Cajun Shrimp Deviled Eggs Recipe

Introduction

Cajun Shrimp Deviled Eggs offer a spicy twist on a classic appetizer, combining creamy, flavorful filling with tender, seasoned shrimp on top. Perfect for parties or special gatherings, these deviled eggs bring bold Southern flavors in every bite.

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

1. Step 1: Place the eggs in a single layer in a pot and cover with cold water about 1 inch above them. Bring to a boil over medium-high heat, then cover, turn off the heat, and let sit for 10–12 minutes. Transfer the eggs to an ice bath and chill for at least 10 minutes.
2. Step 2: Gently crack and peel the eggs using running water if needed. Slice each egg in half lengthwise and pop the yolks into a mixing bowl. Arrange the egg whites cut-side up on a platter.
3. Step 3: Mash the yolks with a fork until fine and crumbly. Add 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 extra mayo or a splash of warm water if needed. Season with salt, black pepper, and more Cajun seasoning to taste.
4. Step 4: Pat the shrimp dry. Toss with 1 teaspoon Cajun seasoning and a pinch of salt if needed. Heat olive oil or butter in a skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. In the last 30 seconds, add minced garlic and lemon juice, stirring to coat. Remove from heat and cool slightly.
5. Step 5: Spoon or pipe the yolk mixture evenly into the egg white halves, mounding slightly for a generous look.
6. Step 6: Top each deviled egg with one or two shrimp depending on size. Sprinkle with paprika and, if desired, garnish with sliced green onions or chives and chopped parsley or cilantro. Dust lightly with additional Cajun seasoning for extra color and heat.
7. Step 7: Cover loosely with plastic wrap and refrigerate for at least 30 minutes before serving to let flavors meld and filling firm up slightly.

Tips & Variations

• Use yellow mustard instead of Dijon for a more traditional deviled egg flavor.
• If you prefer milder heat, reduce the Cajun seasoning or substitute with smoked paprika.
• For extra creaminess, add a little cream cheese to the yolk mixture.
• Substitute shrimp with cooked crab meat or cooked and crumbled bacon for different protein twists.
• Chilling the deviled eggs overnight enhances the flavor even more.

Storage

Store the deviled eggs in an airtight container in the refrigerator for up to 2 days. For best texture, keep the shrimp separate and add just before serving if storing longer. Reheat the shrimp briefly in a skillet or serve cold, as preferred. Do not freeze.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the deviled eggs in advance?

Yes, you can prepare the yolk filling and hard boil the eggs a day ahead. Add the shrimp and garnishes just before serving for best texture and flavor.

What if I don’t have Cajun seasoning?

You can make your own blend using paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and black pepper. Adjust the quantities to taste for a similar spicy, smoky flavor.

Cajun Shrimp Deviled Eggs Recipe

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4.6 from 144 reviews

These Cajun Shrimp Deviled Eggs are a flavorful twist on the classic appetizer, combining creamy, spiced egg yolk filling with juicy, seasoned shrimp. Perfect for parties or gatherings, this recipe balances smoky, tangy, and spicy notes with a delightful Cajun flair.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: 24 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Southern American, Cajun

Ingredients

Scale 1x2x3x

Eggs and Filling

• 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 to 1 1/2 teaspoons Cajun seasoning (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)

Shrimp Topping

• 8 ounces small shrimp (peeled and deveined, 51–60 count preferred; up to 10 ounces)
• 1 tablespoon olive oil or butter
• 1 teaspoon Cajun seasoning (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

1. Hard boil the eggs: 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 the pot, turn off the heat, and let sit for 10 to 12 minutes.
2. Chill the eggs: Transfer the eggs to an ice bath and chill for at least 10 minutes to stop the cooking process and make peeling easier.
3. Peel and halve the eggs: 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 serving platter.
4. Make the creamy Cajun filling: Mash the yolks with a fork until fine and crumbly. Add mayonnaise, Dijon mustard, sour cream or Greek yogurt, Cajun seasoning (1 to 1 1/2 teaspoons), garlic powder, and onion powder. Mix until smooth and creamy, adding extra mayo or a splash of warm water if needed for texture. Season to taste with salt, black pepper, and additional Cajun seasoning if desired.
5. Cook the Cajun shrimp: Pat the shrimp dry with paper towels. Toss with 1 teaspoon Cajun seasoning and a pinch of salt if your seasoning is not salty enough. Heat olive oil or butter in a skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until pink and opaque. In the last 30 seconds, add minced garlic and lemon juice, stirring to coat. Remove from heat and let cool slightly.
6. Fill the egg whites: Spoon or pipe the yolk mixture evenly into the egg white halves, mounding it slightly for a generous appearance.
7. Top with shrimp and garnish: Place one or two shrimp on top of each deviled egg depending on size. Sprinkle with smoked or sweet paprika and, if desired, garnish with sliced green onion or chives and chopped fresh parsley or cilantro. Optionally, dust with extra Cajun seasoning for color and heat.
8. Chill before serving: Cover the tray loosely with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld and the filling to firm up slightly.

Notes

• Use fresh Cajun seasoning or adjust the amount to your heat preference.
• For easier peeling, use older eggs or follow the ice bath chilling step thoroughly.
• You can substitute Greek yogurt for sour cream to add a tangy flavor and lighten the filling.
• The shrimp can be cooked just ahead of time and gently reheated or served at room temperature when assembling.
• For a milder option, reduce the Cajun seasoning or omit the optional extra toppings.

Keywords: deviled eggs, cajun shrimp, appetizer, party food, seafood deviled eggs, spicy deviled eggs