Cajun Shrimp Deviled Eggs are a fun twist on a classic favorite! These little bites combine the creamy, tangy filling of deviled eggs with a spicy kick from Cajun seasoning and tender, flavorful shrimp. Each egg half is topped with a small shrimp that’s been seasoned just right, adding a bit of texture and zest that really wakes up your taste buds.
I love making these for gatherings because they’re easy to grab but feel special. The Cajun spices give them a nice kick without being too overwhelming, so even those who don’t usually love spice can enjoy them. I usually cook the shrimp quickly with some paprika, garlic, and a touch of cayenne, which makes the flavors pop. Also, a sprinkle of fresh parsley on top brightens them up and makes them look pretty on the plate.
These deviled eggs are perfect for parties or when you just want a snack that’s a little different from the usual. I find that they disappear fast when I bring them along, so they’re definitely a crowd-pleaser. Serving them chilled right out of the fridge helps keep the creamy filling fresh and cool, making every bite just right on a warm day. I always look forward to making these again because they bring a bit of Southern flair to the table in such a fun and tasty way!
Key Ingredients & Substitutions
Eggs: Fresh large eggs work best for firm whites and creamy yolks. Older eggs peel easier if you find peeling tricky.
Mayonnaise: This keeps the filling creamy. You can swap for Greek yogurt if you want a lighter option, but it changes the texture a bit.
Cajun Seasoning: This gives the shrimp bold flavor and a little heat. If you don’t have Cajun spice, use a mix of paprika, cayenne, garlic powder, and oregano instead.
Shrimp: Medium-sized peeled and deveined shrimp cook quickly and look nice on each egg half. Frozen shrimp works fine—just thaw and pat dry before cooking.
How Do I Cook and Peel Perfect Hard-Boiled Eggs?
The secret to great deviled eggs is perfectly cooked yolks and easy peeling. Follow these tips:
- Start eggs in cold water, fully covered by about an inch.
- Boil, then remove from heat and cover for steady cooking—this avoids overcooked eggs.
- Cool eggs in ice water right after cooking; this stops cooking and loosens the shell.
- Peel gently by cracking all over and rolling the egg to loosen shells. Running water helps remove stubborn bits.
These steps give you smooth, creamy yolks and eggs easy to peel without mess.
Equipment You’ll Need
- Medium saucepan – I use this to boil the eggs easily and evenly.
- Slotted spoon – helps you transfer hot eggs to and from the water safely.
- Bowl for mixing – a medium-sized bowl is perfect for mashing yolks and mixing filling.
- Small spoon or piping bag – makes filling the egg whites neat and simple.
- Skillet – I like a non-stick skillet to sear the shrimp quickly without sticking.
Flavor Variations & Add-Ins
- Swap shrimp for cooked crab meat or cooked chorizo for a different protein twist.
- Add a dash of hot sauce or cayenne to the yolk mixture for extra spice.
- Mix in chopped jalapeños or diced peppers for some crunch and heat.
- Replace green onions with chopped fresh cilantro or parsley for a different fresh flavor.
How to Make Cajun Shrimp Deviled Eggs
Ingredients You’ll Need:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 12 medium shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning (divided)
- 1 tablespoon olive oil or butter
- Paprika, for garnish
- 2 tablespoons chopped green onions (scallions), for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes total: 12 minutes to boil and cool the eggs, 5 minutes for prepping the shrimp, and a few minutes to put everything together. It’s a quick and impressive appetizer!
Step-by-Step Instructions:
1. Boil and Cool the Eggs:
Place your eggs in a single layer in a saucepan. Cover them with cold water, making sure the water is about an inch above the eggs. Bring the water to a rolling boil over high heat. When it boils, remove the pan from heat and cover it. Let the eggs sit and cook in the hot water for 10 to 12 minutes.
After that, drain the hot water. Transfer the eggs right away into a bowl filled with ice water to cool completely, about 5 minutes. This makes peeling easier.
2. Prepare the Yolk Filling:
Peel the cooled eggs carefully and slice each one in half, lengthwise. Gently pop out the yolks and put them in a medium bowl. Mash the yolks using a fork until crumbly.
Add mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper to the mashed yolks. Mix everything until you have a creamy filling. Stir in half of the Cajun seasoning and taste to adjust seasoning if needed.
3. Cook the Cajun Shrimp and Assemble:
Spoon or use a piping bag to fill the egg whites evenly with the seasoned yolk mixture. In a skillet, heat the olive oil or butter over medium-high heat.
While it heats, toss the shrimp with the remaining Cajun seasoning. Sear the shrimp in the skillet for about 2 minutes on each side, until they turn pink and get a little charred. Remove from heat.
Top each filled egg half with one cooked Cajun shrimp. Sprinkle paprika and chopped green onions on top for a beautiful finish.
You can serve these deviled eggs right away or chill them until ready to enjoy. Either way, they’re sure to be a hit!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just be sure to thaw the shrimp completely before cooking. Thaw them overnight in the fridge or place them in a sealed bag submerged in cold water for faster thawing. Pat dry to avoid excess moisture when searing.
How Should I Store Leftover Deviled Eggs?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the shrimp and eggs together, but consume soon for the best taste and texture. Reheat shrimp briefly or enjoy cold.
Can I Make the Filling Ahead of Time?
Absolutely! You can prepare the yolk mixture a day in advance and refrigerate it. Fill the egg whites and top with shrimp just before serving for best freshness and presentation.
What’s a Good Alternative to Cajun Seasoning?
If you don’t have Cajun seasoning, try mixing smoked paprika, garlic powder, onion powder, cayenne pepper, and dried oregano to mimic the flavor. Adjust the amounts to taste for your perfect spice level.