Cajun Shrimp Deviled Eggs
These Cajun Shrimp Deviled Eggs put a bold, spicy twist on the classic deviled egg. Creamy, Cajun‑seasoned yolk filling is topped with juicy shrimp for an easy, crowd‑pleasing appetizer.
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.
Notes
Deviled eggs are best served chilled and eaten within 24 hours for the best texture. You can hard boil and peel the eggs up to 3 days ahead, make the filling and cook the shrimp up to 1 day ahead, and assemble shortly before serving. Fully assembled deviled eggs keep covered in the refrigerator for up to 2 days. Do not freeze, as the egg whites become rubbery and the filling can separate. Adjust the amount of cajun seasoning based on how salty and spicy your blend is. For presentation, nestle the eggs on lettuce leaves on a platter so they don’t slide around.
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