Description
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.
Ingredients
For the Eggs
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6 large eggs
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3 tablespoons mayonnaise
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1 teaspoon Dijon mustard
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1 teaspoon lemon juice
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½ teaspoon Cajun seasoning
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Salt and pepper to taste
For the Cajun Shrimp
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12 small shrimp, peeled and deveined
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1 tablespoon olive oil or butter
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1 teaspoon Cajun seasoning
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1 clove garlic, minced (optional)
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Squeeze of lemon
Optional Garnishes
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Chopped chives or parsley
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Extra Cajun seasoning or smoked paprika
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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:
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Mayonnaise
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Dijon mustard
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Lemon juice
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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.
Notes
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Don’t overcook the shrimp — they become rubbery quickly.
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For extra smooth filling, use a piping bag or blender.
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Adjust Cajun seasoning depending on desired spice level.