Deviled Eggs with Cajun Shrimp

September 20, 2024 Stan

Introducing a delicious twist on an old-fashioned classic favorite: Deviled Eggs with Cajun Shrimp. These Deviled Eggs with Cajun Shrimp are a delicious, spicy, and refreshing appetizer that everyone will surely enjoy!

Deviled eggs with shrimp on a chopping board.

Deviled eggs, for some reason, always seem to be a classic. These small treats have been on the list of party must-have foods for decades. But what if I told you that there is an even tastier version of these?

If you love traditional Deviled Eggs with some spice, you are going to admire these Deviled Eggs with Cajun Shrimp. This recipe for deviled eggs has an impressive Cajun twist that would be perfect for your next gathering.

If you are looking for more egg recipes, you should try my Southern Deviled Eggs and African Egg Rolls recipe.

Deviled Eggs with Cajun Shrimp Recipe

Cajun Shrimp Deviled Eggs are a creative take on the traditional appetizer. They feature flavorful deviled eggs with spicy, zesty Cajun shrimp.

Side shot of delicious-looking deviled eggs topped with shrimp.

The deviled eggs topped with shrimp give a tasty contrast in the deliciousness of a dish and mouthfeel. It would be so enticing to have them at any party, anytime!

As a fan of the classic deviled eggs, like my Southern Deviled Eggs, I also love experimenting with new flavors. This Deviled Eggs with Cajun Shrimp recipe is a reliable choice that never fails to impress. It’s a dish that not only looks great on the plate, but also delivers a taste that is sure to please.

Why You’ll Love This Deviled Eggs with Cajun Shrimp

Loaded with flavor! Let’s be honest, deviled eggs are always delicious, but they are often quite simple and unassuming. These Deviled Eggs with Cajun Shrimp are loaded with flavors and just enough spiciness to enhance this simple appetizer.
Easy to make! It’s as simple as boiling eggs and spending just a few minutes on the pan to cook Cajun-seasoned shrimp. And the best part? You can prepare the filling of the deviled egg in advance, making this recipe a perfect choice for planning ahead.

Deviled Egg close up with shrimp and jalapeno.

Ingredients Needed

Here are the main elements of this recipe that you should know. Every component used in the preparation of the deviled eggs with Cajun shrimp is very vital in the making of these tasty deviled eggs.

Ingredients for Deviled Eggs With Shrimp.

Eggs: This recipe uses ten medium-to-large eggs. White eggs are exactly the same as brown eggs; they differ only in the color of the shells. Make the best of what is available.
Shrimp: You want the shrimp to be a little smaller than your eggs. That implies that it is small or medium-sized. Small shrimp are 51 to 60 shrimp per pound, so less than half a pound of shrimp will be used for this recipe. I often work with frozen, uncooked shrimp that have already been peeled and deveined. Precooked shrimp should not be used in this dish.
Cajun Seasoning: I like to use my own recipe for Cajun seasoning, but you can also use prepared Cajun seasoning available in stores. If using store-bought seasoning, check the level of salt included in the preparation of the seasoning. If not well monitored, this recipe can turn out to be too salty.
Mustard: I recommend Dijon mustard for this recipe; however, brown or spicy mustard can also be used.
Mayonnaise: This recipe does include mayo. If you are not a fan, try using Greek yogurt.
Sugar: Generally, sweetened deviled eggs do not appeal to me. But just a little sugar balances the flavors well and I wouldn’t take it out. It is just a pinch.”
Jalapenos and chives, together with slices of lemon, should be used to garnish.

There are other ingredients needed in this recipe. Please do not forget to look at the recipe card below. There, you will find a detailed list of all the ingredients and their measurements.

Deviled Eggs with Cajun Shrimp Recipe Variations

Deviled eggs with Cajun shrimp can be prepared in numerous ways depending on your preferred taste. Here are a few ideas:

Spicy: For spiciness, you can sprinkle some hot sauce on the yolks and mix it well.
Herbed: Add some chopped parsley, basil, dill, or cilantro into the yolk mixture and combine vigorously.
Bacon: Sprinkle crumbled bacon on top for an extra smoky and savory feel to the dish.

Close-up of a deviled egg topped with shrimp.

Substitutions

No need to worry, if you do not have all the ingredients present now! Here are a few substitutions that will work just as well:

Mayonnaise: For a lighter version, you can use Greek yogurt or sour cream.
Cajun Seasoning: If you don’t have it, don’t worry! You can easily make your own by mixing paprika, garlic powder, cayenne pepper, onion powder, and thyme. It’s that simple! Here’s my recipe for Cajun Seasoning Substitute.
Shrimp: Small prawns or cooked crabmeat may be used instead.

How to Make Deviled Eggs with Cajun Shrimp

Like most deviled egg recipes, this one uses a conventional method. Normally, I cut them in half, which gives me about twenty pieces to work with. However, if you are fancier, you could cut them off the top instead to create 10 servings of standing deviled eggs.

Step 1: Boil the Eggs

For the best hard-boiled eggs, place them in a single layer at the bottom of a saucepan. Pour enough water into the pot of boiling water to cover the eggs by at least an inch.

Heat the water to boiling point on medium-high heat. After the water has boiled, turn off the heat and cover the pan. Allow it to sit for around 12 minutes.

Before boiling the eggs, pour some vinegar into the boiling water. This will help break down the eggshells, enabling them to be peeled easily after cooking. This technique is helpful if you need help with peeling eggs and want to avoid the bother and time it takes to do it.

Then put the eggs in a bowl filled with ice to give it an ice bath.

Step 2: Peeling

Crack the eggs gently on the countertop, and then roll them between your palms. The shell should be removed simply.

They can also be washed down or just wiped with a cloth until all the pieces are off. Carefully divide the eggs in half through the length of the egg.

Scoop out the yolk and keep them in another small bowl.

Step 3: Filling

Mash the yolks lightly with a fork.

Add the mayonnaise, hot sauce, Dijon mustard, 1 teaspoon of Cajun spices, and a pinch of sugar. Mix until smooth.

mashed egg yolks with remaining ingredients.

Season to taste. If the filling needs more acid, I add a little bit of lemon juice rather than mustard.

Refrigerate the filling while making the shrimp and prevent it from discoloring.

Step 4: Sear the Shrimps

Spoon the seasoning over the shrimp.

Heat a cast-iron skillet or any other bottom heavy pan over medium heat. Pour the olive oil.

Throw in the shrimp in a single layer, and let it fry for 2-3 minutes. Turn it over and fry for one more minute. Check the shrimp. It should be well done.

Remove the cooked shrimp from the pan and place it on a separate plate to cool while you start assembling the eggs.

If you want very juicy succulent shrimp, do not over-fry them. Fry them on high flame and remove them from the pan once they become slightly opaque and pink in color. Just remember that shrimp continue to cook even after being transferred off the skillet, so the shrimp you are making should be slightly underdone.

Step 5: Assemble

Spoon the mixture into a piping bag fitted with a large tip and pipe it into the egg white halves. You can also scoop this mixture using a spoon.

egg halves with egg yolk mixture scooped.

egg halves filled with egg yolk mixture.

Put one shrimp and one jalapeno slice on top of each of the egg halves. I suggest placing the shrimp slightly elevated on the right side.

Transfer eggs to a serving plate. Top with shrimp and a slice of jalapeno, and then garnish with chives. Serve with the lemon wedges.

Love eggs? Also, check out my tasty Scrambled Eggs With Vegetables.

Expert Tips for Deviled Eggs with Cajun Shrimp

To get the best flavor, you should use fresh eggs that are one week old. When buying them from the grocery store, they are normally perfectly aged.
If you do not have the piping bag, you can scoop the mixture and drop it into the egg whites using a spoon.
Adding one teaspoon of baking soda to the boiling water makes it easier to peel the boiled eggs.
Refrigerate the filling for another thirty minutes before adding the shrimp.

Close-up of deviled egg with Cajun shrimp.

Serving

You can serve these Deviled Eggs with Cajun Shrimp alongside the following:

How to Store Leftovers

In case you have extra deviled eggs for the next serving, always ensure you store them in airtight containers and then refrigerate them. They will last for up to three days.

More Egg Recipes

More Shrimp Recipes

If you make this recipe please leave a star rating below. Your rating helps others find the recipe plus I love hearing from you! Thank you!

In a saucepan large enough to accommodate the eggs with a slight overlap, bring water to the level of the eggs. Cook until boiling, then turn off the heat. Cover and allow to stand for 12 minutes. Drain the eggs, and as soon as it is safe to do so, rinse them under cold water. You can add a few ice cubes to cool them rather fast.

10 eggs
Remove the shell and, using a large knife, cut the eggs in half through their length. Scoop out yolks and put them into another mixing bowl. When it is completely done, beat the yolks with a fork. Stir in the mustard, mayo, sugar, hot sauce, and one teaspoon of the Cajun seasoning, and combine until smooth. Chill filling for some time.

1 tablespoon Dijon mustard, ½ cup mayonnaise, ¼ teaspoon granulated sugar, 1 teaspoon hot sauce, 1 teaspoon Cajun seasoning
Using 1 tablespoon of the Cajun seasoning, marinate the raw shrimp. Heat the olive oil in a cast iron or a heavy, deep skillet on medium heat. Lay the shrimp in a single layer and cook for 2-3 minutes. Turn over and cook for another 2 minutes. Transfer the shrimp to a plate; this will help stop the cooking process.

1 tablespoon Cajun seasoning, 20 medium shrimp, 2 tablespoons olive oil
Finally, fit a pastry bag with a large tip and pipe the yolk mixture into the whites. Top with shrimp and a slice of jalapeno, and then garnish with chives. Best served immediately, it may also be chilled for up to 2 hours before serving with lemon wedges.

1 jalapeno, Fresh chives for garnishing, Lemon slices for garnishing

If you do not have a pastry bag and tip for piping the filling, you can use a resealable plastic bag, and cut off the corner. Alternatively, you can just use a spoon to scoop this into the egg whites.
For spiced-up eggs, you can add more diced jalapenos to the yolk mixture.
Although sugar is not compulsory here, I feel it helps to perfect the balance of the spicy filling.