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Cajun Shrimp Deviled Eggs Recipe

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★★★★★

4.6 from 110 reviews

Cajun Shrimp Deviled Eggs offer a flavorful twist on a classic appetizer by combining creamy, spicy Cajun-seasoned yolk filling with tender, sautéed shrimp. Perfect for parties or gatherings, these deviled eggs are topped with smoky paprika and fresh herbs for a crowd-pleasing presentation.

Ingredients

Scale

Eggs and Filling

  • 12 large eggs (hard boiled and cooled)
  • 1/3 cup mayonnaise
  • 1 1/2 tablespoons Dijon mustard (or yellow mustard for a more classic flavor)
  • 1 tablespoon sour cream or plain Greek yogurt (whole milk yogurt preferred)
  • 1 to 1 1/2 teaspoons Cajun seasoning (plus more for garnish)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper (to taste)
  • Smoked or sweet paprika (for garnish)

Shrimp Topping

  • 8 ounces small shrimp (peeled and deveined, 51–60 count preferred, up to 10 ounces)
  • 1 tablespoon olive oil or butter
  • 1 teaspoon Cajun seasoning (plus pinch of salt if needed)
  • 1 teaspoon lemon juice (fresh if possible)
  • 1 clove garlic, minced (or 1/4 teaspoon garlic powder)
  • Green onion or chives, thinly sliced (optional, for garnish)
  • Fresh parsley or cilantro, chopped (optional, for garnish)

Instructions

  1. Hard boil the eggs: Place 12 eggs in a single layer in a pot and cover with cold water, about 1 inch above the eggs. Bring to a boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and let the eggs sit for 10 to 12 minutes.
  2. Chill the eggs: Transfer the eggs to an ice bath and chill for at least 10 minutes to stop cooking and make peeling easier.
  3. Peel and halve the eggs: Gently crack the chilled eggs and peel under running water if needed to loosen shells. Slice each egg in half lengthwise and carefully pop the yolks into a mixing bowl. Arrange the whites cut-side up on a serving platter.
  4. Make the creamy Cajun filling: Mash the yolks with a fork until fine and crumbly. Add mayonnaise, Dijon mustard, sour cream or Greek yogurt, Cajun seasoning, garlic powder, and onion powder. Mix until smooth and creamy. Add more mayo or a splash of warm water if needed for consistency. Season to taste with salt, pepper, and additional Cajun seasoning if desired.
  5. Cook the Cajun shrimp: Pat shrimp dry with paper towels. Toss with Cajun seasoning and a pinch of salt if necessary. Heat olive oil or butter in a skillet over medium-high heat. Add shrimp in a single layer, cooking 1 to 2 minutes per side until pink and opaque. In the last 30 seconds, stir in minced garlic and lemon juice to coat. Remove from heat and let cool slightly.
  6. Fill the egg whites: Spoon or pipe the yolk mixture evenly into the egg white halves, mounding slightly for a generous appearance.
  7. Top with shrimp and garnish: Place one or two shrimp on each deviled egg depending on shrimp size. Sprinkle with smoked or sweet paprika. Add optional garnishes of sliced green onion or chives and chopped parsley or cilantro. Dust lightly with extra Cajun seasoning for added color and heat if desired.
  8. Chill before serving: Cover the tray loosely with plastic wrap and refrigerate at least 30 minutes before serving. This allows flavors to meld and the filling to firm slightly.

Notes

  • Use freshly cooked shrimp for best flavor and texture.
  • The Cajun seasoning amount can be adjusted to taste, both in the filling and on the shrimp.
  • For a tangier filling, opt for Dijon mustard over yellow mustard.
  • If using Greek yogurt instead of sour cream, whole milk yogurt is preferred for creaminess.
  • Peeling eggs under running water helps to remove shells more easily.
  • These deviled eggs can be prepared a day ahead; store covered in the refrigerator.
  • Adjust garnish ingredients to suit your preference or availability.

Keywords: deviled eggs, Cajun shrimp, appetizer, party food, Cajun seasoning, creamy, shrimp appetizer, spicy deviled eggs

Find it online: https://tastygenius.com/cajun-shrimp-deviled-eggs-recipe/