Cajun Devilled Eggs

10 16 servings, 1 devilled egg (34 g) each
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16 servings, 1 devilled egg (34 g) each

Hot pepper sauce and Cajun seasoning put the heat in these party-perfect devilled eggs. Sprinkle with chopped fresh thyme for a photo-perfect finish.

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What You Need

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Make It

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  • Beat egg yolks and next 5 ingredients in small bowl with mixer until blended.
  • Fill whites with yolk mixture; sprinkle with thyme.
*Made with a blend of oils including olive, canola, and soybean oil.

How to Easily Fill Egg White Halves

Spoon egg yolk mixture into small resealable plastic bag. Cut small corner from one bottom of bag; use to pipe filling into egg white halves.

How to Hard Cook Eggs

Place eggs in single layer in saucepan; add enough water to completely cover eggs by at least 1 inch. Bring water boil; cover. Remove saucepan from heat; let stand 15 min. Drain eggs; immediately place in bowl of ice water. Let stand until completely cooled, changing water if necessary. Perfectly hard-cooked eggs will have a firm yellow centre with no greenish tinge. Hard-cooked eggs in their shells can be refrigerated for up to 1 week.


  • 16 servings, 1 devilled egg (34 g) each

Nutritional Information

Serving Size 16 servings, 1 devilled egg (34 g) each
Calories 60
% Daily Value
Total fat 4.5g
Saturated fat 1.5g
Cholesterol 110mg
Sodium 100mg
Carbohydrate 1g
Dietary fibre 0g
Sugars 1g
Protein 3g
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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