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Cajun deviled eggs with shrimp takes the traditional deviled eggs recipe and makes it even better. Made with succulent shrimp, the perfect hard boiled eggs and Cajun seasoning, try adding these eggs to next your brunch, meal or celebratory event.

Why You’ll Like This Cajun Shrimp Deviled Eggs Recipe

Deviled eggs as you know them just got a whole lot more delicious. If you liked my crab and avocado deviled eggs then you’ll really love these Cajun shrimp deviled eggs.

Cajun cuisine is unique in that it has influences from French, African, Spanish and Native American cultures.

Other Reasons You’ll Like These Deviled Eggs

perfect appetizer for your next party
a classic dish with a New Orleans twist

When to Make Cajun Deviled Eggs

Holidays: Easter, Mother’s Day, 4th of July, New Year’s Eve

Celebratory Events: Birthdays Anniversaries, Baby Showers, Super Bowl, Game Day, Oscar and Emmy Parties

Tools Needed

piping bag (for piping egg yolk mixture in whites)

cast iron skillet

How to Store Deviled Eggs

If you have any leftover deviled eggs on hand, here’s how to store them.

First off, deviled eggs should not be left out more than two hours. Refrigerate any leftovers in an airtight container. This is to avoid the eggs from absorbing any other flavors from inside the fridge. You also don’t want the eggs to dry out.

I like to put a piece of paper folded towel under the eggs to avoid them from sliding or getting too moist.

Avoid stacking the eggs. to maintain the integrity of the presentation.

How Long To Store Deviled Eggs

Once refrigerated properly, any remaining eggs should be used within 2-3 days.

Ingredients in Cajun Shrimp in Deviled Eggs

hard-boiled eggs – soft boiled eggs won’t do in this case. You need both the egg yolks and egg whites to be nice and firm.

mayonnaise – I use an avocado based mayo for this.

Dijon mustard – Adds a bit of zip

Cajun or creole seasoning – you can’t call it “Cajun” without adding some Cajun flavor.

hot sauce -Use your favorite hot sauce, Experiment with quantities and brands to suit your taste.

olive oil – to sauté the fresh shrimp

chives – for garnish and additional flavor

jalapeno – adds a final pop of flavor

lemon wedges – for garnish

How to Make Cajun Deviled Eggs with Shrimp

Step 1: Half eggs lengthwise

Step 2: Remove the yolks and transfer them to a mixing bowl.

Step 3: Break up the yolks with a fork.

Step 4: Add mayo, mustard, hot sauce, and half of the Cajun seasoning.

Step 5: Mix until smooth with a fork and or by using a food processor.

Step 6: Chill for 1-2 hours.

Step 7: Season the raw shrimp with one tablespoon of the Cajun seasoning.

Step 8: Heat the olive oil in a cast iron skillet over medium-high heat.

Step 9: Arrange the shrimp in a single layer and cook for 2 minutes.

Step 10: Move the shrimp to a plate to stop the cooking process. Shrimp cooks quickly.

Step 11: Use a pastry bag or a Ziploc with the corner cut off and pipe the yolk mixture into the cooked whites.

Step 12: Top each egg half with shrimp, a slice of jalapeno and chives.

Step 13: Serve immediately or chill for up to two hours.

Yield: 20

Cajun Deviled Eggs with Shrimp

No Ratings

Cajun deviled eggs with shrimp are the perfect egg recipe to take to your next brunch or celebratory event.

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

10 boiled eggs
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp Cajun seasoning
1 tsp hot sauce
20 medium shrimp (clean and deveined)
2 tbsp olive oil
pickled jalapeno slices
fresh chives (for garnish)
lemon wedges (for garnish)

Instructions

Half eggs lengthwise. Remove the yolks and transfer them to a mixing bowl.
Break up the yolks with a fork or food processor.
Add mayo, mustard, hot sauce and 1 teaspoon of the Cajun seasoning.
Mix until smooth.
Chill the filling for 1-2 hours.
Season the raw shrimp with 1 tablespoon of the Cajun seasoning.
Heat the olive oil in a cast iron or heavy-bottomed skillets over medium-high heat.
Arrange the shrimp into a single layer and cook for 2 minutes.
Flip, and cook for 2 minutes more.
Move the shrimp to a plate to stop the cooking.
Using a pastry bag with a large tip, pipe the yolk mixture into the whites.
Top with cooked shrimp, sliced jalapeno and chives.
Serve immediately or refrigerate for 2 hours.

Notes

If you do not have a piping bag, use a Ziploc bag with a corner cut off to fill the deviled eggs. It works just as well.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 192Total Fat 17gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 212mgSodium 304mgCarbohydrates 2gFiber 0gSugar 1gProtein 9g

Nutrition information may not always be accurate