Description
A flavorful twist on classic deviled eggs, Cajun Shrimp Deviled Eggs combine creamy, spicy yolk filling with tender, seasoned shrimp for an irresistible appetizer that’s perfect for parties and gatherings.
Ingredients
Scale
Eggs and Filling
- 12 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon white vinegar
- 1/2 teaspoon Cajun seasoning
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Cajun Shrimp
- 1/2 lb shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Pinch of salt
- 1 tablespoon fresh lemon juice
- Hot sauce (optional)
- Additional parsley or chives (optional for garnish)
Instructions
- Prepare the Eggs: Boil a pot of water and gently lower the eggs into the water. Cook for 10-12 minutes to hard boil. Once cooked, transfer the eggs to an ice bath or run them under cold water to cool completely, which makes peeling easier.
- Peel and Halve Eggs: Carefully peel the cooled eggs, then slice each egg in half lengthwise. Remove the yolks and set the egg whites aside for filling.
- Make the Deviled Egg Filling: Mash the egg yolks in a bowl until smooth. Add mayonnaise, Dijon mustard, white vinegar, Cajun seasoning, garlic powder, salt, and pepper. Stir thoroughly until the mixture is creamy and well combined. Taste and adjust seasoning if necessary.
- Prepare the Cajun Shrimp: Heat olive oil in a skillet over medium-high heat. Toss the peeled and deveined shrimp with Cajun seasoning, smoked paprika, garlic powder, and salt until evenly coated. Cook the shrimp for 2-3 minutes on each side until they turn pink and are cooked through.
- Finish the Shrimp: Squeeze fresh lemon juice over the cooked shrimp, then remove from heat and allow them to cool slightly for easier handling.
- Assemble the Deviled Eggs: Spoon or pipe the deviled egg filling evenly into each egg white half. Slice the cooked shrimp into bite-size pieces and place one piece on top of each filled egg half. Garnish with fresh parsley and add a few drops of hot sauce if desired for an extra kick.
- Serve: Arrange the Cajun Shrimp Deviled Eggs on a serving platter and serve immediately, or refrigerate for up to 2 hours before serving to allow flavors to meld.
Notes
- Use fresh eggs for easier peeling after boiling.
- Adjust the amount of Cajun seasoning based on your spice preference.
- For a milder option, omit the hot sauce garnish.
- Prepare shrimp just before assembling to keep them tender and juicy.
- Can be made a few hours ahead and stored covered in the refrigerator.
