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Cajun Devilled Eggs
Cajun Devilled Eggs

Cajun Devilled Eggs

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Cook Minutes 10 Min
Prep : 10 Min
Hot pepper sauce and Cajun seasoning put the heat in these party-perfect devilled eggs. Sprinkle with chopped fresh thyme for a photo-perfect finish.
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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
8 hard-cooked eggs, cut lengthwise in half
1/4 cup Miracle Whip made with Olive Oil Spread*
60 g (1/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1 Tbsp. Heinz Sweet Relish
1/2 tsp. hot pepper sauce
1/4 tsp. Cajun seasoning
1/4 tsp. chopped fresh thyme
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Step 1
Beat egg yolks and next 5 ingredients in small bowl with mixer until blended.
Step 2
Fill whites with yolk mixture; sprinkle with thyme.
Kraft Kitchen Tips!
How to Easily Fill Egg White Halves
Spoon egg yolk mixture into small resealable plastic bag. Cut small corner from one bottom of bag; use to pipe filling into egg white halves.
How to Hard Cook Eggs
Place eggs in single layer in saucepan; add enough water to completely cover eggs by at least 1 inch. Bring water boil; cover. Remove saucepan from heat; let stand 15 min. Drain eggs; immediately place in bowl of ice water. Let stand until completely cooled, changing water if necessary. Perfectly hard-cooked eggs will have a firm yellow centre with no greenish tinge. Hard-cooked eggs in their shells can be refrigerated for up to 1 week.
Calories From Fat
% Daily Value
Fat 4.5 g
Saturated fat 1.5 g
8 %
Cholesterol 110 mg
Sodium 100 mg
4 %
Carbohydrate 1 g
Fibre 0 g
Sugars 1 g
Protein 3 g
Vitamin A
6 %
Vitamin C
0 %
2 %
2 %
16 servings, 1 devilled egg (34 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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