Description
Creamy Cajun-style deviled eggs topped with smoky crisp bacon, pickled jalapeños, green onions, and paprika for a bold party-ready appetizer.
Ingredients
Scale
- 12 large eggs
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon Cajun seasoning
- 1 teaspoon hot sauce
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 cup finely chopped crisp bacon
- 2 tablespoons finely chopped pickled jalapeños
- 2 tablespoons finely sliced green onions
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon extra paprika for garnish
Instructions
- Place 12 large eggs in a medium saucepan and cover with cold water by about 1 inch.
- Bring the water to a gentle boil over medium-high heat.
- Cover the pan, turn off the heat, and let the eggs sit for 12 minutes.
- Transfer the eggs to a bowl of ice water and cool for 5 minutes.
- Peel the eggs carefully, then slice them in half lengthwise.
- Remove the yolks and place them in a mixing bowl.
- Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, Cajun seasoning, hot sauce, smoked paprika, garlic powder, salt, and black pepper until creamy.
- Spoon or pipe the filling back into the egg whites.
- Top with chopped crisp bacon, pickled jalapeños, green onions, and extra paprika.
- Chill for 15 minutes before serving for the best flavor and texture.
Notes
- Use eggs that are a few days old for easier peeling.
- Taste the filling before piping because Cajun seasoning can vary in saltiness.
- For a smoother filling, press the cooked yolks through a fine mesh sieve before mixing.
- Store the filling and egg whites separately if making ahead.
Nutrition
- Serving Size: 2 filled egg halves
- Calories: 145
- Sugar: 1g
- Sodium: 270mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 195mg
Keywords: Cajun deviled eggs, Southern appetizer, party eggs, deviled eggs with bacon, bayou-style eggs