Description
Deviled eggs are already a crowd favorite — but add Cajun-spiced shrimp on top and they turn into a next-level appetizer. These Cajun Shrimp Deviled Eggs are creamy, smoky, a little spicy, and packed with protein. They look fancy, taste bold, and are actually very simple to make. Perfect for parties, game nights, or special snacks.
Ingredients
For the eggs
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6 large eggs
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2½ tablespoons mayonnaise
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1 teaspoon Dijon mustard
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½ teaspoon Cajun seasoning (plus more to taste)
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Pinch of salt and black pepper
For the shrimp
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6 small shrimp, peeled and deveined
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1 teaspoon butter or olive oil
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Light sprinkle Cajun seasoning
Optional garnish
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Chopped parsley or chives
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Light dusting of paprika or Cajun spice
Instructions
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Hard-boil the eggs
Place eggs in a pot and cover with cold water. Bring to a boil, then turn off heat, cover, and let sit 10 minutes. Transfer to an ice bath for 10–15 minutes. Peel. -
Prepare the egg whites
Slice eggs in half lengthwise. Remove yolks into a bowl and place whites on a serving plate. -
Make the filling
Mash yolks with mayonnaise, Dijon mustard, Cajun seasoning, salt, and pepper until smooth and creamy. Taste and adjust spice level. -
Cook the shrimp
Pat shrimp dry. Heat butter or oil in a small pan over medium heat. Sprinkle shrimp lightly with Cajun seasoning. Cook about 1–2 minutes per side until pink and opaque. Remove from heat and cool slightly. -
Fill the eggs
Spoon or pipe the yolk mixture into each egg white half. -
Top and garnish
Place one shrimp on each filled egg. Sprinkle with herbs and a tiny pinch of Cajun seasoning if desired.
Notes
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Dry the shrimp well before cooking so they sear instead of steam.
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Use a zip-top bag for piping — fill it and snip the corner for neat presentation.
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For extra creamy filling, mix with a hand mixer or push through a sieve.
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Control the heat by adjusting Cajun seasoning — blends vary in spiciness.
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Make ahead smartly — store whites, filling, and shrimp separately and assemble shortly before serving.