Get ready to wow your guests (or just treat yourself!) with a platter of Cajun Shrimp Deviled Eggs—a zesty, creamy, and luxurious spin on the old-school favorite that everyone loves. Each bite delivers a gentle crunch of shrimp folded into velvety yolks, with bright notes of lemon, a whisper of heat from Cajun seasoning, and a little pop of green onion for extra flair. Whether you’re prepping for a casual brunch, a festive dinner, or the ultimate party snack, Cajun Shrimp Deviled Eggs hit all the right notes: easy to make, bursting with flavor, and sure to disappear fast!
Ingredients You’ll Need
You don’t need a ton of fancy ingredients to create these unforgettable Cajun Shrimp Deviled Eggs, but each one earns its place for maximum flavor, color, and texture. Simple pantry staples meet a few fresh touches to give every bite the perfect creamy, zesty, and craveable balance.
- Large eggs: The foundation for any deviled egg—firm whites, golden yolks, and protein-packed!
- Small cooked shrimp (peeled, deveined, and chopped): Juicy, tender shrimp bring a sweet brininess and satisfying texture.
- Mayonnaise: Provides that creamy richness every deviled egg filling needs—Duke’s or Hellmann’s work perfectly.
- Dijon mustard: Adds a subtle tang and gentle heat that brightens the filling.
- Lemon juice: A splash of citrus lifts all the flavors and keeps everything tasting fresh.
- Cajun seasoning (plus more for garnish): The key for bold, spicy, and smoky Louisiana-style flavor—choose your favorite blend.
- Salt and pepper to taste: Adjust to your liking for the perfect seasoning balance.
- Finely chopped green onion (plus more for garnish): Adds a crisp crunch and mild onion flavor, plus a pop of color.
- Optional hot sauce for extra heat: If you want these extra fiery or crave a vinegar punch, add a dash or two!
How to Make Cajun Shrimp Deviled Eggs
Step 1: Boil and Cool the Eggs
Start by placing your large eggs in a saucepan and covering them with cold water. Bring everything to a boil over medium-high heat. Once the water boils, immediately cover, remove the pan from heat, and let it sit for 10 to 12 minutes. This gentle method yields easy-to-peel eggs with creamy yolks every single time. Once time’s up, transfer your eggs to an ice bath or rinse under cold running water to stop the cooking and cool them down fast.
Step 2: Peel and Slice
When the eggs are cool, carefully peel them—rolling them gently on the counter beforehand helps crack the shells. Slice each egg in half lengthwise and use a small spoon to pop out the bright yolks. Arranging your egg whites on a platter now makes things easy for filling later.
Step 3: Make the Filling
Mash those yolks in a bowl using a fork until smooth. Stir in the mayonnaise, Dijon mustard, lemon juice, Cajun seasoning, and a sprinkle of salt and pepper. Aim for a creamy, fluffy texture—you can taste and adjust however you like before moving on.
Step 4: Add Shrimp and Green Onion
Fold the chopped shrimp and a teaspoon of green onion into your yolk mixture. This is where Cajun Shrimp Deviled Eggs start to really stand out. The shrimp add a juicy bite and subtle sweetness, while the green onion brings freshness and color.
Step 5: Fill and Garnish
Spoon or pipe the flavorful yolk mixture back into each egg white half, being generous! Sprinkle a little extra Cajun seasoning over the top for color and heat, followed by more chopped green onion or even a tiny bit of hot sauce if you’re craving a bigger kick. Your Cajun Shrimp Deviled Eggs are almost party-ready!
Step 6: Chill and Serve
Pop your finished deviled eggs in the fridge until you’re ready to serve them. Chilling allows the flavors to mingle and makes for the perfect, poppable party bite. They’re best served cool, so don’t skip this step!
How to Serve Cajun Shrimp Deviled Eggs
Garnishes
Garnish your Cajun Shrimp Deviled Eggs generously! Try an extra sprinkle of Cajun seasoning for color and flavor, an extra scattering of finely chopped green onion, a light dusting of smoked paprika, or even a couple of microgreens for a chef’s touch. These little details make your platter look vibrant and extra special.
Side Dishes
Pair your Cajun Shrimp Deviled Eggs with light, crunchy salads or other finger foods like pickled okra, cheese and crackers, or a fresh fruit platter. They also shine alongside classic Southern sides—think cornbread, collard greens, or a cold potato salad for a satisfying, crowd-pleasing spread.
Creative Ways to Present
For a memorable presentation, nestle your Cajun Shrimp Deviled Eggs in a vintage deviled egg tray, or create a circle on a flat platter and sprinkle sliced lemons or fresh herbs in the center. You could even serve each egg half atop a bed of lettuce or a small mound of Cajun rice for a festive appetizer that’s as pretty as it is tasty.
Make Ahead and Storage
Storing Leftovers
Leftover Cajun Shrimp Deviled Eggs will keep beautifully in an airtight container in the fridge for up to 2 days. To keep them fresh, line the container with a paper towel to absorb excess moisture, and avoid stacking the eggs to prevent smushing those gorgeous toppings.
Freezing
While freezing is not recommended for deviled eggs (the texture of both egg whites and the creamy filling changes), you can freeze the filling by itself in a zip-top bag for up to one month. Thaw overnight in the fridge, stir well, and pipe into freshly boiled egg whites just before serving.
Reheating
Deviled eggs are best served chilled or at room temperature. Avoid microwaving leftovers, as this can cause the filling to separate and become rubbery. Instead, let them sit out of the fridge for about 15–20 minutes before serving for the best flavor and texture.
FAQs
Can I use frozen or canned shrimp for Cajun Shrimp Deviled Eggs?
Absolutely! Thawed, high-quality frozen shrimp or well-drained canned shrimp both work in a pinch. Just make sure to chop them finely and pat them dry before folding into your filling.
How spicy are Cajun Shrimp Deviled Eggs?
They offer a gentle, crowd-pleasing level of heat from the Cajun seasoning. If you’re sensitive to spice or serving a mixed crowd, just use less seasoning and skip the hot sauce—taste as you go so it’s perfect for you!
What’s the best way to make these ahead of time?
Boil and peel your eggs, prep the filling, and keep everything refrigerated in separate airtight containers. Just before serving, assemble and quickly garnish for the freshest flavor and look. This helps keep the whites firm and the filling at its fluffiest.
Can I add other seafood to the filling?
You can experiment by adding a bit of finely chopped crab or lobster meat alongside the shrimp for a luxurious twist. Just be sure not to overload the filling so each bite still holds together.
How do I keep the egg whites looking their best?
Cool the eggs fully before peeling and handle the whites gently. For pristine halves, use a sharp, damp knife to slice, and avoid overfilling so the yolk mixture doesn’t spill. A piping bag is perfect for a neat, attractive finish.
Final Thoughts
If you’re craving a deviled egg that surprises and delights, Cajun Shrimp Deviled Eggs are a must-try. The bold flavors and playful textures make them a surefire hit at any table. Don’t be surprised if these little bites vanish in record time—get ready to become the most-requested appetizer maker at your next gathering!
Print
Cajun Shrimp Deviled Eggs Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 deviled eggs (6 servings)
- Category: Appetizer
- Method: Boiling
- Cuisine: Southern, American
- Diet: Non-Vegetarian
Description
These Cajun Shrimp Deviled Eggs are a spicy twist on a classic appetizer. Creamy deviled egg filling with Cajun-seasoned shrimp, a hint of lemon, and green onion, topped with extra seasoning for a flavorful kick.
Ingredients
Eggs:
- 6 large eggs
Shrimp Filling:
- 1/2 cup small cooked shrimp (peeled, deveined, and chopped)
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon Cajun seasoning (plus more for garnish)
- Salt and pepper to taste
- 1 teaspoon finely chopped green onion (plus more for garnish)
- Optional hot sauce for extra heat
Instructions
- Boil and Prep Eggs: Place eggs in a saucepan, cover with cold water, bring to a boil. Remove from heat, let sit for 10–12 minutes, then cool, peel, and slice in half.
- Make Filling: Mash yolks with mayo, mustard, lemon juice, Cajun seasoning, salt, and pepper. Fold in shrimp and green onion.
- Fill Eggs: Spoon or pipe filling into egg halves. Garnish with Cajun seasoning and green onion. Chill before serving.
Notes
- Use pre-cooked shrimp or sauté raw shrimp with Cajun seasoning for added flavor.
- For a smoky twist, add smoked paprika or liquid smoke.
- Great for parties; can be made a day ahead.
Nutrition
- Serving Size: 2 halves
- Calories: 110
- Sugar: 0g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 190mg
