Savory Cajun Shrimp Deviled Eggs

These Cajun Shrimp Deviled Eggs bring a touch of New Orleans flair to a classic party favorite. Creamy deviled egg filling gets a flavorful upgrade with Cajun spices, horseradish, and hot sauce, all crowned with a perfectly seared shrimp. They are an irresistible blend of spice and creaminess that will have everyone reaching for more.

I first made these for a family gathering and ended up making extra because everyone couldn’t get enough. Now they are my go-to appetizer whenever friends come over.

Ingredients

• Large eggs: Choose fresh eggs with rich orange-yellow yolks for the best color and flavor
• Small shrimp: Size 51-60 works best so the shrimp sits nicely on the eggs, fresh or thawed frozen shrimp both work well
• Cajun seasoning: Look for a balanced blend of spices and salt to give the perfect kick, homemade or store-bought are fine
• Mayonnaise: Creates the creamy base of the filling, so use good quality for smoothness
• Creole mustard: Adds a tangy depth, if unavailable substitute with whole grain dijon mustard
• Hot sauce: A vinegar-based hot sauce like Crystal or Tabasco brings brightness without overpowering heat
• Green onions: These add a fresh bite typical in South Louisiana dishes, chives or parsley can be used instead
• Pickled jalapeños: Provide mild spice and acidity, adjust amount to suit your heat preference
• Prepared horseradish: A small amount enhances flavor complexity without being too sharp

Step-by-Step Instructions

Sauté the Shrimp:

Heat a cast iron or heavy skillet over medium-high heat until very hot. Pat the shrimp dry and toss with a bit of cajun seasoning. Cook the shrimp for about two minutes per side until they develop a nice golden sear. Remove and let cool.

Boil the Eggs:

Place eggs in a pot and cover with cold water by at least an inch. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10-12 minutes. Transfer eggs immediately to an ice bath and chill for at least 15 minutes to stop cooking and aid peeling.

Prepare the Filling:

Peel the eggs carefully and slice them in half lengthwise. Remove yolks and place in a mixing bowl. Mash yolks with mayonnaise, creole mustard, hot sauce, prepared horseradish, finely chopped pickled jalapeños, and part of the green onions until smooth and creamy. Chill the mixture for 15-30 minutes to firm up.

Assemble the Deviled Eggs:

Pipe or spoon the filling evenly into the egg white halves. Top each with one sautéed shrimp and garnish with remaining sliced green onions for color and freshness. Serve chilled or at room temperature.

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My favorite part is the shrimp which adds great texture and a touch of indulgence—this is what turns them into a party showstopper. When my family first tried these, the little ones loved the spicy bite and kept asking what made them so special.

Storage Tips

Unassembled deviled eggs can stay refrigerated for up to two days. Store egg halves and filling separately in airtight containers to keep fresh texture. Sautéed shrimp should be refrigerated and used within one day. Once filled, eat within a few hours for best taste and appearance.

Ingredient Substitutions

If you do not have Creole mustard, whole grain dijon adds a similar tangy kick. For a milder spice level, reduce pickled jalapeños or omit hot sauce entirely. Small cooked lobster or crab pieces could be an indulgent alternative to shrimp. Use fresh herbs like parsley instead of green onions if preferred.

Serving Suggestions

These deviled eggs are perfect alongside a crisp green salad or crunchy vegetable platter to balance richness. They make a fantastic appetizer for game day, holiday parties, or casual get-togethers. Pair with a cold beer or a sparkling white wine to complement the Cajun flavors.

Cultural Context

The recipe reflects classic New Orleans cooking techniques that layer spices and textures for maximum flavor. Deviled eggs are a staple in Southern cuisine and adding shrimp honors the rich seafood traditions of Louisiana. The use of pickled jalapeños and horseradish echoes the bright, bold tastes in Cajun and Creole kitchens.

Recipe FAQs

→ What size shrimp works best?

Small shrimp, typically 51-60 count per pound, fit nicely atop the egg halves and sear evenly for a tender bite.

→ How should I prepare the shrimp for best flavor?

Pat shrimp dry before seasoning to ensure a good sear. Use a hot cast iron skillet and cook until browned but still juicy.

→ Can I make the filling ahead of time?

Yes, chilling the filling for 15-30 minutes helps it firm up, making it easier to pipe into egg whites without becoming runny.

→ What can I substitute for Creole mustard?

Whole grain Dijon mustard is a great alternative that provides a similar tang and texture.

→ How spicy are these eggs?

The pickled jalapeños and hot sauce add mild heat that can be adjusted to taste, keeping flavors balanced and approachable.

→ Why boil extra eggs?

Boiling a few extra ensures you have enough perfect halves in case some eggs crack or peel poorly.