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Cajun Shrimp Deviled Eggs Recipe
If you love classic deviled eggs but wish they had a little more personality, this Cajun Shrimp Deviled Eggs Recipe is about to become your new party go-to—creamy, spicy, and topped with juicy shrimp for the ultimate bite-size appetizer.
A Southern Classic with a Spicy Seafood Twist
I grew up on traditional southern deviled eggs—simple, creamy, with a little paprika on top—and they showed up at every church picnic, baby shower, and holiday table. These cajun shrimp deviled eggs take that same comforting idea and dress it up a bit, with bold cajun shrimp, a touch of heat, and a rich, silky filling.
This version leans into seafood deviled eggs, pairing tender shrimp with a creamy egg filling that’s seasoned with cajun seasoning, mustard, and a little tangy mayonnaise. They’re still easy, still familiar, but just special enough to feel like a restaurant-style cajun appetizer you made at home.
I like to serve these for:
- Summer cookouts and BBQs
- Game day spreads
- Holiday appetizer trays
- Picnic baskets and potlucks
They work beautifully as shrimp appetizers, fancy cajun party snacks, or just a fun twist on your usual stuffed eggs recipe. And yes, they’re just as good standing at the fridge in your pajamas, sneaking “just one more” after everyone’s gone home. Ask me how I know.
Why You’ll Love This Recipe
- Big flavor, little effort – You’re building on simple hard boiled eggs, but the Cajun shrimp and spices make them taste like you fussed all afternoon.
- Perfect party finger food – These bite size appetizers disappear fast on any platter.
- No oven needed – Ideal for hot days, holiday chaos, or when you’re short on stove space.
- Customizable heat level – Make them mild, medium, or spicy enough to make Uncle Joe sweat just a little.
- Great make-ahead option – Prep the components ahead and assemble right before serving.
- Crowd-pleasing combination – Classic deviled eggs recipe meets juicy cajun shrimp—how can you go wrong?
- Protein-packed – Eggs and shrimp together make a satisfying, relatively light holiday appetizer recipe.
- Pretty on a platter – The paprika garnish, green herbs, and shrimp topping make these look like they came straight from a catered event.
Ingredients for Cajun Shrimp Deviled Eggs
Let’s break this down so it’s easy to follow. You don’t need anything fancy—most of these are pantry staples.
For the Deviled Eggs
- 12 large eggs, hard boiled and cooled
- Use older eggs if you can; they peel more easily than very fresh ones.
- 1/3 cup mayonnaise
- I like Hellmann’s/Best Foods or Duke’s for that rich mayonnaise filling.
- 1 ½ tablespoons Dijon mustard
- You can swap in yellow mustard for a more classic mustard egg filling flavor.
- 1 tablespoon sour cream or plain Greek yogurt
- Adds extra creaminess and a little tang; whole milk yogurt works best.
- 1–1 ½ teaspoons cajun seasoning, plus more to taste
- Look for a brand you like (Tony Chachere’s, Slap Ya Mama, or Zatarain’s). Check if it includes salt and adjust your seasoning accordingly.
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and black pepper, to taste
- Smoked or sweet paprika, for garnish
- Smoked paprika adds a nice hint of BBQ flavor; classic paprika keeps it more traditional.
For the Cajun Shrimp Topping
- 8–10 ounces small shrimp, peeled and deveined (51–60 count works great)
- If you use larger shrimp, just chop them into bite-sized pieces for topping.
- 1 tablespoon olive oil or butter
- 1 teaspoon cajun seasoning
- 1 teaspoon lemon juice (fresh if possible)
- 1 clove garlic, minced (or ¼ teaspoon garlic powder)
Optional Garnishes
- Thinly sliced green onion or chives
- A few sprigs of fresh parsley or cilantro, chopped
- Extra paprika garnish or cajun seasoning for color
These ingredients come together to make a rich, smooth filling with a little kick—exactly what you want in spicy deviled eggs with a Cajun twist.
Step-by-Step Directions
1. Hard Boil and Cool the Eggs
- Place the 12 eggs in a single layer in a pot and cover with cold water by about 1 inch.
- Bring the water just to a boil over medium-high heat, then cover the pot, turn off the heat, and let sit for 10–12 minutes.
- Transfer eggs to an ice bath (a big bowl of ice water) and let them chill for at least 10 minutes. This helps with peeling and keeps the yolks bright yellow.
Tip: If you have an Instant Pot, you can use the 5-5-5 method: 5 minutes high pressure, 5 minutes natural release, 5 minutes in an ice bath.
2. Peel and Halve the Eggs
- Gently crack each egg and peel under running water if needed to help loosen the shell.
- Slice each egg in half lengthwise with a sharp knife.
- Carefully pop out the yolks into a mixing bowl and arrange the whites cut-side up on a platter.
If any whites tear, don’t worry—use those as your “snack batch” or chop them into an egg salad later.
3. Make the Creamy Cajun Egg Filling
- Mash the egg yolks with a fork until they’re fine and crumbly.
- Add mayonnaise, Dijon mustard, sour cream or Greek yogurt, cajun seasoning, garlic powder, and onion powder.
- Mix until smooth and creamy—if the mixture seems too thick, add another teaspoon of mayo or a tiny splash of warm water.
- Taste and season with salt, black pepper, and a touch more cajun seasoning if you want more heat.
Texture tip: For an extra silky creamy egg filling, you can pulse the mixture in a small food processor or use a hand mixer.
4. Cook the Cajun Shrimp
- Pat the shrimp dry with paper towels so they sear instead of steam.
- Toss with 1 teaspoon cajun seasoning and a pinch of salt (if your seasoning isn’t already salty).
- Heat olive oil or butter in a skillet over medium-high heat.
- Add the shrimp in a single layer and cook for 1–2 minutes per side, just until pink and opaque.
- In the last 30 seconds, add the minced garlic and lemon juice, stirring to coat.
- Remove from heat immediately so the shrimp don’t overcook and get rubbery. Let cool slightly.
You want flavorful, juicy shrimp that are still tender—remember they’re just a garnish, not a full shrimp entrée.
5. Fill the Egg Whites
- Spoon or pipe the yolk mixture into the egg white halves. You can use a small spoon, a zip-top bag with the corner snipped, or a piping bag with a star tip for a fancier look.
- Fill each egg generously; a pretty generous swirl makes them look extra inviting on a platter.
6. Top with Shrimp and Garnish
- Place one or two shrimp on top of each deviled egg, depending on their size.
- Sprinkle with paprika garnish, plus sliced green onion, chives, or parsley.
- If you like a bit more kick, dust lightly with extra cajun seasoning.
7. Chill Before Serving
- Cover the tray loosely with plastic wrap and refrigerate for at least 30 minutes before serving.
This helps the flavors meld and the filling firm up slightly, so they’re easier to serve as neat, bite size appetizers.
Servings & Timing
- Yield: About 24 deviled eggs (24 halves)
- Prep Time: 20–25 minutes (including peeling the eggs)
- Cook Time: 15 minutes for eggs, 5 minutes for shrimp
- Chill Time: 30 minutes
- Total Time: Around 1 hour, mostly hands-off
This makes a great amount for a potluck deviled eggs tray or a small holiday appetizer recipe spread. For bigger parties, you can easily double the recipe.
Tasty Variations to Try
You know what? Once you nail the base of this Cajun Shrimp Deviled Eggs Recipe, you can play with it all sorts of ways:
- Extra Spicy Cajun Deviled Eggs – Add a dash of hot sauce or a pinch of cayenne pepper to the yolk mixture.
- Smoky Bacon Cajun Eggs – Top the eggs with crumbled crispy bacon along with the shrimp.
- No-Shrimp Cajun Deviled Eggs – Leave off the shrimp and focus on the spicy, smoky egg filling for a simpler cajun appetizer.
- Lighter Version – Swap half the mayonnaise for Greek yogurt and use smaller shrimp for a slightly lighter shrimp appetizer.
- Creole Mustard Twist – Use Creole mustard instead of Dijon for a punchier, more old-school southern flavor.
Storage & Make-Ahead Tips
These southern deviled eggs are great to prep in stages.
-
Make-Ahead:
- Hard boil and peel the eggs up to 3 days in advance; store them whole in an airtight container in the fridge.
- You can also cook the shrimp 1 day ahead and keep them chilled.
- Make the filling up to 1 day ahead. Store it in a sealed container; give it a good stir before piping.
-
Storing Assembled Eggs:
- Store fully assembled deviled eggs, covered, in the refrigerator for up to 2 days.
- For the best texture, I like them within 24 hours.
-
Freezing:
- Deviled eggs don’t freeze well—the whites get rubbery and the filling can separate. Keep these as a fresh picnic egg recipe or potluck deviled eggs only.
No reheating needed—these are meant to be served chilled or at cool room temperature.
Notes from My Kitchen to Yours
- Salt content: Cajun seasonings vary a lot in saltiness. Start with less, taste, and add as needed so your filling doesn’t wind up too salty.
- Pretty presentation: If you’re bringing these to a party, lay a few lettuce leaves or kale leaves on a platter and nestle the eggs on top. It keeps them from sliding and looks nicer than a bare plate.
- Egg color: If you ever get that gray ring around your yolks, that usually means the eggs cooked a bit too long or cooled too slowly. The ice bath trick helps keep them bright and sunny.
- Piping trick: If you’re using a zip-top bag for piping, stand it in a tall glass, fold the top over the rim, and spoon the filling in. Much less messy.
- Flavor balance: Shrimp bring a little sweetness, the filling brings richness, and the cajun seasoning brings warmth. Taste the filling with a tiny bit of shrimp on a spoon to see if you want more heat or acid (a squeeze of lemon works wonders).
FAQs About Cajun Shrimp Deviled Eggs
Can I use pre-cooked shrimp?
Yes, you can use pre-cooked shrimp; just toss them with a little olive oil, cajun seasoning, and lemon juice, then warm very briefly in a pan so the seasoning sticks.
How spicy are these deviled eggs?
As written, they’re mildly spicy—enough flavor to notice, but not so hot that kids or spice-shy guests will run away; adjust the cajun seasoning and any hot sauce to your taste.
Can I make these the night before a party?
Yes, you can assemble them the night before; just keep them covered in the fridge and garnish with a fresh sprinkle of paprika and herbs before serving.
What if I don’t have cajun seasoning?
You can mix your own with paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and pepper—it doesn’t have to be perfect, just balanced.
How do I keep deviled eggs from tipping over on the platter?
You can slice a tiny bit off the bottom of each egg white half to create a flat base, or nestle them into lettuce leaves so they stay put.
Can I use jumbo shrimp instead of small ones?
Yes, but chop them into bite-size pieces before topping each egg so they’re still easy to eat in one or two bites.
Are these gluten-free?
Most cajun seasoning blends are naturally gluten-free, but check the label to be sure; the rest of the ingredients are naturally gluten-free.
What else can I serve with these as a party spread?
They pair well with other cajun party snacks like sausage bites, cheese boards, or simple veggie trays with ranch or remoulade.
Final Thoughts & How to Enjoy Them
These Cajun Shrimp Deviled Eggs bring together everything I love about entertaining food: simple ingredients, big flavor, and a fun little twist on a classic. They’re the kind of shrimp appetizer that disappears before you can even set the tray down—creamy, zesty, and just a bit fancy without being fussy.
Give this Cajun Shrimp Deviled Eggs Recipe a try for your next potluck, game night, or holiday spread, and let me know how they go over. Leave a comment with your favorite variation, or look around my other deviled egg and southern deviled eggs ideas next time you’re planning a party menu.
Cajun Shrimp Deviled Eggs
Ingredients
- 12 large eggs hard boiled and cooled
- 1/3 cup mayonnaise
- 1 1/2 tablespoons Dijon mustard or yellow mustard for a more classic flavor
- 1 tablespoon sour cream or plain Greek yogurt whole milk yogurt preferred
- 1 teaspoon cajun seasoning up to 1 1/2 teaspoons, to taste; plus more for garnish
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- Smoked or sweet paprika for garnish
- 8 ounces small shrimp up to 10 ounces; peeled and deveined, 51–60 count preferred
- 1 tablespoon olive oil or butter
- 1 teaspoon cajun seasoning for shrimp; plus pinch of salt if needed
- 1 teaspoon lemon juice fresh if possible
- 1 clove garlic minced (or 1/4 teaspoon garlic powder)
- Green onion or chives thinly sliced, for garnish (optional)
- Fresh parsley or cilantro chopped, for garnish (optional)
Instructions
- Place 12 eggs in a single layer in a pot and cover with cold water by about 1 inch. Bring just to a boil over medium-high heat, then cover, turn off the heat, and let sit for 10–12 minutes. Transfer eggs to an ice bath and chill for at least 10 minutes.
- Gently crack each egg and peel, using running water if needed to loosen the shells. Slice each egg in half lengthwise and carefully pop the yolks into a mixing bowl. Arrange the egg whites cut-side up on a platter.
- Mash the yolks with a fork until fine and crumbly. Add the mayonnaise, Dijon mustard, sour cream or Greek yogurt, 1–1 1/2 teaspoons cajun seasoning, garlic powder, and onion powder. Mix until smooth and creamy, adding a little extra mayo or a splash of warm water if needed. Season to taste with salt, black pepper, and more cajun seasoning if desired.
- Pat the shrimp dry with paper towels. Toss with 1 teaspoon cajun seasoning and a pinch of salt if your seasoning is not very salty. Heat olive oil or butter in a skillet over medium-high heat. Add the shrimp in a single layer and cook 1–2 minutes per side, just until pink and opaque. In the last 30 seconds, add the minced garlic and lemon juice, stirring to coat. Remove from heat and let cool slightly.
- Spoon or pipe the yolk mixture into the egg white halves, dividing the filling evenly and mounding it slightly for a generous look.
- Place one or two shrimp on top of each deviled egg, depending on size. Sprinkle with paprika and, if using, sliced green onion or chives and chopped parsley or cilantro. Dust lightly with a bit more cajun seasoning for extra color and heat if desired.
- Cover the tray loosely with plastic wrap and refrigerate for at least 30 minutes before serving so the flavors meld and the filling firms up slightly.
