Cajun Shrimp Deviled Eggs

Cajun Shrimp Deviled Eggs bring bold Southern flavor to your next appetizer spread. They start with a creamy, tangy yolk filling spiked with spicy mustard, jalapeños, and horseradish, then get topped with juicy pan-seared shrimp and a dusting of Cajun seasoning. Each bite is rich, zippy, and has just enough heat to keep things interesting.

If you’re looking for a deviled egg that packs a punch, this one delivers. The shrimp add texture and a little bit of decadence, while the Cajun spice blend ties everything together with that signature smoky kick. They’re perfect for game day, brunch spreads, or anytime you want to serve something a little unexpected.

Helpful Tips

• Don’t overcook the shrimp: They cook fast, so 2-3 minutes per side is plenty. You want them juicy, not rubbery.
• Adjust the spice: Use more or less Cajun seasoning depending on your heat tolerance. You can also skip the extra sprinkle on top if you want a milder bite.
• Use small shrimp: The 51-60 size shrimp are perfect for topping deviled eggs without overwhelming them.

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• Mexican Street Corn Deviled Eggs
• Smoked Deviled Eggs
• Spicy Chili Ramen Eggs

Cajun Shrimp Deviled Eggs

Cajun Shrimp Deviled Eggs start with a creamy, tangy yolk filling spiked with spicy mustard, jalapeños, and horseradish, then get topped with juicy pan-seared shrimp and a dusting of Cajun seasoning.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Cooling Time 15 minutes mins

Total Time 35 minutes mins

Course Appetizer

Cuisine American

Servings 12 Deviled Eggs

Calories 58 kcal

Ingredients

  

1x2x3x

• 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

Calories: 58kcalCarbohydrates: 0.5gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 99mgSodium: 86mgPotassium: 68mgFiber: 0.2gSugar: 0.2gVitamin A: 227IUVitamin C: 0.3mgCalcium: 21mgIron: 1mg

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