Cajun Shrimp Deviled Eggs

These Cajun shrimp deviled eggs bring together the creamy richness of classic deviled eggs with a spicy Southern twist. This version has become my signature party appetizer because the flavors wake up your taste buds and always draw a crowd.

I was inspired to spice up my usual deviled eggs after a lively Mardi Gras dinner with friends and these quickly became a hit at every family gathering

Ingredients

• Large eggs: ensure sturdy egg whites for stuffing and creamy yolks Choose eggs that are a few days old for easier peeling
• Small raw shrimp: bring juicy tender bites on top of each egg Go for fresh or properly thawed shrimp that smell clean and mild
• Mayonnaise: adds creamy richness Choose a full-fat mayonnaise for the best mouthfeel
• Creole mustard: gives a tangy touch and authentic Louisiana flavor Find this in most grocery stores or substitute a robust spicy mustard
• Green onions: brighten the filling Select crisp green onions with vibrant tops for color and freshness
• Pickled jalapenos: offer gentle heat and a tangy kick Use slices packed in brine without any off smell
• Cajun seasoning: delivers that classic Southern spice Make sure it lists paprika and garlic high in the ingredients
• Avocado oil: adds a high smoke point and subtle flavor Choose a mild variety for sautéing the shrimp

Instructions

Boil the Eggs:

Gently lower eggs into a large pot of boiling water using a slotted spoon Cook them uncovered for exactly 13 minutes so the yolks stay bright and creamy Do not let the water reach a roaring boil or eggs might crack

Chill and Peel the Eggs:

Transfer eggs straight from hot water to a big bowl of ice water Let them cool for 15 minutes This cold shock loosens the shells making peeling easy and keeping the whites smooth and pretty Gently roll each egg on a towel then peel

Season and Sear the Shrimp:

Sprinkle your shrimp all over with Cajun seasoning so every piece gets coated Heat avocado oil in a hot nonstick skillet and place shrimp in a single layer Sear each side for about 1 to 2 minutes just until they curl and turn pink then pull them out to avoid overcooking Let them rest on a plate to cool completely

Prepare the Filling:

Slice peeled eggs in half and carefully scoop yolks into a mixing bowl Mash yolks fully using a fork or small whisk until no lumps remain Add mayonnaise creole mustard green onions finely chopped pickled jalapenos and any extra hot sauce or horseradish if you like extra kick Stir until totally smooth and creamy Taste and season to your liking Chill the mixture for about 10 minutes for the flavors to meld

Fill the Egg Whites:

Fit a piping bag or ziptop bag with a star tip and fill with the deviled egg mixture Pipe generously into each egg white half so the filling sits tall and lush

Top with Shrimp and Garnish:

Press one cooled seared shrimp on top of each egg Decorate with extra green onions minced jalapenos or a sprinkle more Cajun seasoning if desired It is ready to serve

Cajun seasoning is my favorite part because it instantly transforms the eggs and reminds me of vibrant New Orleans flavors Every time I make these the shrimp topping always disappears first and my uncle jokes these are the reason he comes to holiday brunch

Storage Tips

Store leftovers in a tightly covered container in the fridge for up to two days If preparing in advance keep shrimp separate and top eggs just before serving so everything stays fresh For travel arrange eggs in a single layer and cushion with parchment

Ingredient Substitutions

If you cannot find creole mustard use whole grain or spicy brown mustard For a lighter swap try plain Greek yogurt in place of some of the mayo To use different seafood opt for small cooked crab pieces or even smoked salmon for a different twist

Serving Suggestions

These are delicious paired with a crisp green salad fresh baguette slices or as part of a festive brunch spread If you want an eye-catching platter nest the eggs atop leafy greens or sprinkle with sliced radishes for a pop of color

Cultural Spark and Festive Vibe

Deviled eggs trace their name to classic European recipes but this version gets its fiery spirit from Louisiana bayou cuisine I love how these eggs bring Southern charm and hospitality to any table plus they set the scene for lively conversation and second helpings

Seasonal Adaptations

Ideal for spring or summer gatherings Works beautifully with in-season fresh shrimp Switch jalapenos to sweet bell peppers if you want mild eggs

Success Stories

Friends always rave about how the shrimp makes these stand out at parties Every Easter and football Sunday I double the recipe and still bring home an empty tray They are guaranteed crowd pleasers

Freezer Meal Conversion

Not recommended for freezer storage since boiled eggs and shrimp may lose texture Instead prep the elements a day ahead and assemble right before serving for best results

With a little practice this recipe comes together quickly for an impressive snack or starter. Your guests will always ask for the secret!

Recipe FAQs

→ How do you cook shrimp for Cajun deviled eggs?

Season peeled shrimp with Cajun spice, then sear in a hot skillet with avocado oil for 1-2 minutes per side until pink and opaque.

→ What gives the filling its Cajun flavor?

The filling features creole mustard, pickled jalapeños, green onions, hot sauce, and robust Cajun seasoning mixed with egg yolks.

→ Can I prepare these ahead of time?

Yes, prepare the filling and eggs ahead. Assemble and add shrimp just before serving for best texture and flavor.

→ What are good garnish options?

Try chopped green onions, extra Cajun seasoning, fresh herbs, or a dusting of smoked paprika for color and taste.

→ How can I adjust the heat level?

Reduce or omit jalapeños and Cajun seasoning for a milder bite, or add more for extra spice according to your preference.