Go Back
Close-up of savory shrimp deviled eggs garnished with green onions and paprika on a rustic wooden board.

Cajun Shrimp Deviled Eggs

Elevate classic deviled eggs with a zesty Cajun kick and savory, spiced shrimp topping. Perfect for parties, potlucks, or a sophisticated snack.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Appetizer, Side Dish
Cuisine: American, Cajun, Southern
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

For the Hard-Boiled Eggs
  • 6 large eggs
For the Cajun Shrimp
  • 0.5 lbs small shrimp peeled, deveined, tails off (or on if preferred for garnish)
  • 1 tbsp olive oil
  • 1 tsp Cajun seasoning adjust to taste
  • 0.5 tsp hot sauce like Tabasco or Louisiana hot sauce
  • 1 tsp lemon juice freshly squeezed
For the Deviled Egg Filling
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 0.5 tsp apple cider vinegar
  • 1/4 tsp salt or to taste
  • 1/8 tsp black pepper freshly ground
  • 0.5 tsp Cajun seasoning adjust to taste
For Garnish
  • 1 tbsp fresh chives finely chopped
  • Pinch smoked paprika

Equipment

  • Large Pot
  • Ice bath (large bowl with ice and water)
  • Small Skillet
  • Medium mixing bowl
  • Fork or Potato Masher
  • Piping bag with star tip (optional)

Method
 

Prepare the Hard-Boiled Eggs
  1. Place eggs in a large pot and cover with cold water by about an inch. Bring water to a rolling boil over high heat. Once boiling, immediately remove the pot from heat, cover, and let sit for 12-14 minutes for firm yolks.
  2. While eggs are resting, prepare an ice bath by filling a large bowl with ice and water.
  3. Once the resting time is complete, transfer the eggs from the hot water to the ice bath using a slotted spoon. Let them cool in the ice bath for at least 5 minutes to stop the cooking process and make them easier to peel.
  4. Carefully peel the cooled eggs under running water to assist in removing the shells. Gently cut each peeled egg in half lengthwise. Remove the yolks and place them in a medium mixing bowl. Arrange the egg white halves on a serving platter.
Cook the Cajun Shrimp
  1. Pat the shrimp dry with paper towels. In a small bowl, toss the shrimp with 1 tsp Cajun seasoning, hot sauce, and lemon juice.
  2. Heat olive oil in a small skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove from heat and set aside to cool slightly. Once cooled, finely chop about two-thirds of the shrimp; reserve the remaining whole or larger pieces for garnish.
Make the Deviled Egg Filling
  1. To the bowl with the egg yolks, add mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, and 0.5 tsp Cajun seasoning.
  2. Mash the ingredients together with a fork or potato masher until smooth and creamy. Stir in the finely chopped Cajun shrimp until well combined. Taste and adjust seasoning as needed.
Assemble the Deviled Eggs
  1. Spoon the deviled egg filling into the egg white halves. For a neater presentation, you can transfer the mixture to a piping bag fitted with a star tip and pipe the filling into the egg whites.
  2. Garnish each deviled egg with a reserved piece of whole Cajun shrimp, a sprinkle of fresh chives, and a light dusting of smoked paprika.
  3. Serve immediately or chill in the refrigerator until ready to serve.

Notes

For best results, use eggs that are a week or two old, as they tend to peel more easily than very fresh eggs. If you don't have a piping bag, a small spoon works perfectly fine for filling the egg whites. These deviled eggs are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.