Cajun Deviled Eggs is my first ever attempt at making the ever famous deviled eggs. Eggs are the only non-vegetarian thing that I cook at home. So, when my research showed that eggs are good for skin, I grabbed the opportunity to add some diversity to my blog and made Deviled Eggs as a part of RAVISHING TUESDAYS.

Cajun Deviled Eggs

First, the benefits of eggs:

            1)      Smooth Skin – Need I elaborate?!

         2)      Contains choline which in turn produces proteins that keep skin looking and feeling firm and smooth.

Cajun Deviled Eggs

        3)      The iron content in eggs aid in red blood cell function and helps to ensure that they can provide skin cells with fresh oxygen.

      4)      A host of other benefits from various vitamins listing all of which would make this a Science blog!

Cajun Deviled Eggs

More cajun on top is just what I like!

The classic version of deviled eggs has mayonnaise in it. I have personalized it by replacing that with yogurt and adding some Cajun spice powder. If you like a rich and creamier version, go ahead and add the mayonnaise.

Cajun Deviled Eggs

Now, It’s gone!!

Today’s bad for skin: Fried food and hydrogenated fat (this is no biggie! I am sure most of you know this; so, no more elaborating).

So here’s to the eggs combating the devils of skin! (Bad pun? I know :D)

Cajun Deviled Eggs Recipe


Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 25 minutes

Serves: 3-4


  • 4 large eggs
  • 1/8 cup Greek yogurt
  • 1 tbsp mustard
  • 2 tsp Cajun spice powder
  • 1 tsp celery flakes
  • A pinch of salt (If required)


  1. Hard boil the eggs (I cook them for about 5 min after the water starts boiling; turn off heat; cover and set aside for another 5 min. Then, transfer them into cold water, crack open and peel).
  2. Cut the eggs into halves lengthwise and scoop the yolks out carefully.
  3. Squish the yolk into a smooth powder. Add the yogurt, Cajun spice, celery flakes, mustard and whisk them all into a smooth paste.
  4. Spoon them onto the voids in the egg whites. You could use a pastry bag if you like (I was making very few in quantity to go through the effort of piping from a pastry bag)

My Take:

Add a pinch of salt and a teaspoon of vinegar into water while boiling eggs. this prevents eggs from cracking.

Place the boiled eggs under running water to wash off any stubborn skin shells sticking to them.

Greek yogurt keeps the yolk mixture thick. If you do not have any on hand, you can hang the regular yogurt in a muslin cloth to drain the excess water off.

Prep more eggs for a party. This recipe was intended for just two of us.

Yummily Yours'



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