Description
Spicy, creamy, and totally party-ready — these Cajun deviled eggs swap ordinary flavors for Louisiana flair. Think Creole mustard, a hit of hot sauce, and a little celery crunch folded into silky yolk filling. Quick to make, easy to scale, and always the first platter to empty.
Ingredients
- 12 large eggs
- 1 celery stalk, finely chopped
- 1 green onion, thinly sliced
- 4 Tbsp mayonnaise (Hellmann’s or your favorite)
- 2 Tbsp Creole mustard (Zatarain’s works great)
- ¼ tsp Cajun seasoning (I like Slap Ya Mama)
- 1 tsp Crystal hot sauce (adjust to taste)
- Salt and black pepper, to taste
Instructions
Hard-boiled eggs (foolproof method)
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Place eggs in a medium saucepan and cover with cold water by about an inch.
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Bring to a gentle boil over high heat. Let boil 2 minutes, then remove from heat, cover the pot, and set a timer for 11 minutes.
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When time’s up, drain the hot water and run warm tap water over the eggs until cool enough to handle. Crack and peel each egg under running water to make peeling easier.
Bold tip: Buy eggs a week before cooking — slightly older eggs peel far more cleanly.
Make the filling
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Slice each egg in half lengthwise and transfer yolks to a mixing bowl. Chill the whites while you finish the filling.
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Add the chopped celery and sliced green onion to the bowl with the yolks.
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Stir in mayonnaise, Creole mustard, Cajun seasoning, and Crystal hot sauce. Mash and whisk with a fork until smooth and creamy. Season with salt and pepper and taste — tweak the heat or seasoning as needed.
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Cover and chill the filling 15–30 minutes so the flavors meld and the texture firms up.
Assemble and serve
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Spoon or scoop a generous portion of the yolk mixture into each egg white half. For neat, even portions use a 1-oz scoop — it’s quick and looks tidy.
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Sprinkle a little extra Cajun seasoning or chopped green onion over the top for color.
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Serve chilled, or keep covered in the refrigerator until ready to present.
Notes
- Variations & swaps
- Want smoky richness? Add crumbled crisp bacon to the filling.
- No mayo? Substitute half Greek yogurt for a tangier, lighter version.
- Prefer more kick? Mix in a pinch of cayenne or swap Crystal for your favorite hot sauce.
- Make them luxe: fold in a teaspoon of chopped dill pickles or capers for a tangy twist.
- Storage
- Store assembled deviled eggs in an airtight container in the fridge for up to 48 hours. For best texture, make the yolk mixture ahead and fill the whites shortly before serving.
- Quick troubleshooting
- Filling too thick? Stir in a splash of milk or a bit more mayo.
- Filling too loose? Mash in an extra yolk or chill it a bit longer.
- Eggs stubbornly stick to shells? Next batch, age eggs a few days before boiling.
Nutrition
- Serving Size: 1g
- Calories: 108kcal
- Sodium: 234mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 1g
- Protein: 6g
- Cholesterol: 189mg