eggs in half and separate the yolks from the whites.
Place the whites on a plate and set aside. Then place the yolks in a bowl.
Now add mayo, mustard, creole seasoning, and hot sauce to the yolk bowl and use a fork to mash until smooth and creamy. Then simply stir in sweet pickle relish. Lastly, season this mixture with salt if needed.
Now spoon the yolk mixture in a piping bag and evenly fill the egg whites.
Lastly, garnish the top of the eggs with a few dashes of creole seasoning and a sprinkle of scallions.
Refrigerate until you’re ready to serve.
How to fill them
If you don’t have a piping bag, you could easily use a ziplock bag.
Just spoon the mixture to the bottom of a ziplock bag and squeeze the air out. Trim one of the corners and squeeze it out from there.
If you don’t have either of those things, you could most certainly just spoon it in — do whatever works for you!
What to pair them with
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Cajun Deviled Eggs
- 6 boiled eggs
- 1/4 cup mayo
- 1 tbsp creole mustard or grainy
- 1 tsp creole seasoning
- 1 tsp hot sauce
- 1 tbsp chopped sweet pickle or picked relish
- chopped scallions for garnish
- Slice eggs in half and place the whites on a plate and place the yolks in a bowl.
- Add mayo, mustard, creole seasoning, and hot sauce to the yolk bowl and mash. Stir in sweet pickle relish and salt to taste.
- Place the yolk mixture in a piping bag and evenly fill the egg whites.
- Garnish with a few dashes of creole seasoning and a sprinkle of scallions.