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Cajun Shrimp Deviled Eggs Recipe

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4 from 15 reviews

This recipe for Cajun Shrimp Deviled Eggs elevates the classic deviled eggs with a spicy Cajun twist and tender seared shrimp. Perfect as an appetizer or party snack, these deviled eggs feature a creamy, flavorful filling enhanced by Creole mustard, pickled jalapeños, and hot sauce, crowned with perfectly cooked Cajun-seasoned shrimp for a burst of taste and texture.

Ingredients

Eggs

  • 12 large eggs
  • 1 teaspoon salt (optional)
  • 1 teaspoon vinegar (optional)

Shrimp

  • 24 small raw shrimp (peeled and deveined, about ½ pound of 51-60 sized shrimp)
  • ¼-½ teaspoon Cajun seasoning (or to taste)
  • 1 tablespoon avocado oil (or other neutral oil)

Deviled Egg Filling

  • ½ cup mayonnaise
  • 2 tablespoons Creole mustard
  • 2 tablespoons finely chopped green onions (1-2 shoots, plus some for garnish)
  • 4 teaspoons finely chopped pickled jalapeños
  • 2 teaspoons hot sauce
  • ½ teaspoon prepared horseradish
  • Salt, pepper, and Cajun seasoning to taste

Instructions

  1. Boil the eggs: Bring a large pot of water to a boil, optionally adding salt and vinegar to help with peeling. Gently add cold eggs to the boiling water. Reduce heat to a low simmer and cook for 13 minutes. Transfer eggs to a large bowl filled with ice water and let sit for at least 15 minutes to cool completely before peeling.
  2. Sear the shrimp: While the eggs boil, pat shrimp dry with a paper towel and season evenly with Cajun seasoning. Heat a skillet over medium-high heat, add avocado oil, and swirl to coat the pan. Sear the shrimp for 1-2 minutes on each side until opaque and cooked through. Remove shrimp from the pan and set aside to cool.
  3. Peel and prepare eggs: Tap the cooled eggs gently on the counter to crack the shell and peel off both the shell and the inner membrane under cold running water. Pat eggs dry, then slice them lengthwise in half. Carefully remove yolks and place in a medium bowl; mash yolks with a fork until smooth.
  4. Mix the filling: To the mashed yolks, add mayonnaise, Creole mustard, chopped green onions, pickled jalapeños, hot sauce, and prepared horseradish. Mix thoroughly until the filling is smooth and well combined. Season with salt, pepper, and Cajun seasoning to taste. For best texture and flavor, refrigerate the filling for 15-30 minutes before assembling.
  5. Assemble the deviled eggs: Transfer the filling to a plastic zip-top bag and snip off one corner to create a piping bag. Pipe the creamy filling into the hollowed-out egg white halves. Garnish each egg with a sprinkle of green onions or a pinch of Cajun seasoning, then top each with one seared shrimp.
  6. Serve: Refrigerate the assembled deviled eggs for best flavor and texture before serving. Serve chilled for a delightful appetizer.

Notes

  • Adding salt and vinegar to the boiling water helps make peeling the eggs easier.
  • You can adjust the Cajun seasoning amount in the shrimp and filling to match your preferred spice level.
  • Using a zip-top bag as a piping bag makes for a neat and easy filling process.
  • Prepare deviled eggs a few hours ahead for enhanced flavor and convenience.
  • Ensure shrimp are fully cooked but not overdone; they should be opaque and slightly firm.

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