Bacon & Cajun Deviled Eggs

Bacon & Cajun Deviled Eggs

Every year during the holidays I made the same deviled eggs. They are good but they taste the same and for me that can be boring. I thought I would get a little creative and spice up my deviled eggs just a bit. These are are deviled eggs with a little spicy kick to them with a tad of BACON on the top.

I only made 12 and they were gone in just a couple minutes. Next time I will be sure to make double what I made to make sure I get at least a couple. Below is my recipe for Bacon & Cajun Deviled Eggs.

5 from 1 vote

Bacon & Cajun Deviled Eggs

Course Appetizer


  • 6 eggs
  • 1/3 cup mayonnaise
  • 1/2 tbs mustard
  • 1/4 tsp sea salt
  • 1/4 tsp Cajun seasoning
  • 1/4 tsp chili powder
  • 1-2 pieces of crispy bacon crumbled


  1. In a large pot boil eggs for 25 minutes. Drain hot water from pain and fill with cold water and ice. Cool in cold water for a few minutes, then move to refrigerator to cool an additional 1-2+ hours.
  2. Once eggs are cooled, remove shells and slice eggs in half. Remove yolks and put in bowl.
  3. Smash egg yolks with fork and add remaining ingredients and stir well.
  4. Fill each of half of egg with yolk and top with crumbled bacon.
  5. Enjoy!


If you make deviled eggs, what is your secret ingredients?

About Stefani Tolson

The author of This Mom Can Cook and the owner of many other websites & blogs for moms. Stefani Tolson is a multi-tasking mom of 4 from the Sacramento area, PR friendly, a freelance writer, web designer, cook & more!


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