Cajun Deviled Eggs
These easy Cajun Deviled Eggs are a delicious low carb snack with bold Cajun flavor! These eggs are perfect to bring to a potluck, party, or summer cookout, but equally delicious for snacking at home. It’s easy to double the recipe to serve a crowd, and they’ll definitely disappear quickly because the flavor is addicting! I think you’ll find that these Cajun Deviled Eggs deliver a punch of flavor, but nothing too spicy. My family loves deviled eggs and these were no exception. One time when my daughter was little, we were ordering breakfast at a diner and when they asked her how she wanted her eggs she said “deviled.” If only!
Not only are these Cajun Deviled Eggs easy to make and delicious to eat, but each one is just 46 calories, 1 gram of carbs, or 0 WW Points each on the current Weight Watchers plan (or you can have three pieces for just 1 WW Point). To view your current WW Points for this recipe and track it in the WW app, click here!
Recipe Notes
- Hard-Boiling the Eggs: The recipe below outlines my own tried-and-true method of hard-boiling eggs, but if you have a preferred method, feel free to use your own. On my stove, this way gives me perfect yellow hard cooked centers at 12 minutes resting, but I left a range since everyone’s stoves are slightly different.
- Peeling the Eggs: My eggs almost always peel perfectly using the method listed here, but occasionally they’re fussy. Transferring them to an ice bath right after cooking and letting them cool fully before peeling definitely helps. Sometimes if the shells are sticking it helps to peel them under water. If all else fails and they come out looking rough, you can always turn them into Deviled Egg Dip instead!
- Mustard: I tested and liked using a combination of traditional yellow mustard along with an equal amount of Creole mustard for some extra flavor. I used Zatarain’s Creole mustard, which in my experience is easy to find in stores. If you only have one type on hand or you want to combine yellow mustard with another type of grainy mustard or with Dijon, feel free to try out your own combination. I do highly recommend the yellow mustard and Creole mustard combo though!
- Cajun Seasoning: I used Penzey’s Cajun seasoning, because it’s delicious and what I had in my pantry, but feel free to use your preferred brand.
- Hot Sauce: I used Texas Pete’s Original hot sauce, but any cayenne-vinegar style hot sauce will work. Louisiana or Crystal brand hot sauces in particular if you want to stick close to the NOLA theme of the recipe.
- Mayonnaise: I use Hellmann’s Light Mayonnaise and it works beautifully and gives the filling a rich, smooth, and creamy texture.
More Tasty Lightened-Up Egg Recipes
Looking for more tasty, lightened up egg recipes like these Cajun Deviled Eggs? Check out my Buffalo Deviled Eggs, Classic Deviled Eggs, Hummus Deviled Eggs, Ham and Swiss Egg Cups, Deviled Egg Macaroni Salad, Bacon and Corn Quiche, Deviled Egg Dip, Ham and Cheese Omelet Roll, Ultimate Tater Tot Breakfast Casserole, Spinach Feta Quiche, Three Cheese Broccoli Brunch Bake, Avocado Egg Salad, Vegetable Feta Frittata, Bacon Broccoli Quiche, Turkey Sausage Mini Frittatas, Sausage and Pepper Egg Bake, Mom’s Easy Egg Salad, and more in the Eggs section of my recipe index!
Cajun Deviled Eggs
Ingredients
- 6 large eggs
- 3 tablespoons light mayonnaise, (I use Hellmann’s)
- 1 teaspoon Creole mustard, (I used Zatarain’s)
- 1 teaspoon yellow mustard
- 1 teaspoon hot sauce, (I used Texas Pete's)
- 1 teaspoon Cajun seasoning, (I used Penzey's)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ teaspoon paprika
- ½ teaspoon chopped chives, optional
Instructions
- To hard boil the eggs, place the raw eggs at the bottom of a large pot. Pour water in the pot until the water is 1-2 inches over the top of the eggs. Place the pot on the stovetop uncovered and turn the burner to high heat. Bring the water in the pot to a boil. When the water comes to a full boil, cover the pot with a lid and turn off the heat to the burner. Leave the pot on the burner, covered, for 11-13 minutes.
- While the eggs sit in the covered pot, fill a mixing bowl ¾ way with ice water. When the time is up on the eggs, use a slotted spoon to remove them from the pot and transfer them to the bowl of ice water to stop them from cooking. Leave them in the bowl of ice water for a few minutes until fully cold.
- Peel the eggs and discard the shells. Slice the eggs in half lengthwise and scoop the yolks out into a mixing bowl. Use a fork to mash the yolks as much as you can. I usually add a little splash of water to the mashed egg yolks and mash again to get them smooth.
- Add the mayonnaise, creole mustard, yellow mustard hot sauce, Cajun seasoning, salt, and pepper and stir together until well combined and smooth. Spoon or pipe this filling back into the hollows of the egg whites. Sprinkle paprika over the tops of the eggs and if using, top with a sprinkle of chopped chives for garnish.
Notes
46 calories, 1 g carbs, 0 g sugars, 3 g fat, 1 g saturated fat, 3 g protein, 0 g fiber, 102 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
1 per (1 piece) serving (P+ calculated using a PointsPlus calculator and the nutrition info)
