Cajun Shrimp Deviled Eggs

Ingredients You’ll Need:

  • Eggs
  • Mayonnaise
  • Dijon mustard
  • Hot sauce
  • Cajun spice blend (paprika, cayenne, oregano, garlic, onion, etc.)
  • Raw shrimp, peeled and deveined
  • Olive oil
  • Fresh jalapeño
  • Chives
  • Lemon wedges

How to Make Cajun Shrimp Deviled Eggs:

  1. Start by hard boiling your eggs to the desired doneness. Once cool, peel and halve them lengthwise.
  2. Make the filling by mashing the yolks with mayo, mustard, hot sauce, and a blend of Cajun spices like smoked paprika, cayenne, oregano, garlic and onion powder.
  3. Pat the shrimp dry and toss them with more of the Cajun spice blend.
  4. Get a skillet ripping hot with olive oil, then sear the shrimp for 1-2 minutes per side until slightly charred around the edges. Let cool completely.
  5. Pipe or spoon the creamy, spiced yolk filling into the egg white halves.
  6. Top each deviled egg with one of the seared, Cajun-spiced shrimp, a thin slice of jalapeño, and a sprinkle of fresh chopped chives.
  7. Arrange the deviled eggs on a platter and serve right away with lemon wedges for squeezing over the top.

Tips for Success:

  • Use eggs that are about a week old for easier peeling.
  • Let the filling rest for 30 minutes before piping to allow flavors to meld.
  • Make a few extra seared shrimp to taste for seasoning before topping.
  • Arrange shrimp laying on their sides rather than standing up.
  • Make the eggs and filling 1-2 days ahead, but cook shrimp right before serving.

Notes

  • Eggs
  • Mayonnaise
  • Dijon mustard
  • Hot sauce
  • Cajun spice blend (paprika, cayenne, oregano, garlic, onion, etc.)
  • Raw shrimp, peeled and deveined
  • Olive oil
  • Fresh jalapeño
  • Chives
  • Lemon wedges

How to Make Cajun Shrimp Deviled Eggs:

  1. Start by hard boiling your eggs to the desired doneness. Once cool, peel and halve them lengthwise.
  2. Make the filling by mashing the yolks with mayo, mustard, hot sauce, and a blend of Cajun spices like smoked paprika, cayenne, oregano, garlic and onion powder.
  3. Pat the shrimp dry and toss them with more of the Cajun spice blend.
  4. Get a skillet ripping hot with olive oil, then sear the shrimp for 1-2 minutes per side until slightly charred around the edges. Let cool completely.
  5. Pipe or spoon the creamy, spiced yolk filling into the egg white halves.
  6. Top each deviled egg with one of the seared, Cajun-spiced shrimp, a thin slice of jalapeño, and a sprinkle of fresh chopped chives.
  7. Arrange the deviled eggs on a platter and serve right away with lemon wedges for squeezing over the top.

Tips for Success:

  • Use eggs that are about a week old for easier peeling.
  • Let the filling rest for 30 minutes before piping to allow flavors to meld.
  • Make a few extra seared shrimp to taste for seasoning before topping.
  • Arrange shrimp laying on their sides rather than standing up.
  • Make the eggs and filling 1-2 days ahead, but cook shrimp right before serving.

Notes

For easy peeling, add 1 teaspoon of baking soda to the egg cooking water. Let the filling rest for 30 minutes before piping into the whites to allow flavors to meld. Cook a few extra shrimp to taste for seasoning before topping the eggs. Arrange shrimp laying on their sides rather than standing up for better presentation. Make the eggs and filling up to 2 days ahead, but cook shrimp and assemble right before serving.