Cajun Shrimp Deviled Eggs
These Cajun Shrimp Deviled Eggs are the kind of party bite that always disappears fast. The filling is creamy, the shrimp are lightly spiced, and each egg feels just a little extra in the best way.This recipe brings together classic deviled eggs and bold Cajun flavor in a way that feels special without being fussy. It is easy to make ahead, looks beautiful on a platter, and gives you a nice mix of creamy, smoky, and savory in every bite.
Ingredients
- 6 large eggs
- 0.25 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika plus a little more for garnish
- 1 teaspoon Cajun seasoning
- Salt to taste
- Black pepper to taste
- 8 to 10 small shrimp peeled and deveined
- 1 teaspoon olive oil
- 0.25 teaspoon smoked paprika
- 1 tablespoon chopped parsley
Instructions
- Place the eggs in a pot and cover them with cold water. Bring the water to a boil, then lower the heat and let them simmer for about 10 minutes. Move the eggs to an ice bath so they cool quickly and peel more easily.
- While the eggs cool, warm the olive oil in a skillet over medium heat. Toss the shrimp with smoked paprika, a pinch of Cajun seasoning, salt, and pepper, then cook for 1 to 2 minutes per side until pink and just cooked through. Set aside to cool, then chop them into small pieces if needed.
- Peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them in a bowl. Mash the yolks with mayonnaise, Dijon mustard, lemon juice, garlic powder, paprika, Cajun seasoning, salt, and pepper until smooth and creamy.
- Spoon or pipe the filling back into the egg white halves. Keep the filling mounded slightly so the eggs look neat and full.
- Top each deviled egg with a small piece of shrimp and finish with parsley and a light dusting of paprika. Chill until ready to serve, or enjoy right away.
Notes
Store the deviled eggs in an airtight container in the refrigerator for up to 2 days. For the best look and texture, keep the shrimp garnish separate if you are making them ahead, then add it right before serving.
These eggs are best served cold, so reheating is not needed. If they have been chilled for a while, let them sit at room temperature for 10 to 15 minutes before serving so the filling softens slightly.