Cajun Shrimp Deviled Eggs Recipe
Cajun shrimp deviled eggs have a creamy filling with New Orleans flavors topped with a juicy Cajun spiced shrimp. The best cajun twist on a classic deviled egg!
What happens when New Orleans flavor meets a classic deviled egg? The BEST deviled eggs you’ve ever eaten! These Cajun Shrimp Deviled Eggs are savory and SO flavorful and topped with a perfectly plump cajun shrimp. They’ll be the hit of the party for sure
Prep Time: 20minutes
Cook Time: 15minutes
Chill time: 15minutes
Total Time: 50minutes
Servings: 24 deviled eggs
INGREDIENTS:
12 large eggs
1 teaspoon salt optional
1 teaspoon vinegar optional
24 small raw shrimp peeled and deveined, about ½ pound of 51-60 sized shrimp
¼-½ teaspoon cajun seasoning or to taste
1 tablespoon avocado oil or other neutral oil
½ cup mayonnaise
2 tablespoons creole mustard
2 tablespoons finely chopped green onions 1-2 shoots, plus some for garnish
4 teaspoons finely chopped pickled jalapeños
2 teaspoons hot sauce
½ teaspoon prepared horseradish
salt, pepper, and cajun seasoning to taste
INSTRUCTIONS:
BOIL: Bring a large pot of water to a boil. Option to add salt and vinegar which can help with easier peeling. Once boiling, gently add cold eggs to the pot. Turn the heat down to a low simmer. Cook for 13 minutes, then transfer the eggs to a large bowl full of ice water. Let eggs sit in ice water for at least 15 minutes before peeling.
SEAR: While the eggs are boiling, prepare the shrimp. Pat shrimp dry with a paper towel, then season them evenly with cajun seasoning. Heat a skillet over medium-high heat. Add 1 tablespoon avocado oil to the pan and swirl to coat. Sear the shrimp 1-2 minutes on each side until cooked through. Remove shrimp promptly to a plate and set aside to cool.
PEEL: Gently tap the eggs on the counter on all sides to crumble the shell. Peel off shell and inner membrane under cold running water. Pat them dry and carefully slice them in half lengthwise. Remove the yolks to a medium bowl and mash them well with a fork.
MIX: Add mayonnaise, creole mustard, green onions, pickled jalapeños, hot sauce, and horseradish to the bowl with mashed egg yolks. Mix until mostly smooth. Taste and adjust seasonings if necessary. Transfer mixture to a plastic zip top bag. For best results, refrigerate the filling for 15-30 minutes before piping.
ASSEMBLE: Snip the corner off the plastic bag to turn it into a piping bag. Pipe the egg filling into the egg white halves. Option to top with a sprinkle of green onions or a pinch of cajun seasoning for garnish. Top each deviled egg with a shrimp.
SERVE: For the best flavor and texture, refrigerate the deviled eggs before serving.
Notes:
Boil a few extra eggs! Some are bound to crack or be difficult to peel.
Use older eggs, they should be easier to peel than fresh ones.
Keep the eggs cold before adding to boiling water and don’t skip the ice bath after boiling.
Boil at a gentle simmer. A rolling boil can cause some eggs to crack.
Add salt and vinegar to the boiling water. This is supposed to help the shells soften and peel away easier.
If all else fails, I have found an egg cooker to be one of the best ways to get perfectly cooked easy peeling eggs!
I’ve tested these eggs with Tony’s Creole seasoning and my homemade cajun seasoning. Different seasoning blends have different salt and spice levels. Use cajun seasoning to taste.
Storage: Store deviled eggs in an airtight container in the refrigerator for 3-4 days.
Do not freeze deviled eggs.
Make ahead: You can make these cajun deviled eggs the day before you want to serve them and store them in the refrigerator. You can also make the filling ahead of time if needed.
Nutritional Info:
Calories: 78kcal | Carbohydrates: 0.4g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 100mg | Sodium: 207mg | Potassium: 64mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 153IU | Vitamin C: 0.5mg | Calcium: 21mg | Iron: 0.5mg