Creamy Cajun Deviled Eggs

Creamy Cajun Deviled Eggs

11 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    1 h 35 m
M. Dommert
Recipe by  M. Dommert

“The secret ingredient in these creamy eggs is the cream cheese. 'C'est bon,' meaning 'It's so good!'”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 16 deviled egg halves

Directions

  1. Place eggs into a saucepan, cover with cold water, and place over high heat. When water is boiling, cover saucepan with a lid, reduce heat to low, and simmer for 18 minutes. Remove from heat and cool eggs under cold running water until eggs can be handled. Peel eggs.
  2. Cut eggs in half lengthwise and scoop yolks into a mixing bowl. Beat yolks, cream cheese, creamy salad dressing, pickle relish, hot sauce, salt, and black pepper until mixture is creamy and smooth. Spoon yolk mixture into egg white halves. Sprinkle each deviled egg half lightly with Cajun seasoning. Chill before serving.

Share It

Reviews (11)

Rate This Recipe
San Diego Jen
15

San Diego Jen

I LOVE deviled eggs and have started making them regularly so it was time to add a kick and this recipe was it. Follow Martha Stewart's method for perfect hard-boiled eggs where you cover eggs with cool water by 1 inch in a saucepan and slowly bring water to a boil over medium heat. When the water has reached a boil, cover and remove from heat. Let sit 12 minutes. Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled immediately. Follow this recipe once and then use it as a launching board to make up your own deviled egg combinations.

Occasional Cooker
14

Occasional Cooker

Yummy! These tasted great and were so easy to make. Thank you for sharing the recipe.

SYB
10

SYB

Big hit at the party! I added more Frank's hot sauce and more Cajun seasoning to the recipe, otherwise, I made the recipe exactly as directed. These eggs were gobbled up so fast. Everyone who tried one, ate at least 1 more along with a recommendation for others to try. It's the heat that makes them so special; it's so unexpected. Delicious!

More Reviews

Similar Recipes

Cajun Deviled Eggs
(106)

Cajun Deviled Eggs

Creamy Deviled Eggs
(99)

Creamy Deviled Eggs

Perfect Deviled Eggs
(41)

Perfect Deviled Eggs

Spicy Italian Deviled Eggs
(21)

Spicy Italian Deviled Eggs

Epicurean Deviled Eggs
(17)

Epicurean Deviled Eggs

Easy Creamy Deviled Eggs
(15)

Easy Creamy Deviled Eggs

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 122 cal
  • 6%
  • Fat
  • 9.6 g
  • 15%
  • Carbs
  • 1.8 g
  • < 1%
  • Protein
  • 7.1 g
  • 14%
  • Cholesterol
  • 224 mg
  • 75%
  • Sodium
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Tarragon and Spice Deviled Eggs

>

next recipe:

Deviled Egg Surprise