Cajun Shrimp Deviled Eggs
Elevate your appetizer game with delicious Cajun shrimp deviled eggs. They're perfectly spiced, easy to make, and your guests will love them.
Servings: 24 deviled eggs
Equipment
- Saucepan Large
- Skillet Large
- Hand Mixer or Potato Masher or Fork
- Pastry Bag or Ziploc Bag
Ingredients
- 24 raw shrimp small, peeled and deveined
- 1 ½ Teaspoons Cajun seasoning
- 12 eggs large
- 1 Tablespoon butter
- ½ Cup mayonnaise
- 2 Tablespoons Dijon mustard
- 2 Teaspoons hot sauce
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- ice water as needed
Optional Garnishes:
- chives finely chopped
- bacon crumbled
- Cajun seasoning
Instructions
Boil the Eggs:
- Add the eggs to a large saucepan and cover with cold water. Place the pan over a medium-high heat and bring to a boil.
- Reduce to a simmer, cover and cook for 12 minutes.
- Immediately transfer eggs to a bowl of ice water to cool.
- Gently tap the eggs on all sides and peel off the shells.
- Slice them in half lengthwise and remove the yolks to a medium bowl.
Cook the Shrimp:
- Pat the shrimp dry with a paper towel and season them with 1 teaspoon of Cajun seasoning, tossing to combine.
- Melt the butter in a large skillet over a medium-high heat.
- Add the shrimp and sear on each side for 1 or 2 minutes, or until cooked through.
- Remove the shrimp to a plate and set aside.
Assemble the Deviled Eggs:
- Add the mayonnaise, remaining ½ teaspoon of Cajun seasoning, the Dijon mustard, hot sauce, salt, and pepper to the bowl of egg yolks.
- Mash or blend the mixture until mostly smooth. You can use masher or fork, or a low-speed electric hand mixer for more creaminess and fluffiness.
- Transfer the egg mixture into a piping bag. Arrange the egg whites onto a serving platter and evenly pipe (or spoon) the egg mixture into each egg white.
Add the Garnishes:
- Garnish the Cajun shrimp deviled eggs with a sprinkle of Cajun seasoning, chives and crumbled bacon if liked.
- Top each deviled egg with a shrimp and then serve immediately or keep refrigerated until serving.
Notes
Pat the shrimp dry first: Ensure your shrimp are dry before adding the seasoning to achieve a nice sear. A paper towel works best for this.
Ice bath: Transfer the hot hard boiled eggs into ice water immediately after cooking to stop the cooking process and make peeling easier.
No piping bag? Use a gallon-size Ziploc bag, snip the corner off with scissors and proceed to pipe the mixture into the egg whites.
Ice bath: Transfer the hot hard boiled eggs into ice water immediately after cooking to stop the cooking process and make peeling easier.
No piping bag? Use a gallon-size Ziploc bag, snip the corner off with scissors and proceed to pipe the mixture into the egg whites.
Nutrition
Calories: 72kcal | Carbohydrates: 0.5g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 96mg | Sodium: 189mg | Potassium: 49mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 204IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 0.5mg
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