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READY IN 40 mins

Cajun Deviled Eggs

Read Reviews (105)

"Perfectly spicy deviled eggs, I gar-on-tee!" — Denyse

Ingredients Edit and Save

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All about Eggs

Types of Salt

Freshly Ground vs. Pre-Ground Pepper

Cooking with Cayenne Pepper

Original recipe makes 12 deviled eggs Change Servings

6 eggs
2 tablespoons mayonnaise
1 teaspoon prepared Dijon-style mustard

1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper

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Directions

Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Slice eggs in half lengthwise. Remove yolks and place in a medium bowl. Set aside egg whites. Mashing with a fork, mix mayonnaise, Dijon-style mustard, salt and black pepper with the egg yolks.
Fill the hollowed egg white halves with the yolk mixture. Sprinkle with cayenne pepper, adjusting the amount to taste. Cover and chill in the refrigerator until serving.

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PREP 20 mins
COOK 10 mins
READY IN 40 mins

Footnotes

British English recipe for Cajun Deviled Eggs.
French recipe for Oeufs mimosa a la Cajun.
Australian recipe for Cajun Devilled Eggs.

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I never liked deviled eggs before this recipe - they are great - quick tip - put the yolk mixture in a ziplock bag - squeese the air out - seal and cut a corner off & use as a pastry bag - the eggs will look great!!

—KJDAMC

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Most Helpful Critical Review

Oct 31, 2003

I made these eggs and had it revised for servings of 30 which enclude 15 boiled eggs, however, I thought it was tooo salty.

—GTOGERRY

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132 Ratings

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Mar 28, 2006

After reading the reviews I cut the salt by 1/2. The second time I made them (if this gives you a clue as how much I enjoyed them) I added 1/2 of the ground cayenne pepper into the yoke mixture and then sprinkled the other half over the top of the finished product. That raised my personal rating from 4 to 5 stars as each egg was more consistant in "heat."

—Marty Stiewig

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Oct 31, 2003

Due to a previous review saying they were too salty, I reduced the salt by half. Still salty!! You might want to add a tad more mayonnaise also. Otherwise were good.

—KIMAR

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Jan 25, 2004

These had just the right kick for the guys' Monday night football entourage. I did however add about a tablespoon of white vinegar to the yolks, and used white pepper vs. the black. Good eggs, I would use again (even my 12 yr. old liked them.)

—I'm nuts too...

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Jan 25, 2004

These were TERRIBLE! My husband is not a picky eater at all and he loves deviled eggs, but he only took one bite. We both thought these were just awful. Way too salty!

—LAUREN5797

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Jan 25, 2004

very good.

—PANDAG

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Jul 06, 2008

Good. Didn't use salt & next time I will mix the Cayenne into the eggs.

—SD

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Nutrition

Calories
53 kcal
3%

Carbohydrates
0.4 g
< 1%

Cholesterol
107 mg
36%

Fat
4.3 g
7%

Fiber
0 g
< 1%

Protein
3.2 g
6%

Sodium
155 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cajun Deviled Eggs

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 53
Calories from Fat: 39

% Daily Value *
Total Fat 4.3g 7 %
Saturated Fat 1g 5 %
Cholesterol 107mg 36 %
Sodium 155mg 6 %
** Potassium 35mg < 1 %
Total Carbohydrates 0.4g < 1 %
Dietary Fiber 0g < 1 %
Protein 3.2g 6 %
Sugars 0.2g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 2 %
Iron 5 %
** Thiamin 2 %
** Niacin 5 %
** Vitamin B6 3 %
** Magnesium 1 %
** Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.