Cajun Shrimp Deviled Eggs

Why we love deviled eggs with Cajun shrimp

• Delicious: Deviled eggs are always tasty, but let's face it, they can be a bit bland and boring. These Cajun deviled eggs are full of flavor and a little spice to jazz up this classic appetizer.
• Easy: It's as easy as boiling eggs, and a quick pan sear for the Cajun seasoned shrimp. And you can do both of those, as well as mix up the deviled egg filling, ahead of time.

Ingredient Notes

Eggs

• Eggs: The amount of filling in the recipe is enough for 12 deviled eggs (six whole large eggs).
• Mayonnaise: Real mayonnaise is always my preference, and full fat mayonnaise works best for deviled eggs.
• Mustard: I'm using yellow mustard, but you can use Dijon mustard, brown mustard, spicy mustard, or whatever you have on hand. (If you can find Creole mustard, grab it!)
• Hot sauce: For this Cajun deviled eggs recipe, a vinegar-based hot sauce, like Frank's, are a great choice.
• Lemon: You'll need a teaspoon of juice for the filling, and the rest of the lemon for wedges to serve with the deviled eggs.
• Green onion: Green onion slices add both flavor and garnish.
• Salt: I have included salt in the ingredients, but be sure to taste the filling to see if it's needed.

Shrimp

• Shrimp: Medium shrimp are just the right size, when cooked, for topping the eggs. You can use fresh or defrosted and frozen raw shrimp. To save work, buy shrimp that are already peeled and deveined, with the tails removed.
• Cajun seasoning blend: It's very easy to make your own Cajun spice mix. However, you can use any Cajun or Creole spice from the grocery store.
• Butter: I like the extra richness that butter imparts for pan searing the shrimp. You can use olive oil if you prefer.

How to make Cajun shrimp deviled eggs

Full instructions and ingredient quantities are in the printable recipe card at the bottom of this post.

1. Prepare the eggs

• First, cook the eggs. There are two ways to cook perfect hard boiled eggs. Both methods require the eggs to be at room temperature to start. (Otherwise you may need to add cooking time.)
• My preferred method is simply to boil them. I bring a pot of water to a boil, and then, 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.
• The other method is to place eggs in a single layer in a large pot and fill with enough water to cover the eggs. Cover and bring to a boil. Remove from the heat and allow them to stand for 15 minutes in the hot water. Run cold water over the eggs and add ice to stop the cooking process with an ice bath.
• Next, 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. I always give the shelled eggs a rinse under cold water to remove any shell fragments that remain. Pat the rinsed eggs dry with paper towel.

2. Make the filling

• Slice each egg in half lengthwise. Scoop out the egg yolks with a spoon, being careful not to break the egg whites. 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.

3. Cook the shrimp

• In a small bowl, gently stir the Cajun seasoning with the shrimp to coat them.

• In a skillet, 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 hollows of the egg white halves.
• 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, because they will fall over.

Serving suggestions

Cajun shrimp deviled eggs are a delicious pre dinner appetizer on their own, or even as lunch or a light dinner along with a salad. I always love to include them as part of a variety of finger foods for a party. Some other appetizers could include stuffed mini peppers, goat cheese balls, bacon wrapped dates, or stuffed mushrooms. Or try some other appetizers with a Cajun twist, like buffalo chicken thighs, or buffalo cauliflower bites.