Introducing a tasty twist on a retro classic favorite: Cajun Shrimp Deviled Eggs. Tender blackened shrimp seasoned with New Orleans Cajun spices are nestled atop creamy egg yolks blended with mayo, mustard, and a hint of hot sauce. Deviled eggs are always a party favorite and they disappear fast at any gathering. These Cajun style deviled eggs are no exception.
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We love Cajun spice and it’s a versatile flavor that pairs perfectly with shrimp, with these Cajun shrimp deviled eggs and also Cajun shrimp and sausage pasta. It’s a great way to add spicy Cajun flavor to crab cakes, meatballs, rice and beans, and even corn.
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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.
4. Assemble the Cajun deviled eggs
- 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.
Helpful Tips
- 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 piping bag or a ziplock 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: Pat the shrimp dry before cooking, and use a large enough skillet so that the shrimp aren’t crowded. This ensures that they get a nice sear, and not steam. 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.
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
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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.
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Servings: 12 deviled eggs
Calories: 72kcal
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
Serving: 1g | Calories: 72kcal | Carbohydrates: 1g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 131mg | Potassium: 52mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 362IU | Vitamin C: 0.4mg | Calcium: 20mg | Iron: 0.5mg
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