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Cajun Shrimp Deviled Eggs

A delightful twist on classic deviled eggs, featuring creamy filling and seasoned shrimp for a burst of flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Appetizer, Party Food, Snack
Cuisine: American, Southern
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Deviled Eggs
  • 12 large large eggs (hard-boiled and cooled) Make sure they're well-cooled for easy peeling.
  • 1/3 cup mayonnaise Can be substituted with Greek yogurt.
  • 1.5 tablespoons Dijon mustard
  • 1 tablespoon sour cream or plain Greek yogurt Adds creaminess.
  • 1 teaspoon Cajun seasoning For the egg filling.
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper (to taste)
  • Smoked or sweet paprika (for garnish)
For the Seasoned Shrimp
  • 8 ounces small shrimp (peeled and deveined) Fresh or frozen, thawed.
  • 1 tablespoon olive oil or butter
  • 1 teaspoon Cajun seasoning (for shrimp) Adjust spice level to taste.
  • 1 teaspoon lemon juice Freshly squeezed is best.
  • 1 clove garlic (minced)
Garnish
  • Green onion or chives (for garnish, optional)
  • Fresh parsley or cilantro (for garnish, optional)

Method
 

Preparation
  1. Place 12 eggs in a pot, cover with cold water, and bring to a boil.
  2. Cover, turn off the heat, and let sit for 10–12 minutes.
  3. Transfer eggs to an ice bath.
  4. Crack and peel eggs, slice in half, and place yolks in a mixing bowl.
  5. Arrange egg whites on a platter.
Filling Preparation
  1. Mash yolks; add mayonnaise, mustard, sour cream, Cajun seasoning, garlic powder, and onion powder.
  2. Mix until smooth, season to taste.
Cooking Shrimp
  1. Season shrimp with Cajun seasoning.
  2. Heat oil in a skillet, cook shrimp until pink, then add garlic and lemon juice.
  3. Cool slightly.
Assembly
  1. Fill egg whites with the yolk mixture, place shrimp on top.
  2. Garnish with paprika and optional herbs.
  3. Refrigerate for at least 30 minutes before serving.

Notes

These deviled eggs keep well in the fridge for about 3-4 days. Feel free to assemble them a day in advance but do not freeze them.