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Eggs Are Better Deviled: A Delicious Recipe For Cajun Bacon Deviled Eggs

The Best Deviled Eggs Around

Spring time comes around, the flowers begin to bloom, allergies kick in, Easter and Mother’s Day seem like they’re a week apart and then both are quickly long gone! The last 2 years of these holidays haven’t felt quite the same as they once did since we can’t celebrate and gather like we’re used to. This doesn’t mean that we can’t keep the same delicious traditions to comfort us and give us all the feels. For Easter this year I decided to put a spin on a classic appetizer dish: The Deviled Egg. People loved them so much that now I’m sharing the recipe with you!

Ready to kick it up a little bit? Let’s dive right in!

Cajun Bacon Deviled Eggs

A spiced up version of the classic we all know and love
5 from 1 vote
Print Rate
Course: Appetizer
Cuisine: American
Keyword: Bacon Deviled Eggs
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 1 people
Calories: 340kcal
Cost: $12



  • 10 whole Eggs
  • 2-3 spears Pickle
  • 1 stalk Celery
  • 3 sticks Green onion
  • 1 tbsp. Mayonnaise
  • 1.5 tbsp. Mustard *whichever kind you prefer
  • Spices: Old bay, garlic powder, ground cayenne pepper, cajun spice, salt, black pepper


  • Bring water to a boil in medium sized an. Add eggs to boiling water and boil for 10-12 minutes.
  • While eggs are boiling, chop your celery, green onion and pickles as fine as possible.
  • Remove the eggs from the stove and rinse the eggs in cold water until they’re chilled (It makes them easier to crack and makes them not stick to the shells.)
  • Peel all eggs and cut them each lengthwise.
  • Remove yolks from egg and rinse empty egg whites.
  • Mix in your mustard, mayo, chopped celery, green onion, pickle, and spices (about 1 tsp. of each, but go easy on the cayenne if you can't handle spice)
  • When your mix is ready to go add it to a piping bag OR a sandwich ziplock (cutting a corner and using it to squeeze into your egg whites)
  • Set your filled eggs in the fridge to cool
  • Cook 4-6 slices of bacon until crispy and pat dry of grease
  • Chop bacon finely and sprinkle over eggs.
  • Add a little extra old bay seasoning, cayenne or hot sauce on top and voila!


Serving: 1serving | Calories: 340kcal | Carbohydrates: 2.6g | Protein: 16g | Fat: 29g | Saturated Fat: 6.5g | Polyunsaturated Fat: 12.5g | Monounsaturated Fat: 8.5g | Trans Fat: 0.1g | Cholesterol: 475mg | Sodium: 345mg | Potassium: 209mg | Fiber: 0.7g | Sugar: 0.7g | Calcium: 85mg | Iron: 2.5mg
Tried your hand at this recipe? We’re eager to see!Mention @manopauseman or tag #manopauseman!
deviled eggs

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About The Author
Sheridan Street
Sheridan Street
Street + Spice, LLC. is a Catering, Personal Chef Service and Meal-Prep small business that started with a girl who loved food and had a blog. Sheridan now travels the US cooking for clients of all kinds, sharing her love through great food and drink. She has cooked for a sprinkling of a-list celebrities and athletes and is just getting started. While her nickname is "tiny hands," don't be surprised when your love for her cooking and recipes grows BIG.
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