Cajun Shrimp Deviled Eggs Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Fill the egg whites: Spoon or pipe the yolk mixture evenly into the egg white halves, mounding it slightly for a generous appearance.
- 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.
- 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
Find it online: https://lucabites.com/cajun-shrimp-deviled-eggs-recipe/
