Cajun Shrimp Deviled Eggs

Cajun Shrimp Deviled Eggs give a classic appetizer a delicious spicy kick. Tender blackened shrimp seasoned with Cajun spices are nestled atop creamy egg yolks blended with mayo, mustard, and a hint of hot sauce.

Course Appetizer

Cuisine Cajun

Diet Gluten Free

Prep Time 10

Cook Time 15

Total Time 25

Servings deviled eggs

Calories 72kcal

Author Colleen Milne

Ingredients

Eggs

6 large eggs
2 tablespoon mayonnaise
1 teaspoon yellow mustard
1 teaspoon hot sauce
1 teaspoon lemon juice
salt to taste *

Shrimp

12 medium raw shrimp peeled, deveined, tail removed
2 tablespoon butter
2 teaspoon Cajun seasoning

Garnish

lemon wedges and green onions for garnish and flavor

Instructions

Bring a pot of water to a boil. Using a slotted spoon, gently lower the eggs into the boiling water. Set a timer for 10 to 12 minutes. Immediately drain the hot water and run cold water over the eggs until the water runs cold. Leave the eggs immersed in the cold water until ready to use them.
Peel the eggs. To remove the shell, tap the egg all over on a hard surface to crack it. Then roll the egg between your palms. The shell will easily slip off. Give the shelled eggs a rinse under cold water to remove any shell fragments that remain. Pat the rinsed eggs dry with paper towel.
Slice each egg in half lengthwise. Scoop out the egg yolks with a spoon, being careful not to break the egg white. Put the yolks into a small mixing bowl.
Mash the yolks with a fork. Whisk in the mayonnaise, mustard, hot sauce, & lemon juice until smooth and creamy. Taste and add salt if needed.
In a small bowl, gently stir the Cajun seasoning with the shrimp to coat them.
In a skillet over medium high heat, melt the butter and cook the seasoned shrimp in a single layer for 2 minutes. Flip and cook for 2 more minutes. Transfer the shrimp to a plate.
Use a small spoon to scoop the egg yolk mixture into the egg white hollows. Garnish each deviled egg with a pinch of additional Cajun seasoning and sliced green onion.
Top each deviled egg with a Cajun shrimp. Lay the shrimp on their sides rather than standing them up.

Notes

Eggs: Use a timer when cooking the eggs to avoid under or over cooking them. You can cook hard-boiled eggs in an instant pot or in an air fryer. However, I have not tried it.

Slicing: When slicing the eggs in half, use a sharp knife. For clean cuts it's helpful to clean the knife after each slice. Try to slice the eggs into equal sized halves.

Filling: Use a measuring teaspoon to fill the eggs equally. You can also pipe the filling into the egg white hollows, using a zip lock bag. But there's really no point since there will be a shrimp on top!

Seasoning: I make my own Cajun seasoning, and it's easy! If you use a store-bought seasoning blend, check for salt. Many of them have a lot, so you will probably not need any added salt.

Spice: If you prefer a milder spice level, use less Cajun seasoning. Add more if you like a spicy deviled egg.

Cooking shrimp: Shrimp cook very quickly, and you don't want to overcook them or they will be rubbery. Shrimp are cooked when they are opaque and curled into a tighter C shape.

Storage: Store leftover deviled eggs in an airtight container in the fridge for up to two days.

Nutrition