The Best Cajun Shrimp Deviled Eggs Recipe
Introduction
The Best Cajun Shrimp Deviled Eggs combine creamy, spicy flavors with tender seared shrimp for a delightful twist on a classic appetizer. Perfect for parties or a flavorful snack, these deviled eggs bring a Cajun kick to every bite.
Ingredients
- 12 large eggs
- 1 teaspoon salt (optional)
- 1 teaspoon vinegar (optional)
- 24 small raw shrimp (peeled and deveined, about ½ pound of 51-60 sized shrimp)
- ¼-½ teaspoon Cajun seasoning (or to taste)
- 1 tablespoon avocado oil (or other neutral oil)
- ½ cup mayonnaise
- 2 tablespoons Creole mustard
- 2 tablespoons finely chopped green onions (1-2 shoots, plus some for garnish)
- 4 teaspoons finely chopped pickled jalapeños
- 2 teaspoons hot sauce
- ½ teaspoon prepared horseradish
- Salt, pepper, and Cajun seasoning to taste
Instructions
- Step 1: Bring a large pot of water to a boil. Optionally add salt and vinegar to help with peeling. Gently add cold eggs to the pot, reduce heat to a low simmer, and cook for 13 minutes. Transfer the eggs to a large bowl of ice water and let sit for at least 15 minutes before peeling.
- Step 2: While eggs are cooking, pat shrimp dry and season evenly with Cajun seasoning. Heat a skillet over medium-high heat, add avocado oil, and swirl to coat. Sear shrimp for 1-2 minutes on each side until fully cooked. Remove from the pan and set aside to cool.
- Step 3: Tap eggs gently on the counter to crack shells, then peel under cold running water. Pat dry and slice each egg in half lengthwise. Remove yolks and mash them in a medium bowl with a fork.
- Step 4: Add mayonnaise, Creole mustard, green onions, pickled jalapeños, hot sauce, and horseradish to the mashed yolks. Mix until mostly smooth. Season with salt, pepper, and more Cajun seasoning to taste. Transfer the mixture to a plastic zip-top bag and refrigerate for 15-30 minutes to chill.
- Step 5: Snip off a corner of the plastic bag to create a piping bag. Pipe the yolk mixture into the egg white halves. Garnish with additional green onions or a pinch of Cajun seasoning, then top each deviled egg with a seared shrimp.
- Step 6: Refrigerate the assembled deviled eggs before serving for the best flavor and texture.
Tips & Variations
- Use Creole or smoked paprika in place of Cajun seasoning for a different but complementary flavor.
- Substitute cooked shrimp with cooked crawfish tails for a more authentic Cajun taste.
- Chill the filling longer to make piping easier and the flavors more melded.
- For a milder version, reduce or omit the hot sauce and pickled jalapeños.
Storage
Store the deviled eggs in an airtight container in the refrigerator for up to 2 days. For best texture, add the seared shrimp just before serving if you plan to store the filling separately. Reheat shrimp gently if desired but serve the eggs cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these deviled eggs ahead of time?
Yes, you can prepare the egg filling and cook the shrimp a day in advance. Keep them refrigerated separately and assemble just before serving to maintain freshness and texture.
What size shrimp works best for this recipe?
Small shrimp sized 51-60 count per pound are ideal. They fit nicely on the eggs and cook quickly, ensuring a tender bite.
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The Best Cajun Shrimp Deviled Eggs Recipe
- Total Time: 35 minutes
- Yield: 24 deviled egg halves (12 eggs, 2 halves each) 1x
Description
These Cajun Shrimp Deviled Eggs combine creamy, spicy deviled egg filling with perfectly seared cajun-seasoned shrimp for a flavorful, elegant appetizer. The filling features a mix of mayonnaise, creole mustard, pickled jalapeños, hot sauce, and horseradish, adding a punch of Southern flair to the classic deviled egg. Topped with sautéed shrimp and garnished with green onions, these bite-size treats are perfect for parties, gatherings, and special occasions.
Ingredients
Eggs
- 12 large eggs
- 1 teaspoon salt (optional)
- 1 teaspoon vinegar (optional)
Shrimp
- 24 small raw shrimp (peeled and deveined, about ½ pound of 51–60 sized shrimp)
- ¼–½ teaspoon cajun seasoning (or to taste)
- 1 tablespoon avocado oil (or other neutral oil)
Deviled Egg Filling
- ½ cup mayonnaise
- 2 tablespoons creole mustard
- 2 tablespoons finely chopped green onions (1–2 shoots, plus some for garnish)
- 4 teaspoons finely chopped pickled jalapeños
- 2 teaspoons hot sauce
- ½ teaspoon prepared horseradish
- Salt, pepper, and cajun seasoning to taste
Instructions
- Boil Eggs: Bring a large pot of water to a boil. Optionally add salt and vinegar to help with easier peeling. Once boiling, gently add cold eggs to the pot. Reduce heat to a low simmer and cook for 13 minutes. Transfer the eggs to a large bowl of ice water and let them sit for at least 15 minutes before peeling to stop cooking and cool them.
- Sear Shrimp: While the eggs boil, pat shrimp dry with paper towels and season evenly with cajun seasoning. Heat a skillet over medium-high heat, add avocado oil and swirl to coat the pan. Sear shrimp for 1-2 minutes on each side until cooked through and opaque. Remove shrimp to a plate and set aside to cool.
- Peel Eggs: Gently tap boiled eggs on the counter to crack the shell, then peel under cold running water to remove shell and inner membrane. Pat eggs dry, slice in half lengthwise, and carefully remove yolks to a medium bowl. Mash yolks well with a fork.
- Mix Filling: Add mayonnaise, creole mustard, finely chopped green onions, pickled jalapeños, hot sauce, and horseradish to mashed yolks. Stir until mostly smooth. Taste and adjust with salt, pepper, and cajun seasoning as needed. Transfer mixture into a plastic zip-top bag and refrigerate for 15-30 minutes to firm up and meld flavors.
- Assemble Deviled Eggs: Snip a corner off the plastic bag to create a piping bag. Pipe the yolk filling evenly into the egg white halves. Garnish with additional green onions or a sprinkle of cajun seasoning if desired. Top each deviled egg with one seared shrimp.
- Serve: For best flavor and texture, refrigerate the deviled eggs before serving. Serve cold as an elegant appetizer or party snack.
Notes
- Adding salt and vinegar to boiling water helps make eggs easier to peel.
- Adjust cajun seasoning amounts to suit your spice preference.
- Refrigerating the filling before assembling helps the mix firm up, making piping easier.
- Use peeled and deveined shrimp for best results.
- These deviled eggs are best served chilled and consumed within 24 hours for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Southern, Cajun
Keywords: Cajun shrimp deviled eggs, spicy deviled eggs, shrimp appetizers, Cajun appetizers, Southern deviled eggs
