PARTY PLATTER • MAKE-AHEAD • 12 HALVES
Cajun Deviled Eggs
Mash six firm-cooked yolks with mayonnaise, Dijon, vinegar and Ragin' Cajun y'ALL Purpose Seasoning, then pipe or spoon the filling into the whites. Keep the eggs refrigerated until serving; discard them after 2 hours at room temperature, or after 1 hour when the air temperature is above 90°F.
- Prep
- 20 minutes
- Cook
- 15 minutes
- Total
- 65 minutes
- Yield
- 12 deviled egg halves
Make the recipe
Ingredients
- 6 large eggs
- ¼ cup mayonnaise, plus more as needed
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar or candied jalapeño brine
- ½ teaspoon Ragin' Cajun y'ALL Purpose Seasoning, plus a small pinch for garnish
- 2 tablespoons finely chopped candied jalapeños, optional
- Chopped chives or parsley, for garnish, optional
Method
Cook and fill the eggs
- Place the eggs in a saucepan and cover with cool water by 1 inch. Bring to a boil, cover, remove from the heat and let stand for 12 minutes.
- Transfer the eggs to ice water and cool for at least 5 minutes. Peel, halve lengthwise and move the yolks to a bowl.
- Mash the yolks until fine. Stir in mayonnaise, Dijon, vinegar or brine and seasoning until smooth. Fold in chopped candied jalapeños if using.
- Spoon or pipe the filling into the whites. Garnish lightly, cover and refrigerate for at least 30 minutes before serving.
Build a smooth filling
Mash the yolks on their own before adding mayonnaise, Dijon and vinegar. Fine yolks blend more smoothly than large crumbles. If the filling feels stiff, add mayonnaise 1 teaspoon at a time so it does not become loose.
Taste the finished filling before adding the garnish. Mustard, mayonnaise, seasoning and optional jalapeño brine all affect the final balance.
Choose classic Cajun flavor or add sweet heat
Season the filling with Ragin' Cajun y'ALL Purpose Seasoning. Fold in finely chopped candied jalapeños when you want a sweet-heat accent, or leave them out for a straightforward Cajun deviled egg.
Learn more in What Are Candied Jalapeños?, or try them in the Cajun cream cheese dip. The broader Cajun seasoning guide has more appetizer ideas.
Plan a chilled party platter
Cook and peel the eggs up to 1 day ahead and keep them covered in the refrigerator, or fill them the same day you plan to serve them. Transport them cold in a rigid covered container and add delicate herbs just before serving.
Set out small batches and replenish them from the refrigerator. Discard deviled eggs after 2 hours at room temperature, or after 1 hour when the air temperature is above 90°F. Keep the platter over ice if it will remain out longer.
Common questions
How far ahead can I make deviled eggs?
For the cleanest presentation, fill the eggs the same day or up to 1 day ahead and keep them covered and refrigerated.
Can I use candied jalapeños in the filling?
Yes. Finely chop the 2 tablespoons listed in the recipe and fold them into the filling for a sweet-heat accent.
How long can deviled eggs sit out?
No more than 2 hours at room temperature, or 1 hour when the air temperature is above 90°F. Use small chilled platters or set the serving dish over ice for longer events.
How can I fill the whites neatly?
Use a piping bag or a zip-top bag with one corner clipped. A small spoon also works for a more relaxed presentation.
How should I transport deviled eggs?
Arrange them in a rigid covered carrier, keep the container cold with ice packs and refrigerate the eggs as soon as you arrive.
Keep cooking
