These Cajun deviled eggs are anything but ordinary. Imagine a creamy, tangy deviled egg filling, kicked up a notch with the vibrant flavors of Cajun seasoning, whole-grain mustard, black pepper, and just a hint of onion powder. These little bites of heaven are then topped with a sprinkle of paprika, a touch of finely chopped celery, and a tangy slice of pickled okra for the ultimate Southern flair. Whether you’re celebrating Mardi Gras or simply craving a bold and flavorful bite, these Cajun deviled eggs are sure to be a crowd-pleaser.
We all have that one vegetable that we simply can’t abide. If it’s part of a dish we’re interested in ordering, we’re likely to choose something else, rather than suffer its existence. For some, it’s kale, Brussels sprouts, or eggplant. For me, it’s lima beans, green peppers, and red peppers. Oh heck, honestly pretty much any kind of pepper really. I mean, seriously, who wants to taste peppers for an entire day after eating just an itty bitty amount of them? Not this girl. And before you suggest just picking them out and moving on with my life, oh hell no. They’re one of those vegetables that can ruin pretty much anything they come in contact with.
Another veggie high up on the what the heck was God thinking of when he created that disgusting vegetable list, is okra. Yup, I think it’s pretty safe to say that 9 out of 10 people feel that if okra, aka the snot veggie, were to disappear from the Earth, it wouldn’t be such a bad thing. And, before making these deviled eggs, I would probably have agreed with those 9 out of 10 people. The only way I have ever been able to consume okra, was if it was fried within an inch of its life and generously salted. And, at that point, I think we can all agree that if something is fried and salted enough, it pretty much doesn’t matter what it actually is, most people are going to eat it willingly.
Now, faced with okra cooked any other way, I would and will always politely, or most likely not so politely, decline to consume it. So, imagine my surprise to discover that pickled okra is pretty much one of the most amazingly delicious pickled vegetables that I’ve ever eaten. There’s zero snot factor and pickled okra has a tangy vinegar-heavy flavor that’s absolutely delightful. It also has a great crunch to it. And, come on, who doesn’t love a crunchy vegetable? I know that I certainly do. So y’all, get ready to see a lot of pickled okra recipes soon, I think I may be just a wee bit addicted.
Ingredients:
- 12 Extra-Large Hard-Boiled Eggs
- 2 1/4 Teaspoons Cajun Seasoning
- 1 1/2 Teaspoons Onion Powder
- 3/4 Teaspoon Finely Ground Pepper
- 6 Teaspoons Whole-Grain Dijon Mustard
- 3/4 Cup Mayonnaise (Approximately)
- Paprika
- Celery, Very Finely Chopped
- Pickled Okra, Sliced
Directions:
- Halve the deviled eggs lengthwise, placing the yolks into a medium-sized bowl.
- Mash the egg yolks with the tines of a fork.
- Add the Cajun seasoning, onion powder, and pepper to the bowl. Stir well to combine.
- Add the mustard to the bowl. Stir well to combine.
- Add 1/2 cup of mayonnaise to the bowl. Stir well to combine. Add the additional 1/4 cup of mayonnaise, a little bit at a time until you achieve the perfect deviled egg consistency. Add additional mayonnaise if needed. Stir well to combine.
- Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
- Garnish each deviled egg with a sprinkle of paprika, a little bit of chopped celery, and a slice of pickled okra.
- Cover with plastic wrap and refrigerate for at least 30 minutes before serving.
Suggestions:
- CLICK HERE to see the best way to hard-boil eggs.
- Most Cajun seasoning has quite a bit of salt in it, so I don’t recommend adding any additional salt to the deviled egg filling. Try using a no-salt or low-sodium variety if you prefer less sodium.
- Make sure to use whole-grain or coarse-grain mustard for this recipe. It adds texture to the deviled egg filling. I used Maille Old Style Mustard.
- I usually use extra-large eggs when making deviled eggs. If you are using smaller eggs, you may need to adjust the amount of mayonnaise used in this recipe, to prevent the filling from turning runny.
- If your filling does become too runny, try adding extra hard-boiled egg yolks. It’s never a bad idea to boil a few extra eggs when you’re making deviled eggs. If you mess up one or two eggs while peeling them, you’ll have a couple to use as replacements. And, if your filling is too runny, you can use the extra yolks to solve that dilemma.
- I used mild okra pickles for this recipe, which can often be found in the pickle section of your local market. Pat the okra pickles dry with a paper towel before slicing them to remove any excess liquid.
- Covering and refrigerating the deviled eggs for 30 minutes ensures that they won’t dry out while the seasonings meld with the other deviled egg-filling ingredients.
Improvements:
- Replace the Whole-Grain Dijon Mustard with Creole Mustard.
- Garnish each deviled egg with very finely chopped green pepper.
- Not a fan of okra? Top each deviled egg with a small grilled or poached shrimp instead.
- Replace the fresh celery with celery seed. Add 1 teaspoon of celery seed to the deviled egg filling.
- CLICK HERE to see over 50 of our mouth-watering deviled egg recipes.
Ingredients:
- 12 Extra-Large Hard-Boiled Eggs
- 2 1/4 Teaspoons Cajun Seasoning
- 1 1/2 Teaspoons Onion Powder
- 3/4 Teaspoon Finely Ground Pepper
- 6 Teaspoons Whole-Grain Dijon Mustard
- 3/4 Cup Mayonnaise (Approximately)
- Paprika
- Celery, Very Finely Chopped
- Pickled Okra, Sliced
Directions:
- Halve the deviled eggs lengthwise, placing the yolks into a medium-sized bowl.
- Mash the egg yolks with the tines of a fork.
- Add the Cajun seasoning, onion powder, and pepper to the bowl. Stir well to combine.
- Add the mustard to the bowl. Stir well to combine.
- Add 1/2 cup of mayonnaise to the bowl. Stir well to combine. Add the additional 1/4 cup of mayonnaise, a little bit at a time until you achieve the perfect deviled egg consistency. Add additional mayonnaise if needed. Stir well to combine.
- Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
- Garnish each deviled egg with a sprinkle of paprika, a little bit of chopped celery, and a slice of pickled okra.
- Cover with plastic wrap and refrigerate for at least 30 minutes before serving.
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When it comes to Mardi Gras food, po’ boy sandwiches, jambalaya, and shrimp étouffée are the norm. However, this unique Mardi Gras recipe round-up is a bit more creative. You’ll find recipes like muffuletta empanadas and king cake croissants, not to mention several Cajun soup, stew, and chowder recipes. If you’re looking for unique and creative Cajun Mardi Gras recipes, we’ve totally got you covered. CLICK HERE for the recipes.
In 2024, we cooked and baked our way through the alphabet with several of our food blogger friends. Every other Wednesday, we shared a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December. CLICK HERE to find all of the 2024 Alphabet Challenge recipes.
Buttery Everything Bagel Seasoning Biscuits
Are you ready to take your biscuit game to the next level? Look no further than this delicious and buttery biscuit recipe. Made with everything bagel seasoning and simple pantry ingredients, these biscuits are the perfect balance of crispy and flaky on the outside, and soft and tender on the inside. The addition of butter, garlic, and onion, along with sesame and poppy seeds, adds a burst of flavor to every bite. These biscuits are both easy to prepare and irresistibly tasty, so get ready to treat yourself to some buttery everything bagel seasoning biscuit amazingness.
In 2025, we’ll be cooking and baking our way through the alphabet with several of our food blogger friends. Every other Wednesday, for the 2025 Alphabet Challenge, we’ll be sharing a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December.
“A” – Creamy Parmesan Acini di Pepe with Potatoes
“B” – Chocolate Espresso Rainbow Brownie Cookies
“C” – Cheesy Cheddar Taco-Seasoned Corn Chip Dip
“D” – Sun-Dried Tomato Dip with Italian Seasoning
“E” – Cajun Deviled Eggs Garnished with Pickled Okra
“F” – Sausage Meatballs with Vodka Fennel Sauce
Please make sure to check out the other great “E” recipes below. A huge thanks to A Day in the Life on the Farm for hosting this 2025 Alphabet Challenge event.
- A Dozen Eggs – Stuffed, Scotch, Curried, and More by Culinary Cam
- Avocado Egg Salad Cups by Mayuri’s Jikoni
- Cajun Deviled Eggs Garnished with Pickled Okra by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Easy Easter Egg Sugar Cookies by Blogghetti
- Egg Jalfrezi by Sneha’s Recipe
- Eggs Benedict for One or Two by A Messy Kitchen
- Emerald Isle Pub Spread by Palatable Pastime
- Escargot a la Bourguignonne by A Day in the Life on the Farm
- Espresso Martinis by Jolene’s Recipe Journal
- Pork and Cabbage Egg Rolls by Karen’s Kitchen Stories
- Whipped Espresso Cream by Food Lust People Love
