Cajun Shrimp Deviled Eggs are one of those appetizers that stop conversations and steal the show. With their creamy, velvety filling spiced just right by smoky Cajun seasoning, they’re the perfect blend of comfort and heat in every bite.
What makes these deviled eggs even better? The succulent shrimp topping, adding a pop of flavor and texture that makes this dish a standout at any gathering.
Whether you’re hosting a summer BBQ or looking for a twist on a classic favorite, these deviled eggs bring a refreshing change to the typical spread.
These eggs are more than just a treat for the taste buds—they’re a crowd-pleaser. The bite of Cajun spice and the richness of the shrimp make this dish one that will be requested time and time again.
They’re easy to make, yet feel special, making them a go-to when you want to impress without spending hours in the kitchen.
Why I Love This Recipe (And You Will Too)
- I love how quickly these come together, making them a great last-minute addition to any meal.
- The combination of spicy shrimp and creamy eggs is a flavor match made in heaven—it’s hard to stop at one.
- Over the years, I’ve swapped out the shrimp for crawfish when in season, and it’s just as amazing.
- It’s my go-to for summer gatherings—it’s light, but packed with bold flavor that keeps everyone coming back for more.
- Perfect for those looking to add a little zest to their classic deviled eggs without a lot of fuss.
Cajun Shrimp Deviled Eggs Recipe
Equipment
- Medium pot
- Cutting Board
- Mixing Bowl
- Fork
- Skillet
- Serving Platter
- Measuring Spoons
Ingredients
- 12 large eggs
- 1 teaspoon Salt optional
- 1 teaspoon vinegar optional
- 24 small raw 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 pot of water to a boil. Optionally, add salt and vinegar. Gently add cold eggs and lower heat to a simmer. Cook for 13 minutes, then transfer eggs to ice water for 15 minutes before peeling.
- Sear: Pat shrimp dry and season with Cajun seasoning. Heat a skillet with 1 tablespoon of avocado oil over medium-high heat. Sear shrimp 1-2 minutes per side, then remove and set aside to cool.
- Peel: Tap eggs gently to crack the shells, then peel them under cold running water. Slice eggs in half and remove yolks to a bowl. Mash yolks with a fork.
- Mix: Add mayonnaise, Creole mustard, green onions, pickled jalapeños, hot sauce, and horseradish to the yolks. Mix until smooth and adjust seasoning. Refrigerate for 15-30 minutes.
- Assemble: Transfer the filling to a plastic bag and snip the corner to pipe it into the egg whites. Garnish with Cajun seasoning or green onions if desired.
- Serve: Top each deviled egg with a shrimp. Refrigerate before serving for the best flavor and texture.
