Cajun Shrimp Deviled Eggs
A flavorful twist on traditional deviled eggs, featuring Cajun-seasoned shrimp for a touch of spice and luxury.
Ingredients
For the eggs
- 12 large large eggs (hard boiled and cooled) Use eggs that are easy to peel.
For the filling
- 1/3 cup mayonnaise
- 1.5 tablespoons Dijon mustard Or yellow mustard for a more classic flavor.
- 1 tablespoon sour cream or plain Greek yogurt Whole milk yogurt preferred.
- 1 teaspoon cajun seasoning Up to 1.5 teaspoons, to taste; 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.
For the shrimp
- 8 ounces small shrimp Peeled and deveined, 51–60 count preferred.
- 1 tablespoon olive oil or butter
- 1 teaspoon cajun seasoning For shrimp; plus pinch of salt if needed.
- 1 teaspoon lemon juice Fresh if possible.
- 1 clove garlic Minced (or 1/4 teaspoon garlic powder).
For garnish
- Green onion or chives Thinly sliced, for garnish (optional).
- Fresh parsley or cilantro Chopped, for garnish (optional).
Instructions
Cooking the Eggs
- Place 12 eggs in a single layer in a pot and cover with cold water by about 1 inch.
- Bring just to a boil over medium-high heat, then cover, turn off the heat, and let sit for 10–12 minutes.
- Transfer eggs to an ice bath and chill for at least 10 minutes.
- Gently crack each egg and peel, using running water if needed to loosen the shells.
Preparing the Filling
- Slice each egg in half lengthwise and carefully pop the yolks into a mixing bowl.
- Mash the yolks with a fork until fine and crumbly.
- Add the mayonnaise, Dijon mustard, sour cream or Greek yogurt, 1–1.5 teaspoons cajun seasoning, garlic powder, and onion powder.
- Mix until smooth and creamy, adding a little extra mayo or a splash of warm water if needed.
- Season to taste with salt, black pepper, and more cajun seasoning if desired.
Cooking the Shrimp
- Pat the shrimp dry with paper towels and toss with 1 teaspoon cajun seasoning and a pinch of salt if your seasoning is not very salty.
- Heat olive oil or butter in a skillet over medium-high heat.
- Add the shrimp in a single layer and cook 1–2 minutes per side, just until pink and opaque.
- In the last 30 seconds, add the minced garlic and lemon juice, stirring to coat.
- Remove from heat and let cool slightly.
Assembling the Deviled Eggs
- Spoon or pipe the yolk mixture into the egg white halves, dividing the filling evenly.
- Place one or two shrimp on top of each deviled egg, depending on size.
- Sprinkle with paprika and, if using, sliced green onion or chives and chopped parsley or cilantro.
- Dust lightly with a bit more cajun seasoning for extra color and heat if desired.
- Cover the tray loosely with plastic wrap and refrigerate for at least 30 minutes before serving.
Notes
Prepare everything and assemble up to a day ahead, but add shrimp no more than a few hours before serving. Warm shrimp slightly before placing if they are cold. Mash yolks well and add needed liquid to avoid a gluey texture.