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
Scale
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
