Cajun Shrimp Deviled Eggs
These Cajun Shrimp Deviled Eggs take classic Southern deviled eggs and dress them up with juicy Cajun-spiced shrimp, a creamy mustard filling, and a touch of heat. A no-bake, make-ahead appetizer that’s perfect for holidays, potlucks, picnics, and game day.
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.
Notes
Storage: Keep deviled eggs in a single layer in an airtight container in the refrigerator for up to 2 days; do not freeze. For make-ahead, hard boil and peel eggs up to 3 days in advance, and cook/chop shrimp up to 24 hours ahead. Mix the filling and store separately, then fill and garnish the eggs a few hours before serving. Seasoning tip: Cajun seasoning brands vary widely in salt and heat, so start with less and adjust to taste. For a lighter filling, replace 2–3 tablespoons of the mayonnaise with whole milk Greek yogurt. For extra spice, add more hot sauce or a pinch of cayenne. Transport for picnics or potlucks in a chilled cooler and avoid leaving at room temperature for more than 2 hours (1 hour in hot weather).
Nutrition
Calories: 90kcal
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