Cajun Shrimp Deviled Eggs (Print Format)
Creamy egg filling topped with seasoned Cajun shrimp and green onions for bold, vibrant flavor.
# Ingredients:
→ Eggs
01 -
6 large eggs
→ Shrimp
02 -
0.5 lb small shrimp (51-60 count), peeled and deveined
→ Seasonings & Condiments
03 -
1 tbsp Cajun seasoning
04 -
3 tbsp mayonnaise
05 -
1 tsp Creole mustard
06 -
1 tsp prepared horseradish
07 -
1 tsp hot sauce (vinegar-based)
→ Vegetables
08 -
1 tbsp pickled jalapeños, finely chopped
09 -
2 tbsp green onions, thinly sliced
# Steps:
01 -
Place eggs in a pot and cover with cold water. Bring to a boil over medium-high heat, then remove from heat and let stand covered for 12 minutes. Transfer eggs to an ice bath to cool completely, then peel.
02 -
Pat shrimp dry and season with half the Cajun seasoning. Heat a skillet over medium-high heat; sear shrimp until cooked through and golden, about 2 minutes per side. Set aside.
03 -
Halve eggs lengthwise and remove yolks. Mash yolks with mayonnaise, Creole mustard, horseradish, hot sauce, pickled jalapeños, remaining Cajun seasoning, and half the green onions until smooth.
04 -
Pipe or spoon yolk mixture into egg whites. Top each with a seared shrimp and garnish with remaining green onions.
05 -
Refrigerate assembled eggs for 15-30 minutes to allow flavors to meld and filling to firm up before serving.
# Tips:
01 -
Pat shrimp dry and preheat skillet fully to achieve a perfect sear.
02 -
Use a zip-top bag as a piping alternative for neat filling application.
03 -
Boil a few extra eggs to compensate for potential breakage or peeling issues.
04 -
Chill the filling to prevent it from becoming runny during assembly.