Cajun Shrimp Deviled Eggs are everything I love in a party bite: creamy, a little spicy, totally no-bake, and just fancy enough to feel special without making you crazy in the kitchen.
Full Recipe Introduction
This Cajun Shrimp Deviled Eggs Recipe takes the classic Southern deviled egg you probably grew up with and dresses it up with juicy Cajun shrimp, smoky seasoning, and a little kick of heat. It’s still the same creamy egg filling you love, but now it’s a true seafood deviled egg appetizer that disappears fast at any gathering.
I’m 50 now, and I’ve made a lot of deviled eggs over the years—church potlucks, Easter brunch, tailgates, Christmas Eve spreads, you name it. A few years ago, my son asked, “Mom, can you make deviled eggs that feel like New Orleans?” and this is what came out of that little challenge. Think: zesty Cajun shrimp, creamy mayonnaise filling, a touch of mustard, and that classic paprika garnish… all in one bite-size appetizer.
This recipe works year-round:
- As a holiday appetizer recipe (Hello, Thanksgiving table)
- A picnic egg recipe that packs well in a cooler
- Potluck deviled eggs that get you asked, “Who made these?”
- Cajun party snacks for game day or shrimp appetizer platters
They’re naturally low-carb, protein-rich, and you don’t need to turn on the oven. Just hard boiled eggs, a quick skillet of shrimp, and your favorite Cajun seasoning. Simple, a little sassy, and totally company-worthy.
Why You’ll Love This Recipe
- Big flavor, small effort – You get that bold Cajun shrimp flavor with basic pantry seasoning and a quick sauté.
- No-bake, stove-top only – Perfect for hot days or crowded holiday oven space.
- Great make-ahead appetizer – You can prep the eggs and shrimp ahead, then assemble right before serving.
- Crowd-pleasing heat – These spicy deviled eggs have a gentle kick that you can easily adjust up or down.
- Protein-packed party food – Great for guests who are low-carb, keto, or just avoiding too many crackers and chips.
- Fancy-looking, easy-to-make – The little shrimp on top looks restaurant-level, but it’s very home-cook friendly.
- Flexible flavor – Swap seasonings, adjust the mustard egg filling, or use Greek yogurt to lighten the mayonnaise filling.
- Perfect for any occasion – Holiday platters, baby showers, tailgates, cookouts, and casual family dinners.
Ingredients
Here’s everything you need for your Cajun Shrimp Deviled Eggs Recipe. This makes about 24 stuffed eggs (24 halves from 12 hard boiled eggs).
For the eggs and shrimp
- 12 large eggs
- Use eggs that are at least 5–7 days old; very fresh eggs are harder to peel.
- 12 oz small shrimp, peeled and deveined, tails removed (about 51/60 size)
- Fresh or thawed frozen both work; pat very dry so they sear, not steam.
- 1 tablespoon olive oil or unsalted butter
- 2–3 teaspoons Cajun seasoning, divided
- Choose a blend you like (Tony Chachere’s, Slap Ya Mama, or your favorite store brand).
- Pinch kosher salt, if needed (some Cajun blends are quite salty)
For the creamy egg filling
- Cooked yolks from the 12 hard boiled eggs
- 1/2 cup mayonnaise
- Use full-fat for the creamiest texture; Duke’s or Hellmann’s are great.
- 2 teaspoons Dijon mustard
- 1 teaspoon yellow mustard (for that classic deviled egg flavor)
- 1 tablespoon fresh lemon juice
- 1 teaspoon hot sauce (like Louisiana, Crystal, or Tabasco), plus more to taste
- 1 small garlic clove, very finely minced, or 1/4 teaspoon garlic powder
- 1 small celery rib, very finely diced (about 2 tablespoons)
- 2 tablespoons thinly sliced green onion (green parts only)
- 1 teaspoon Cajun seasoning (from the divided amount above)
- Freshly ground black pepper, to taste
- Salt, to taste (taste after adding Cajun seasoning and hot sauce)
For garnish
- Reserved cooked shrimp (about 24 small pieces)
- Smoked or sweet paprika for that classic paprika garnish
- Extra Cajun seasoning, lightly sprinkled (optional)
- 1–2 tablespoons finely chopped fresh parsley or chives
You can easily adjust the richness. If you like a slightly lighter deviled egg, replace 2–3 tablespoons of the mayo with plain Greek yogurt. Just make sure to use whole milk Greek yogurt so the filling stays thick and creamy, not watery.
Directions
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Hard boil the eggs
Place the eggs in a single layer in a medium saucepan. Cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then cover, turn off the heat, and let the eggs sit for 12 minutes. This gives you firm but creamy yolks—perfect for deviled eggs. -
Cool and peel
Use a slotted spoon to move the eggs into a bowl of ice water. Let them cool at least 10–15 minutes. Gently crack each egg all over and peel under cool running water. If you struggle with peeling, roll the egg on the counter to loosen the shell first. -
Halve the eggs and remove yolks
Pat the peeled eggs dry. Slice each egg in half lengthwise with a sharp knife, wiping the knife as needed. Carefully pop out the yolks into a medium bowl and place the egg white halves on a platter or deviled egg tray. -
Cook the Cajun shrimp
Heat the olive oil or butter in a large skillet over medium-high heat. Toss the shrimp with 1–2 teaspoons Cajun seasoning. Add shrimp to the hot pan in a single layer and cook 1–2 minutes per side, just until pink and opaque. Don’t walk away—shrimp overcook fast and turn rubbery. -
Cool and chop the shrimp
Transfer cooked shrimp to a plate and let cool for 5–10 minutes. Set aside about 24 of the prettiest small shrimp (or halves) for garnish. Finely chop the remaining shrimp and set aside for the filling. -
Mash the yolks
Use a fork to mash the egg yolks until they look like fine crumbs. The smoother you mash them now, the creamier your filling will be later. -
Mix the creamy egg filling
To the yolks, add mayonnaise, Dijon mustard, yellow mustard, lemon juice, hot sauce, garlic, celery, green onion, and 1 teaspoon Cajun seasoning. Stir until smooth and creamy. If it seems too thick, add a tiny splash of lemon juice or a spoonful of mayo; if it feels too thin, mash in an extra hard boiled yolk if you have one or chill it for a few minutes. -
Fold in the chopped shrimp
Gently fold the chopped shrimp into the egg mixture. Taste and add black pepper, more Cajun seasoning, or a touch of salt if needed. Remember, the flavors will intensify a bit as the filling chills. -
Fill the egg whites
Spoon the filling into each egg white half, mounding it slightly. For a neater look, transfer the filling to a zip-top bag, snip one corner, and pipe it in. You don’t need a fancy piping tip unless you feel like playing. -
Garnish like a pro
Top each deviled egg with one of the reserved shrimp. Sprinkle lightly with paprika and, if you like, a whisper of extra Cajun seasoning. Finish with chopped parsley or chives for a pop of color. -
Chill and serve
Cover loosely and chill at least 30 minutes before serving, and up to 4 hours. This helps the flavors blend and keeps the shrimp appetizer nice and cold and fresh tasting.
Servings & Timing
- Yield: About 24 Cajun shrimp deviled eggs (24 halves)
- Prep Time: 25–30 minutes (includes peeling and chopping)
- Cook Time: 12 minutes for eggs, 5 minutes for shrimp
- Chill Time: 30 minutes (recommended)
- Total Time: About 1 hour, including chilling
If you’ve hard boiled eggs ahead of time, the hands-on part feels even faster—this can easily be a 30-minute party recipe.
Variations
You know what? Once you nail the basic Cajun Shrimp Deviled Eggs Recipe, you can play with it a hundred ways. Here are a few ideas:
- Extra-spicy version – Add more hot sauce, a pinch of cayenne, or use a “hot” Cajun seasoning blend for fiery spicy deviled eggs.
- Smoky bacon & shrimp – Stir crisp crumbled bacon into the filling and top each egg with a shrimp and a small bacon piece.
- Lighter, tangier filling – Swap half the mayonnaise for plain Greek yogurt and add an extra splash of lemon juice.
- Old Bay twist – Use Old Bay seasoning instead of Cajun seasoning for a more classic seafood deviled egg flavor.
- No-shrimp Cajun deviled eggs – Skip the shrimp and keep everything else the same for a simple Cajun appetizer that’s budget-friendly.
- Herb-lover’s version – Add extra fresh herbs like dill, parsley, and chives for a brighter, garden-fresh twist.
Storage & Reheating
- Fridge storage – Store the deviled eggs in a single layer in an airtight container in the refrigerator for up to 2 days. If you can, use a container with a deviled egg tray insert so they don’t slide around.
- Make-ahead tips – Hard boil and peel the eggs up to 3 days ahead. Cook and chop the shrimp up to 24 hours ahead. Mix the filling and store it separately, then fill the eggs a few hours before serving.
- Freezer? – Don’t freeze deviled eggs. The egg whites get rubbery and the creamy egg filling can separate.
- Reheating – These are a cold appetizer, so no reheating needed. Just keep them chilled until serving and don’t leave them at room temperature longer than 2 hours (1 hour if it’s a hot outdoor picnic).
Notes
- Egg peeling secrets – Older eggs peel better. After cooking, the ice bath is not just for fun; it stops the cooking and helps the membrane release from the shell. Gently crack the eggs all over and peel under running water for less frustration.
- Seasoning balance – Different Cajun seasoning brands vary a lot in salt and heat. Start with less, taste, and add more slowly. It’s easier to add heat than to fix an over-salted filling.
- Texture matters – If your filling feels grainy, keep mashing the yolks or run them through a fine mesh strainer before mixing. It’s an extra step, but it makes the filling silky.
- Shrimp size – Smaller shrimp work best because you can tuck them neatly on top. If you only have large shrimp, just chop them for the filling and cut each cooked shrimp into smaller pieces for garnish.
- Platter trick – If you don’t have a deviled egg tray, line a platter with a few large lettuce leaves or a sheet of parchment. It helps keep the eggs from sliding around on the way to the table or potluck.
FAQs
1. Can I use frozen cooked shrimp for this recipe?
Yes, you can use frozen cooked shrimp—thaw them completely, pat very dry, and toss with a bit of Cajun seasoning and lemon juice before chopping and using. You’ll lose a little seared flavor, but it’s still delicious and very convenient.
2. How far ahead can I make Cajun shrimp deviled eggs?
For the best texture and food safety, assemble them the same day you’re serving. You can prep the eggs and filling up to 24 hours ahead and then pipe the filling and garnish with shrimp a few hours before guests arrive.
3. How spicy are these deviled eggs?
As written, they’re mildly spicy—more of a warm, smoky kick than a “mouth on fire” situation. If you have very spice-sensitive guests, use a mild Cajun seasoning and go easy on the hot sauce.
4. Can I make these without mayonnaise?
You can replace the mayo with Greek yogurt or mashed avocado, but the texture and flavor will be different. If you’re mayo-shy, try using half mayo and half Greek yogurt first; that usually wins people over.
5. My filling turned runny—what happened and how do I fix it?
Too much liquid (extra lemon juice, hot sauce, or very thin yogurt) can thin the filling. Stir in an extra mashed yolk if you have one, or a spoonful of plain cream cheese, and chill the filling for 15–20 minutes to help it firm up.
6. Are these safe to bring to a picnic or potluck?
Yes, as long as you keep them cold. Transport them in a cooler with ice packs and try not to leave them out at room temperature for more than 2 hours, or 1 hour if it’s really hot outside.
7. Can I double or triple this recipe for a big party?
Absolutely. This is a fantastic potluck deviled eggs recipe. Just use a very large bowl for the filling, taste as you go, and add seasoning in stages so you don’t overdo it.
8. What’s the best Cajun seasoning for this recipe?
Use whatever you love. I’ve had great results with Tony Chachere’s Original, Slap Ya Mama, and homemade Cajun seasoning blends. Just remember that some are saltier or hotter than others, so season thoughtfully.
Conclusion
This Cajun Shrimp Deviled Eggs Recipe takes classic Southern deviled eggs and turns them into a bold, creamy, seafood deviled egg appetizer that feels special enough for holidays but easy enough for a random Saturday cookout. You get tender hard boiled eggs, a rich and tangy mustard egg filling, juicy Cajun shrimp, and that pretty paprika garnish—all in one irresistible bite.
Give these a try for your next party platter, picnic, or holiday appetizer recipe. When you make them, come back and share how they went, and if you’re hooked on deviled eggs now, try experimenting with your own twists or compare them with your favorite “plain” Southern deviled eggs version.
Cajun Shrimp Deviled Eggs
Ingredients
- 12 large eggs 5–7 days old if possible, for easier peeling
- 12 oz small shrimp peeled and deveined, tails removed (about 51/60 size), fresh or thawed frozen and patted dry
- 1 tablespoon olive oil or unsalted butter
- 2-3 teaspoons Cajun seasoning divided; use a brand you like such as Tony Chachere’s or Slap Ya Mama
- pinch kosher salt if needed; some Cajun blends are quite salty
- 1/2 cup mayonnaise full-fat for best texture; Duke’s or Hellmann’s work well
- 2 teaspoons Dijon mustard
- 1 teaspoon yellow mustard for classic deviled egg flavor
- 1 tablespoon fresh lemon juice
- 1 teaspoon hot sauce such as Louisiana, Crystal, or Tabasco, plus more to taste
- 1 small garlic clove very finely minced, or substitute 1/4 teaspoon garlic powder
- 1 small celery rib very finely diced (about 2 tablespoons)
- 2 tablespoons green onion thinly sliced, green parts only
- 1 teaspoon Cajun seasoning for the filling (from the divided amount above)
- freshly ground black pepper to taste
- salt to taste, after adding Cajun seasoning and hot sauce
- 24 small cooked shrimp reserved from the cooked shrimp, for garnish
- smoked or sweet paprika for garnish
- extra Cajun seasoning optional, for light sprinkling on top
- 1-2 tablespoons fresh parsley or chives finely chopped, for garnish
Instructions
- Place the eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then cover, turn off the heat, and let the eggs sit for 12 minutes for firm but creamy yolks.12 large eggs
- Transfer the cooked eggs to a bowl of ice water and let cool for 10–15 minutes. Gently crack each egg all over and peel under cool running water, rolling on the counter first if needed to loosen the shell.12 large eggs
- Pat the peeled eggs dry. Slice each egg in half lengthwise with a sharp knife, wiping the knife as needed. Carefully pop the yolks into a medium bowl and arrange the egg white halves on a platter or deviled egg tray.12 large eggs
- Heat the olive oil or butter in a large skillet over medium-high heat. Toss the shrimp with 1–2 teaspoons of the Cajun seasoning. Add shrimp to the hot pan in a single layer and cook 1–2 minutes per side, just until pink and opaque. Do not overcook.12 oz small shrimp, 1 tablespoon olive oil or unsalted butter, 2-3 teaspoons Cajun seasoning
- Transfer the cooked shrimp to a plate to cool for 5–10 minutes. Set aside about 24 of the smallest or prettiest shrimp (or cut pieces) for garnish. Finely chop the remaining shrimp for the filling.12 oz small shrimp, 24 small cooked shrimp
- Use a fork to mash the cooked egg yolks in the bowl until they resemble fine crumbs. The smoother they are now, the creamier your filling will be.12 large eggs
- To the mashed yolks, add the mayonnaise, Dijon mustard, yellow mustard, lemon juice, hot sauce, garlic (or garlic powder), diced celery, sliced green onion, and 1 teaspoon Cajun seasoning. Stir until smooth and creamy. If too thick, add a little more mayo or a splash of lemon juice; if too thin, chill briefly or mash in an extra yolk if available.1/2 cup mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon yellow mustard, 1 tablespoon fresh lemon juice, 1 teaspoon hot sauce, 1 small garlic clove, 1 small celery rib, 2 tablespoons green onion, 1 teaspoon Cajun seasoning
- Gently fold the finely chopped shrimp into the egg mixture. Taste and add black pepper and a pinch of salt if needed, plus more Cajun seasoning or hot sauce to adjust heat and saltiness.12 oz small shrimp, 1 teaspoon hot sauce, 1 teaspoon Cajun seasoning, freshly ground black pepper, salt
- Spoon or pipe the shrimp-egg filling into each egg white half, mounding it slightly. For a neater look, transfer the filling to a zip-top bag, snip a corner, and pipe it into the whites.12 large eggs
- Top each deviled egg with one of the reserved shrimp. Lightly sprinkle with smoked or sweet paprika and, if desired, a small pinch of extra Cajun seasoning. Finish with chopped parsley or chives for color.24 small cooked shrimp, smoked or sweet paprika, extra Cajun seasoning, 1-2 tablespoons fresh parsley or chives
- Cover the deviled eggs loosely and chill for at least 30 minutes and up to 4 hours before serving to let the flavors meld and keep them nicely chilled.
