Cajun Shrimp Deviled Eggs

Cajun Shrimp Deviled Eggs are a fun twist on a classic favorite, combining creamy deviled egg filling with a spicy kick and tender shrimp on top. The blend of smoky cajun seasoning adds just the right amount of heat, making these bites a perfect party appetizer or snack to enjoy anytime. The shrimp add a nice texture contrast, making each bite feel a little special.

I love making these for get-togethers because they always get compliments and disappear fast. What’s great is that they’re super easy to prepare ahead of time, so I don’t feel rushed when guests arrive. If you’re a fan of bold flavors, I’d suggest sprinkling a little extra paprika or cayenne on top for that little extra zing.

These deviled eggs bring together the cool creaminess of the filling and the spicy, juicy shrimp in a way that’s just satisfying and fun. I like serving them chilled on a pretty platter with some fresh herbs sprinkled over for color. They’re one of those snacks that make me smile every time I eat one—and I bet you’ll feel the same!

Key Ingredients & Substitutions

Eggs: Fresh large eggs work best for deviled eggs; they peel easier when cooled in an ice bath. Older eggs can be harder to peel, so keep that in mind.

Shrimp: Medium shrimp add a nice texture and flavor. You can use pre-cooked shrimp for speed, but I prefer cooking them myself for better taste.

Cajun Seasoning: This adds a spicy kick. If unavailable, try a mix of paprika, garlic powder, cayenne, and black pepper as a substitute.

Mayonnaise: It makes the filling creamy. Greek yogurt or avocado can be a lighter substitute, but the texture changes slightly.

Dijon Mustard & Vinegar: These give tang and depth. You can swap Dijon for yellow mustard, and apple cider vinegar for white wine vinegar if needed.

How Can I Get Perfectly Cooked and Easy-to-Peel Hard-Boiled Eggs?

Cooking eggs just right is key for smooth deviled eggs. Follow these steps for best results:

• Place eggs in a single layer, cover with cold water—about an inch over the eggs.
• Bring water to a boil over medium-high heat, then remove from heat and cover the pot.
• Let eggs sit for 10-12 minutes to finish cooking gently without overcooking.
• Drain and immediately transfer eggs to an ice bath for at least 5 minutes; this cools them quickly and helps with peeling.

Peeling under cold running water can also help remove shells more easily. Patience here saves you frustration!

Equipment You’ll Need

• Medium saucepan – I recommend this because it cooks eggs evenly and makes peeling easier with a quick ice bath afterward.
• Slotted spoon – helps transfer hot eggs to the ice bath safely and steadily.
• Skillet – perfect for cooking the shrimp quickly and evenly with just a little oil.
• Mixing bowl – great for mashing yolks and mixing the filling until smooth.
• Piping bag or teaspoon – makes filling the egg whites neat and easy.
• Sharp knife and cutting board – useful for slicing eggs and chopping herbs for garnish.

Flavor Variations & Add-Ins

• Use cooked crab meat or crawfish instead of shrimp for different seafood flavors that work well with Cajun spices.
• Mix in shredded cheddar or pepper jack cheese into the yolk filling for extra richness and a hint of spice.
• Top the eggs with sliced jalapeños or pickled red onions to add a tangy crunch and extra heat.
• Sprinkle smoked paprika or cayenne on top for a smokier or spicier finish to your deviled eggs.

Cajun Shrimp Deviled Eggs

Ingredients You’ll Need:

• 6 large eggs
• 12 medium shrimp, peeled and deveined
• 2 tbsp olive oil
• 1/2 tsp Cajun seasoning, plus more for garnish
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar
• 1/4 tsp garlic powder
• Salt and black pepper, to taste
• Fresh chives or green onions, chopped (for garnish)
• Fresh dill or parsley sprigs (optional, for garnish)

Time You’ll Need:

This recipe takes about 20 minutes to make. Most of the time is hands-off while the eggs cook and cool, and shrimp cook quickly. You can serve the deviled eggs right away or chill them for up to one day before serving.

Step-by-Step Instructions:

1. Cook and Cool the Eggs:

Place your eggs in a single layer in a saucepan and cover them with water by about an inch. Bring the water to a boil over medium-high heat. Once boiling, remove the pot from heat, cover it, and let the eggs sit for 10 to 12 minutes. After that, drain the hot water and transfer the eggs to a bowl of ice water to cool for at least 5 minutes. This makes peeling easier.

2. Prepare and Cook the Shrimp:

While the eggs are cooling, season the peeled shrimp with 1/2 teaspoon of Cajun seasoning. Heat the olive oil in a skillet over medium-high heat, then add the shrimp. Cook them for 2 to 3 minutes on each side until they turn opaque and are cooked through. Set the shrimp aside to cool slightly.

3. Make the Filling and Assemble:

Peel the cooled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a bowl. Use a fork to mash the yolks, then mix in the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until the mixture is smooth and creamy. Spoon or pipe this yolk mixture evenly into the egg white halves. Top each half with one cooked shrimp. Sprinkle with extra Cajun seasoning and chopped chives or green onions for a fresh touch. Optionally, garnish your serving platter with fresh dill or parsley sprigs.

4. Serve or Store:

Serve your Cajun Shrimp Deviled Eggs immediately for the freshest taste. If you want to prepare them in advance, cover and refrigerate for up to one day before serving.

Can I Use Frozen Shrimp for This Recipe?

Yes, you can! Just be sure to fully thaw the shrimp in the refrigerator overnight or in a sealed bag submerged in cold water before cooking. Pat them dry to avoid extra moisture in the pan.

Can I Make Cajun Shrimp Deviled Eggs Ahead of Time?

Absolutely! You can prepare the eggs and filling, then assemble and refrigerate for up to 1 day. Add the cooked shrimp and garnish right before serving to keep them fresh and flavorful.

How Should I Store Leftover Deviled Eggs?

Store leftovers in an airtight container in the refrigerator for up to 1 day. For best texture, avoid storing with the shrimp on top and add them fresh when serving again.

What Can I Substitute for Cajun Seasoning?

If you don’t have Cajun seasoning, a simple blend of smoked paprika, garlic powder, onion powder, cayenne pepper, and black pepper works well as a substitute.