American Appetizers Eggs Recipes

Cajun Deviled Eggs

This is the classic appetizer with a Cajun twist. Hardboiled eggs are stuffed with a mixture of egg yolk, mayonnaise, mustard, chives and Cajun seasonings. | Share

The concept of stuffed hard-boiled eggs can be traced back to ancient Rome. Back then, they would typically be served at social gatherings as the first course. Over the centuries, regional variations have appeared across Europe. In the United States, the first recipe, resembling the modern version of deviled eggs, appeared in 1896 in The Boston Cooking School Cookbook by Fannie Farmer.

The deviled egg has been a popular hors d’oeuvre served at parties and picnics for over a century. The term “deviled” denotes the spicy kick that you could expect from these tasty appetizers. Some Dijon mustard, black pepper and cayenne pepper “do the devil’s work” in the classic recipe. If you’d like to try something a little different, just replace the the cayenne with some Cajun seasoning.

Cajun spice blend

Adding a store-bought Cajun spice mix into the egg yolk mixture keeps this recipe simple. The result is a deviled egg with a tasty Cajun flavour profile. But, should you not have have a ready-made seasoning on hand, you can opt to make your own Cajun blend. Just mix about a half teaspoon of each of the following ingredients and save the leftover mixture for your next Cajun dish:

  • cayenne pepper
  • black pepper
  • white pepper
  • paprika
  • oregano
  • thyme
  • onion salt

Making the perfect hard-boiled egg

One of the most practical tips for making hard-boiled eggs is choosing the right eggs. Medium-sized eggs work best on platters designed for serving deviled eggs. Also, the portions are the perfect size for eating as an appetizer. Remember, medium eggs will cook in about ten minutes while large eggs require about twelve minutes. Just make sure not to overcook the eggs. This can leave a greyish ring around the yolk and give them a rubbery texture.

The perfect hard-boiled egg with a firm white and creamy, fully set yolk.

Another tip that may come as a bit of a surprise is that older eggs are best for hard-boiling. Eggs that have been in the refrigerator for a while are a lot easier to peel than fresh eggs. I learned this when I bought farm fresh eggs from a local farmer. He told me that because they were so fresh, they would be very difficult to peel. And he was right. So, keep your freshest eggs for frying because they are almost impossible to peel when hard-boiled.

The Egg Farmers of Canada also offer tips about cooking eggs. Check out their instructions on how to peel a hard boiled egg.

deviled eggs

Cajun Deviled Eggs

Kevin Lamoureux
This is the classic appetizer with a Cajuntwist. Hardboiled eggs are stuffed with a mixture of egg yolk, mayonnaise, mustard,chives and Cajun seasonings.
Prep Time 20 minutes
Cook Time 10 minutes
Course Appetizer
Cuisine American
Servings 12
Calories 53 kcal


  • 6 eggs
  • 2 tbsp chives chopped
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper or Cajun season
  • ¼ tsp sweet paprika or Cajun seasoning for garnish


Prepare the Eggs:

  • Place the eggs in a single layer of a pot and cover them with cold water. Make sure the water level is about an inch above the eggs.
  • Cover the pot and bring the water to a rolling boil, then remove the pot from the heat. Let the eggs stand in the water, 10 minutes for medium eggs, 12 minutes for large eggs.
  • Drain the water then immediately run cold water over the eggs. Allow them to cool completely.
  • Once cooled, carefully peel the eggs and slice them in half lengthwise. Remove the yolks and transfer them to a mixing bowl.

Make the Filling:

  • Mash the egg yolks with a fork until they are finely crumbled.
  • Add chives, mayonnaise, Dijon mustard, and seasonings to the mashed yolks. Mix until well combined and smooth. Adjust seasoning to taste.

Assemble the Deviled Eggs:

  • Spoon or pipe the yolk mixture back into cavities of the egg white halves, dividing it evenly among them.
  • Garnish each deviled egg with a sprinkle of paprika or Cajun seasoning for extra flavour and color.

Chill and Serve:

  • Refrigerate the deviled eggs for at least 30 minutes to allow the flavours to meld and the filling to set. Serve chilled.


For a fancier way to fill the egg whites with the yolk mixture use a pastry piping bag. Or just use a zip lock bag, with a corner cut off to squeeze the yolk mixture into the egg white cavities. 
Per serving
Calories: 53kcal | Carbohydrates: 0.3g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Fiber: 0.1g | Sugar: 0.1g | Iron: 0.5mg
Keyword deviled, eggs, stuffed

Did you make this recipe?
Add your comment and rating below
Share your photos on Instagram

Try these classic egg recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.