Add the eggs to a small pot of cold water over a high heat and set a timer for 10 minutes. Once the ten minutes are over, transfer the eggs to cold water and allow to cool for a couple of minutes.
Peel the eggs, cut in half lengthwise and scoop the yolk into a bowl.
Mix the yolks with the mayo, mustard, cajun seasoning and cayenne pepper.
Add a slice of Andouille to the hollow of every egg and fill the rest of the hollow with the yolk mixture using a piping bag.
Top each devilled egg with a little heap of sauerkraut and garnish with a sprinkle of paprika.