These Cajun Deviled Eggs with Shrimp are spicy deviled eggs made with creamy, seasoned egg yolk filling, juicy Cajun shrimp, and pickled jalapeños for a little kick. It’s a great appetizer to serve on a platter.
Deviled eggs are perfect for holiday gatherings, game day parties, summer cookouts, or any occasion. It’s a great finger food appetizer to serve for a crowd.
If you love deviled eggs, try these Avocado Deviled Eggs and Ham and Cheese Deviled Eggs.
How to Make Cajun Deviled Eggs with Shrimp
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Start by halving your boiled eggs lengthwise. Carefully scoop out the yolks and transfer them to a mixing bowl.
2. Break up the yolks with a fork.
3. Then add the mayonnaise, Dijon mustard, hot sauce, sugar, and 1 teaspoon of the Cajun seasoning.
4. Mix until smooth and creamy, then pop it in the fridge to chill for 1-2 hours. This step helps the flavors really meld together.
5. Season your shrimp with the remaining tablespoon of Cajun seasoning.
6. In a hot skillet (we love using cast iron for this), heat up the olive oil and cook the shrimp for about 2 minutes on each side. You want them to be perfectly cooked but not overdone. Once they’re ready, set them aside to cool.
7. Fill a piping bag (or a Ziploc bag with the corner cut) with the yolk mixture. Pipe it into each egg white half, making sure each one has a nice dollop of that flavorful filling.
8. Now, for the fun part—top each egg with a shrimp, a slice of jalapeño, and a sprinkle of fresh chives.
8. Arrange them on a platter with lemon wedges for an extra burst of freshness. Serve them immediately, or if you’re making them ahead, chill for up to 2 hours.
Serve and Enjoy!
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Important Recipe Notes
- Refrigerating the egg yolk mixture for 1–2 hours helps the Cajun seasoning and other flavors come together.
- Don’t overcook the shrimp: Cook them for about 2 minutes per side, depending on their size. Remove them from the heat as soon as they’re pink and opaque.
- Adjust the spice: Use less Cajun seasoning or skip the jalapeños if you prefer a milder appetizer. Add extra hot sauce for more heat.
- Prepare the egg whites, filling, and shrimp ahead of time. Store them separately in airtight containers in the refrigerator, then assemble shortly before serving.
- Use a piping bag: A piping bag makes filling the egg whites easier and gives them a neat, pretty finish. A zip-top bag with a small corner cut off works just as well.
- Add lemon before serving: A little fresh lemon juice brightens the rich, creamy filling and balances the Cajun spices.
- Keep refrigerated: Since these contain eggs, mayonnaise, and shrimp, keep them chilled until ready to serve.
Cajun Deviled Eggs with Shrimp
Ingredients
- 10 boiled eggs (peeled)
- ½ cup mayonnaise (we used Primal Kitchen avocado oil mayo)
- 1 tablespoon dijon mustard
- 1 teaspoon hot sauce (we used Frank’s.)
- 1 tablespoon Cajun seasoning (plus 1 teaspoon for later) (we used Tony’s creole)
- ¼ teaspoon granulated sugar (optional)
- 20 medium shrimp peeled and deveined
- 2 tablespoons olive oil
- Pickled jalapeño slices (or 1 fresh jalapeño, seeds removed)
- Fresh chives for garnish
- Lemon wedges for garnish
Instructions
- Start by halving your boiled eggs lengthwise. Carefully scoop out the yolks and transfer them to a mixing bowl.
- Break up the yolks with a fork.
- Then add the mayonnaise, Dijon mustard, hot sauce, sugar, and 1 teaspoon of the Cajun seasoning.
- Mix until smooth and creamy, then pop it in the fridge to chill for 1-2 hours. This step helps the flavors really meld together.
- Season your shrimp with the remaining tablespoon of Cajun seasoning.
- In a hot skillet (we love using cast iron for this), heat up the olive oil and cook the shrimp for about 2 minutes on each side. You want them to be perfectly cooked but not overdone. Once they’re ready, set them aside to cool.
- Fill a piping bag (or a Ziploc bag with the corner cut) with the yolk mixture. Pipe it into each egg white half, making sure each one has a nice dollop of that flavorful filling.
- Now, for the fun part—top each egg with a shrimp, a slice of jalapeño, and a sprinkle of fresh chives.
- Arrange them on a platter with lemon wedges for an extra burst of freshness. Serve them immediately, or if you're making them ahead, chill for up to 2 hours.
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