Cajun Shrimp Deviled Eggs
What happens when New Orleans flavor meets a classic deviled egg? The BEST deviled eggs you’ve ever eaten! These Cajun Shrimp Deviled Eggs are savory and SO flavorful and topped with a perfectly plump cajun shrimp. They’ll be the hit of the party for sure!
There is something so satisfying about finger foods like Cajun Cocktail Shrimp, Spinach and Artichoke Dip, and deviled eggs. Deviled eggs are one of those finger foods that I keep sneaking back to at parties. This recipe for cajun shrimp deviled eggs is so good, they might not even make it out of your kitchen. I always make some extra to eat at home!
Craving more cajun shrimp flavor? Try Blackened Shrimp!
Recipe Quick Notes
Lauren’s Take: Deviled eggs but better! I can’t get enough of these. I love the flavors of vinegar, horseradish and cajun spices plus a juicy seared shrimp. It really kicks them up a notch from regular deviled eggs.
Taste: More flavorful than your traditional deviled egg, seasoned with cajun spices, horseradish, hot sauce, and fresh herbs. These have mild spiciness and major flavor.
Texture: Creamy deviled egg filling with a perfectly seared shrimp.
Time: You’ll need about 1 hour to make these absolutely delicious Cajun shrimp deviled eggs.
Expert Tips for Deviled Eggs
- Substitute piping bag. Use a large zip top plastic bag as a piping bag. Fill the bag and squeeze all the filling down to one corner. Snip the corner off, and pipe into the egg white halves.
- Hot skillet. To get a nice browned sear on your shrimp, pat them dry before seasoning. Fully preheat the cast iron skillet before adding the shrimp.
- Boil a few extra. Chances are, one of the eggs may break during boiling, or be difficult to peel. I always boil a few extra eggs in case this happens.
- Chill the filling. The filling can get runny if it gets warm. For best results, refrigerate the filling for 15-30 minutes before piping it into the egg whites.
Ingredients & Substitutions
See the recipe card below for the complete list of ingredients and measurements.
- Large eggs – Quality eggs that have bright orange-yellow yolks make the best deviled eggs!
- Shrimp – It is best to use small shrimp for these deviled eggs so they fit nicely on top. The 51-60 size is usually perfect. This means that there are 51 to 60 shrimp per pound, and you will need about a half a pound.
- Cajun seasoning – You can use any brand, but I recommend Homemade Cajun Seasoning. It has the perfect blend of spices and salt. Creole seasoning will also work.
- Mayonnaise – Makes the creamy base of the deviled egg filling.
- Creole mustard – You can find creole mustard online if it’s not available in your local grocery store. Substitute for whole grain dijon mustard.
- Hot sauce – For cajun type recipes, I recommend using a vinegar based hot sauce like Crystal or Tabasco.
- Green onions – Green onions are used often in South Louisiana cuisine. You can substitute for chives or parsley if needed.
- Pickled jalapeños – The amount called for in this recipe is just enough for flavor, but won’t make the whole egg that spicy. Add more or less for your taste.
- Prepared horseradish – You only need just a little for this recipe. It won’t be overpowering for those who don’t like the flavor.
Equipment Needed
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Buy Now → How to Make Cajun Shrimp Deviled Eggs
Step One: Boil
Add cold eggs to boiling water. Turn heat to a low simmer and cook for 13 minutes. Transfer the eggs to an ice bath and let sit for 15 minutes.
Step Two: Sear
Season shrimp evenly with cajun seasoning. Sear the shrimp on each side in a hot cast iron skillet over medium-high heat. Set shrimp aside.
Step Three: Peel & Mix
Carefully peel the eggs under cold running water then slice in half lengthwise. Remove the yolks and mash with a fork, then mix with remaining ingredients.
Step Four: Assemble
Add deviled egg filling to a piping bag then fill each boiled egg half. Top with a cajun shrimp and chopped green onions for garnish.
How to Peel Eggs for Deviled Eggs
- After shocking the boiled eggs in an ice bath, gently tap them on the counter on all sides to crack the shell.
- Very gently push the eggs into the counter to make cracks all around the shell.
- Hold the egg under cold running water and start peeling from the bottom, making sure to lift the inner membrane with the outer shell.
- Rinse off the eggs to make sure there are no shells remaining, and pat dry.
Tips for Easy Peeling Deviled Eggs
I have tried so many methods of making easy peeling boiled eggs while testing this recipe. While nothing seems to be perfect every time, here are some of the best ones I found.
- Use older eggs. Older eggs are easier to peel than fresh ones.
- Keep the eggs cold. Keep eggs refrigerated while boiling the water. Adding cold eggs to boiling water helps shock the inner membrane which makes it stick less to the boiled egg.
- Shock in an ice bath. This might be the most important step for easy peeling eggs. Not only does shocking the eggs in an ice water bath stop the cooking process, but it also helps the inner membrane peel away from the egg better.
- Boil at a gentle simmer. If the water is at a rolling boil, the eggs will knock around more which may cause some to crack. A gentle simmer is better.
- Add salt and vinegar to the boiling water. This is supposed to help the shells soften and peel away easier.
- Use an egg cooker. If all else fails, I have found an egg cooker to be one of the best ways to get perfectly cooked easy peeling eggs!
Storage & make ahead
- Storage: Store deviled eggs in an airtight container in the refrigerator for 3-4 days.
- Freeze: Do not freeze deviled eggs.
- Make ahead: You can make these cajun deviled eggs the day before you want to serve them and store them in the refrigerator. You can also make the filling ahead of time if needed.
What to Serve With Deviled Eggs
If you’re having a family get together or holiday party, here are some fun finger foods and appetizers to serve along with your delicious cajun shrimp deviled eggs!
Frequently Asked Questions
Yes, you can use frozen shrimp for this recipe. Defrost the shrimp first before cooking.
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The Best Cajun Shrimp Deviled Eggs Recipe
Ingredients
- 12 large eggs
- 1 teaspoon salt optional
- 1 teaspoon vinegar optional
- 24 small raw shrimp peeled and deveined, about ½ pound of 51-60 sized shrimp
- ¼-½ teaspoon cajun seasoning or to taste
- 1 tablespoon avocado oil or other neutral oil
- ½ cup mayonnaise
- 2 tablespoons creole mustard
- 2 tablespoons finely chopped green onions 1-2 shoots, plus some for garnish
- 4 teaspoons finely chopped pickled jalapeños
- 2 teaspoons hot sauce
- ½ teaspoon prepared horseradish
- salt, pepper, and cajun seasoning to taste
Instructions
- BOIL: Bring a large pot of water to a boil. Option to add salt and vinegar which can help with easier peeling. Once boiling, gently add cold eggs to the pot. Turn the heat down to a low simmer. Cook for 13 minutes, then transfer the eggs to a large bowl full of ice water. Let eggs sit in ice water for at least 15 minutes before peeling.
- SEAR: While the eggs are boiling, prepare the shrimp. Pat shrimp dry with a paper towel, then season them evenly with cajun seasoning. Heat a skillet over medium-high heat. Add 1 tablespoon avocado oil to the pan and swirl to coat. Sear the shrimp 1-2 minutes on each side until cooked through. Remove shrimp promptly to a plate and set aside to cool.
- PEEL: Gently tap the eggs on the counter on all sides to crumble the shell. Peel off shell and inner membrane under cold running water. Pat them dry and carefully slice them in half lengthwise. Remove the yolks to a medium bowl and mash them well with a fork.
- MIX: Add mayonnaise, creole mustard, green onions, pickled jalapeños, hot sauce, and horseradish to the bowl with mashed egg yolks. Mix until mostly smooth. Taste and adjust seasonings if necessary. Transfer mixture to a plastic zip top bag. For best results, refrigerate the filling for 15-30 minutes before piping.
- ASSEMBLE: Snip the corner off the plastic bag to turn it into a piping bag. Pipe the egg filling into the egg white halves. Option to top with a sprinkle of green onions or a pinch of cajun seasoning for garnish. Top each deviled egg with a shrimp.
- SERVE: For the best flavor and texture, refrigerate the deviled eggs before serving.
Notes
- Boil a few extra eggs! Some are bound to crack or be difficult to peel.
- Use older eggs, they should be easier to peel than fresh ones.
- Keep the eggs cold before adding to boiling water and don’t skip the ice bath after boiling.
- Boil at a gentle simmer. A rolling boil can cause some eggs to crack.
- Add salt and vinegar to the boiling water. This is supposed to help the shells soften and peel away easier.
- If all else fails, I have found an egg cooker to be one of the best ways to get perfectly cooked easy peeling eggs!
- I’ve tested these eggs with Tony’s Creole seasoning and my homemade cajun seasoning. Different seasoning blends have different salt and spice levels. Use cajun seasoning to taste.
- Storage: Store deviled eggs in an airtight container in the refrigerator for 3-4 days.
- Do not freeze deviled eggs.
- Make ahead: You can make these cajun deviled eggs the day before you want to serve them and store them in the refrigerator. You can also make the filling ahead of time if needed.
Equipment
- Large pot
- Spider strainer
- Skillet
- Plastic zip top bag
Nutrition
Meet Lauren
I’m the blogger, recipe developer, food photographer, and otherwise food obsessed gal behind Lauren From Scratch. I was born and raised in New Orleans and lived in South Louisiana most of my life. Growing up around Cajun country has instilled a love of food that runs deep in my bones. I am passionate about food and teaching you how to make mouth-watering Louisiana inspired dishes in your own kitchen!
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