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Cajun Shrimp Deviled Eggs

A flavorful twist on a classic appetizer, these Cajun Shrimp Deviled Eggs feature a creamy filling with spices and succulent shrimp toppings, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Appetizer, Party
Cuisine: American, Southern
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Deviled Eggs
  • 12 large large eggs (hard-boiled and cooled) Use fresh eggs for better peeling.
  • 1/3 cup mayonnaise Adjust the amount to taste.
  • 1.5 tablespoons Dijon mustard Substitute with yellow mustard for a classic flavor.
  • 1 tablespoon sour cream or plain Greek yogurt Use whole milk yogurt for best results.
  • 1 teaspoon cajun seasoning Adjust up to 1 1/2 teaspoons to taste; extra 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.
  • Green onion or chives Thinly sliced, for garnish (optional).
  • Fresh parsley or cilantro Chopped, for garnish (optional).

Method
 

Preparation
  1. Place the eggs in a pot and cover with cold water by about 1 inch. Bring to a boil over medium-high heat.
  2. Cover, turn off the heat, and let rest for 10–12 minutes. Transfer eggs to an ice bath and chill for at least 10 minutes.
  3. Gently crack and peel each egg. Slice in half lengthwise and place yolks in a mixing bowl.
Filling Preparation
  1. Mash the yolks with a fork until fine and crumbly. Add mayonnaise, Dijon mustard, sour cream, cajun seasoning, garlic powder, and onion powder. Mix until smooth, adding extra mayo or warm water if needed. Season to taste.
Shrimp Cooking
  1. Pat shrimp dry, toss with cajun seasoning and a pinch of salt. Heat olive oil or butter in a skillet over medium-high heat.
  2. Add shrimp and cook 1–2 minutes per side, until pink and opaque. Add garlic and lemon juice in the last 30 seconds and stir to coat. Remove from heat and let cool slightly.
Assembly
  1. Spoon or pipe the yolk mixture into the egg white halves, mounding it slightly.
  2. Top each egg with one or two shrimp, sprinkle with paprika and garnish with herbs if desired. Dust lightly with cajun seasoning.
Chill
  1. Cover the tray loosely with plastic wrap and refrigerate for at least 30 minutes before serving.

Notes

Keep deviled eggs in the fridge for up to 2 days. Assemble everything except shrimp ahead of time and add them right before serving for freshness.