Cajun Shrimp Deviled Eggs
Deviled eggs get a spicy, flavor-packed upgrade with this Cajun shrimp twist. These are creamy, smoky, and perfect for sharing at any gathering. They never last long on the table!
Equipment
- 1 Saucepan for boiling eggs
- 1 Skillet for sautéing shrimp
- 1 Mixing Bowl for yolk mixture
- 1 Knife for halving eggs
- 1 Spoon or piping bag for filling eggs
Ingredients
- 6 large eggs
- 12 medium cooked shrimp peeled and deveined, plus more for garnish if desired
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1 tsp Cajun seasoning plus more for dusting
- 0.25 tsp smoked paprika
- 1 tbsp green onion finely chopped, plus more for garnish
- salt and pepper to taste
- olive oil for sautéing
Instructions
Prepare the eggs
- Place eggs in a saucepan, cover with water, and bring to a boil. Turn off heat, cover, and let sit for 10 minutes. Cool in ice water, then peel.
Cook the shrimp
- Heat a drizzle of olive oil in a skillet over medium heat. Toss in shrimp, sprinkle with a pinch of Cajun seasoning, and sauté for 2-3 minutes until cooked through. Set aside to cool.
Make the filling
- Halve eggs lengthwise. Gently pop yolks into a bowl. Mash with mayonnaise, Dijon, lemon juice, Cajun seasoning, smoked paprika, and green onion until smooth. Season to taste.
Assemble the eggs
- Spoon or pipe yolk mixture back into egg whites. Nestle a shrimp on each egg half. Sprinkle with extra Cajun seasoning and green onion for color.
Notes
Store assembled deviled eggs in an airtight container in the fridge for up to 2 days. If possible, add the shrimp just before serving. Enjoy cold, as reheating can dry out the filling and toughen the shrimp.