These Cajun Deviled Eggs are made with perfectly hard boiled eggs, cream cheese, mayonnaise and seasonings. Adding crispy bacon to the yolk filling adds a smoky flavor that completely compliments the eggs.
These creamy and zesty bites of egg and bacon have the perfect amount of sweet smoky heat. These Cajun Deviled eggs make the perfect low carb appetizer for any holiday, picnic, barbecue, just for snacking!
Low-Carb Sweet and Spicy Flavors
I love the sweet heat combination. And these spicy deviled eggs deliver just that! The addition of chopped bacon adds a level of smoky flavor that brings these Cajun Deviled Eggs over the top delicious.
I love making recipes with sweet and spicy flavors that will satisfy every diet in my household, including a sugar-free low carb diet. For that reason I used a sugar free sweet pickle and made my own "relish" with it. It worked perfectly and nobody knew the difference!
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Cream Cheese, this adds a different level of creaminess to the deviled eggs and reduces the need for so much mayonnaise
Mayonnaise, this is added for flavor and to aid in making the deviled eggs creamy. This is my favorite brand and the only one I use.
Bacon, the bacon adds the smoky flavor and puts this recipe over the top with delicious flavors. You may end up wanting to eat more than two!
Sweet pickle relish, this brand is a good one.
Chili garlic sauce, I recommend this one
Cajun seasoning, this is the one I used.
- 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, 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, remaining bacon pieces, and fresh parsley (if using).
- Store in the refrigerator up to 4 days.
- I use a sandwich bag with a frosting tip to fill the egg whites. The sandwich bag can be used without the tip, but it isn't as pretty!
- Test the filling before adding salt and pepper, then add according to taste if needed.
- Chop any leftover deviled eggs up and use it as an egg salad spread.
- I do not recommend increasing the amount of cajun seasoning unless the brand you use is low in salt.
- Substitute cayenne pepper for the cajun seasoning.
- Stir in 1 tbsp vinegar to add more tang to the filling (it should still be quiet firm due to the cream cheese)
- Add ¼ cup finely chopped cooked shrimp or crab to the eggs.
- Substitute dill relish for the sweet relish.
- Substitute the chili garlic sauce for your favorite hot sauce.
- Add 1 teaspoon of yellow mustard for added tang.
- With just a little tweaking these can be made more or less spicy by increasing or decreasing the chili garlic sauce.
More Deviled Egg Recipes
Pimento Cheese Deviled Eggs
*If you made this egg recipe, please give it a star rating*
Cajun Deviled Eggs with Bacon
- 8 large eggs hard boiled
- ⅓ cup cream cheese room temperature
- 2 tbsp mayonnaise
- 1 tbsp sweet pickle relish
- 4 slices bacon crisp cooked, reserve 1 piece for sprinkling on top
- ¼ tsp hot sauce
- ¼ tsp Cajun seasoning
- salt and pepper to taste
- 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.