Cajun Shrimp Deviled Eggs

These Cajun Shrimp Deviled Eggs bring a bold, smoky, spicy twist to the classic appetizer. Creamy yolk filling meets perfectly seasoned shrimp, creating an irresistible bite-size treat that’s perfect for holidays, parties, or anytime you want deviled eggs with extra flavor and flair.

Why You’ll Love This Recipe

• A delicious upgrade to classic deviled eggs
• Cajun seasoning adds smoky heat and depth
• Shrimp topping makes them feel gourmet and party-ready
• Easy to prepare and great for making ahead
• Perfect for potlucks, holidays, and appetizer platters

Ingredients

For the Eggs

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• ½ teaspoon Cajun seasoning
• Salt and pepper to taste

For the Cajun Shrimp

• 12 small shrimp, peeled and deveined
• 1 tablespoon olive oil or butter
• 1 teaspoon Cajun seasoning
• 1 clove garlic, minced (optional)
• Squeeze of lemon

Optional Garnishes

• Chopped chives or parsley
• Extra Cajun seasoning or smoked paprika
• Lemon zest

Instructions

1. Cook the Eggs

Place eggs in a pot of cold water.
Bring to a boil, then simmer 9–10 minutes.
Drain, cool in ice water, peel, and slice eggs in half lengthwise.
Remove yolks and place them in a bowl.

2. Make the Filling

Mash egg yolks with:

• Mayonnaise
• Dijon mustard
• Lemon juice
• Cajun seasoning
  Add salt and pepper to taste.
  Mix until smooth and creamy.

3. Cook the Shrimp

Season shrimp with Cajun seasoning.
Heat oil or butter in a pan over medium heat.
Add shrimp (and garlic if using). Cook 1–2 minutes per side, until pink and opaque.
Finish with a squeeze of lemon.
Let cool slightly.

4. Assemble the Deviled Eggs

Spoon or pipe the yolk filling into the egg whites.
Top each egg with one shrimp.
Add a sprinkle of Cajun seasoning, smoked paprika, or herbs if desired.

5. Chill & Serve

Refrigerate for at least 20–30 minutes to allow flavors to blend.
Serve cold.

You Must Know

• Don’t overcook the shrimp — they become rubbery quickly.
• For extra smooth filling, use a piping bag or blender.
• Adjust Cajun seasoning depending on desired spice level.

Pro Tips

• Add a dash of hot sauce to the yolk mixture for extra heat.
• Use jumbo shrimp cut in half for a more dramatic presentation.
• Add a pinch of sugar or lemon zest to balance spice.
• Garnish with microgreens for an elevated look.

Ingredient Substitutions

• Mayo → Greek yogurt for a lighter version
• Cajun seasoning → Creole seasoning or smoked paprika
• Shrimp → Crab meat or small pieces of smoked salmon
• Lemon juice → Apple cider vinegar

Serving Suggestions

• Arrange on a platter with lemon wedges
• Serve alongside charcuterie boards or seafood spreads
• Enjoy as a protein-packed snack or party appetizer

Storage Tips

• Keep refrigerated in an airtight container for up to 2 days
• Do not freeze — eggs will become watery

Frequently Asked Questions

→ Can I make these ahead?
Yes — assemble a few hours ahead and refrigerate until serving.

→ Can I make them spicier?
Add more Cajun seasoning or a dash of hot sauce.

→ Can I use precooked shrimp?
Yes — just season lightly and warm briefly to avoid overcooking.

→ How do I keep the filling creamy?
Add a bit more mayo or a splash of cream if needed.

Enjoy your spicy, creamy, flavor-packed Cajun Shrimp Deviled Eggs — a fun, bold twist on the classic appetizer!

Print