These Cajun Shrimp Deviled Eggs bring bold flavor to your appetizer game with just a little extra effort. They’re spicy, creamy, and topped with tender shrimp for a bite that’s anything but ordinary. Perfect for parties, game day snacks, or when you’re craving something with a kick.
Why settle for plain deviled eggs when you can dress them up with juicy Cajun-spiced shrimp and a punchy filling that brings in mustard, jalapeños, and horseradish? They come together quickly and always disappear fast. One bite and you’ll see why these deserve a spot at your next gathering.
Helpful Tips
- Don’t overcook the shrimp: They only need 2-3 minutes per side. As soon as they turn pink and opaque, pull them off the heat.
- Adjust the spice level: Use less jalapeño or mustard if you want a milder version. Or add more Cajun seasoning for a bolder kick.
- Prep ahead: Boil the eggs and cook the shrimp a day in advance. Assemble right before serving to keep everything fresh.
You Might Also Like
Cajun Shrimp Deviled Eggs
Ingredients
- 6 large eggs
- 12 small raw shrimp peeled and deveined, 51-60 size
- 1-2 teaspoons cajun seasoning to taste
- 1 tablespoon neutral cooking oil
- 2 tablespoons mayonnaise
- 1 tablespoon spicy brown mustard
- 1 green onion finely chopped
- 2 teaspoons pickled jalapeños finely chopped
- 1/4 teaspoon prepared horseradish
- salt to taste
- Cajun seasoning to taste
Instructions
- Set your cold eggs in cold water in a pot and bring to a boil. Lower the heat, and let the eggs simmer for 10 minutes. When done, remove the eggs from the pot and set in a bowl of ice water to cool for 15 minutes.
- While the eggs cool, heat a skillet over medium heat. Add the oil. Once hot, add the shrimp and cook for 2-3 minutes per side, until opaque. Remove to a paper towel lined plate.
- Peel the eggs. Cut them in half lengthwise.
- Pop the yolks out into a bowl. Set the egg whites on a platter.
- Mash yolks with a fork until crumbly, then mix in mayonnaise, mustard, green onion, pickled jalapenos, and horseradish. Taste and season to your liking with salt.
- Transfer to a piping bag (or Ziploc with the tip cut off) and pipe into each egg white, slightly overfilling.
- Top with a shrimp and a dusting of cajun seasoning.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.