Recipes > Appetizer

Cajun Deviled Eggs with Crispy Bacon

Prep Time

15 minutes

Cook Time

15 minutes


6-12 people

Creamy, savory, and packed with sweet-heat Creole flavors, these Cajun Deviled Eggs with Crispy Bacon by Chef Nikki Shaw, in partnership with Cuisine Noir, are the perfect appetizer for any party.

Cajun Deviled Eggs with Crispy Bacon

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  • 6 Jumbo Eggs

  • 1/4 Cup Mayonnaise

  • 1 Tablespoon Sweet and Hot Mustard

  • 2 Tablespoons Sweet Relish

  • 1/4 Teaspoon Tony’s More Spice Seasoning

  • 3 Strips Bacon, Cooked and Sliced

  • Tony’s More Spice Seasoning, to Taste

  • Clear


  1. Add eggs to a medium pot and completely cover eggs with water. Turn heat to high. After water begins to boil, cook for 12-14 minutes.
  2. Drain boiling water and rinse eggs with cold water. Peel them, then slice them in half lengthwise. Remove yolks and place in a small bowl and arrange egg whites on a plate.
  3. Mash warm yolks with a whisk then stir in mayonnaise, mustard, relish and Tony’s More Spice Seasoning. Add ingredients a little at a time. Use more or less mayonnaise depending on the desired creaminess of the mixture. Whisk mixture until completely smooth.
  4. Fill egg whites with yolk mixture using a teaspoon. Sprinkle on Tony’s More Spice Seasoning to taste to garnish the top of each egg.
  5. Cut each slice of bacon into four equal pieces. Top eggs with cooked bacon right before serving in order to maintain crispiness.
  6. Serve right away or store eggs in refrigerator, covered with plastic wrap, for up to 3 days (keep bacon separate when storing in refrigerator).


  1. For a better presentation, make a disposable piping bag. Place yolk mixture in a resealable sandwich bag. Twist the top of the bag to force the mixture to the bottom corner of the bag. Using scissors, cut a 1/2-inch off the tip. Gently squeeze the mixture into each of the egg whites.
  2. Jumbo eggs are recommended, but if using smaller eggs, slightly reduce the amounts of the other ingredients.

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