Cajun Deviled Eggs with Bacon

Close-up of a deviled egg topped with piped filling, bacon bits, and chopped parsley on a dark serving platter.

5 from 2 votes

These Cajun Deviled Eggs are creamy and savory with a hint of heat and a smoky crunch from crispy bacon. Perfect for parties or a spicy snack tray, this twist on a classic deviled egg is bold and crowd pleasing.

Course Appetizer

Cuisine Cajun

Keyword Cajun Deviled Eggs

Prep Time 15

Total Time 15

Servings

Calories 177kcal

Author Shelby Law Ruttan

Equipment

Large saucepan
mixing bowl
Fork , for mashing yolks
Spoon , or piping bag to fill eggs
Sharp knife
cutting board

Ingredients

8 large eggs hard boiled
⅓ cup cream cheese room temperature
2 tablespoon mayonnaise
1 tablespoon sweet pickle relish
4 slices bacon crisp cooked, reserve 1 piece for sprinkling on top
¼ teaspoon hot sauce
¼ teaspoon Cajun seasoning
salt and pepper to taste

Instructions

Remove the yolks from the eggs and place in a small mixing bowl. Set the egg whites aside. Mash the egg yolks with a fork until fine crumbles.
Add the cream cheese, mayonnaise, pickle relish, 3 slices of chopped bacon, hot sauce, and cajun seasoning to the egg yolks and mix until thoroughly combined.
Fill the egg whites with the egg yolk mixture. Sprinkle with smoked paprika, parsley, and remaining bacon pieces.

Video

Nutrition