Go Back

Cajun Shrimp Deviled Eggs

Creamy, smoky, and slightly spicy, these Cajun Shrimp Deviled Eggs are a delightful twist on a classic appetizer that will impress your guests.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American, Southern
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Deviled Egg Filling
  • 12 large large eggs (hard boiled and cooled)
  • 1/3 cup mayonnaise
  • 1.5 tablespoons Dijon mustard
  • 1 tablespoon sour cream or plain Greek yogurt
  • 1 teaspoon Cajun seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper (to taste)
  • Smoked or sweet paprika (for garnish)
For the Shrimp
  • 8 ounces small shrimp (peeled and deveined)
  • 1 tablespoon olive oil or butter
  • 1 teaspoon Cajun seasoning (for shrimp)
  • 1 teaspoon lemon juice
  • 1 clove garlic (minced)
For Garnish
  • Green onion or chives (for garnish, optional)
  • Fresh parsley or cilantro (for garnish, optional)

Method
 

Preparation
  1. Place the eggs in a pot, cover with cold water, and bring to a boil. Cover and turn off the heat. Let sit for 10-12 minutes, then transfer to an ice bath for at least 10 minutes.
  2. Crack and peel the eggs, slice them in half lengthwise, and pop the yolks into a mixing bowl. Place the whites on a platter.
  3. Mash the yolks with a fork and mix in mayo, mustard, sour cream, Cajun seasoning, garlic powder, onion powder, and salt/pepper to taste. Adjust creaminess with extra mayo or warm water if needed.
Cooking
  1. Pat the shrimp dry, toss with Cajun seasoning, and sauté in olive oil or butter until pink. Add garlic and lemon juice in the last 30 seconds.
Assembly
  1. Spoon or pipe the yolk mixture into the egg whites, mounding it slightly for a generous look.
  2. Top with a shrimp, sprinkle with paprika, and add optional herbs. Refrigerate for 30 minutes to meld flavors.

Notes

These tasty bites keep well in the fridge for about 3-5 days. Just make sure to store them in an airtight container. Prep the yolk mixture early, but fill the egg whites just before serving to maintain that fresh taste and texture.