If you are a fan of spicy deviled eggs, you will love these Cajun Shrimp Deviled Eggs. This unique deviled egg recipe is perfect for your next party. Blackened shrimp top perfectly cooked eggs filled with a Creole seasoned filling.
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I love a classic deviled egg, like our deviled eggs without mustard and my popular french-style eggs. But I also like to jazz things up. This shrimp-deviled egg recipe is a show stopper on the plate, and it tastes as amazing as it looks.
📖Why This Recipe Works
Frankly, I don't see the point in putting a basic frozen shrimp on an egg and calling it a day. Bland on bland. Instead, a Cajun seasoned shrimp that is perfectly cooked and then chilled looks vibrant sitting on top our eggs.
Just the right amount of lemony filling, which is reminiscent of our Cajun garlic butter sauce creates the perfect backdrop.
And like all our recipes, these babies are naturally gluten-free.
This recipe uses 10 medium to large eggs. There is no difference between white and brown eggs. Use what you have on hand.
Shrimp- You want shrimp smaller than your eggs. That means a small or medium-sized shrimp. A small shrimp is a 51 to 60 count so you will need less than a half pound of shrimp for this recipe.
I typically use frozen uncooked shrimp that has already been peeled and deveined. Do not use precooked shrimp in this recipe.
Cajun Seasoning- I prefer to use my own homemade Cajun seasoning recipe, but you can use storebought as well. If using storebought seasoning, check the salt level. This recipe can get too salty if you are not careful.
Mustard- I prefer to use Dijon mustard but brown mustard or even spicy mustard can be substituted.
Mayonnaise- This recipe does use mayo. If you aren't a fan, substitute Greek yogurt.
Sugar- I typically don't like sweetened deviled eggs. But a pinch of sugar provides a bit of balance to the dish, so I recommend leaving it in. It is just a pinch.
For garnish, use jalapenos, chives, and lemon slices.
See the recipe card for exact quantities.
⏲️How to Make Cajun Shrimp Deviled Eggs
This recipe follows the standard method for making deviled eggs. I typically slice them in half, creating 20 individual bites. However, if you are feeling fancy you can trim off the tops instead to make 10 standing deviled eggs.
Step 1- Hard Boil Eggs
To make the perfect hard-boiled eggs, place the eggs in a single layer at the bottom of a saucepan. Add enough water to cover the eggs by about an inch.
Bring the water to a boil over medium-high heat. Once the water has come to a boil, remove the pan from the heat and cover. Let it sit for 12 minutes.
Step 2- Peel the Eggs
Shell the eggs by gently tapping them on a hard surface and rolling them between your hands. The shell should come off easily.
You can rinse them off and pat them dry to ensure all the pieces are off. Cut the eggs in half lengthwise. Remove the yolk and place them in a small bowl.
Place the eggs on a baking sheet lined with paper towels to ensure that they drain properly.
Step 3- Filling
Mash the yolks with a fork. Mix in the mayonnaise, Dijon mustard, hot sauce, 1 teaspoon of the Cajun seasoning, and a dash of sugar. Mix together until smooth.
Season to taste, if the filling needs more acid I add a splash of lemon juice rather than additional mustard.
Keep the filling in the fridge while you make the shrimp.
Step 4- Sear Shrimp
Sprinkle the seasoning over the shrimp. Heat a cast-iron skillet, or other heavy-bottom pan, on medium-high heat. Add the olive oil.
Add the shrimp, and cook for 1 to 2 minutes. Flip and cook for one more minute. Test the shrimp. It should be cooked through.
Move the cooked shrimp to a plate and put in the fridge to cool while you begin assembling the eggs.
Spoon mixture into a piping bag fitted with a large tip and pipe into egg white halves. Or you can spoon in the mixture.
You may have leftover filling. Store in an airtight container in the fridge. The leftover filling is tremendous on top of toast with sliced avocado!
Top each of the egg halves with one shrimp and one jalapeno slice. I recommend laying the shrimp on their sides rather straight up and down.
While they look picture perfect with the shrimp up and down they won't last more than 20 minutes before they fall over.
Move eggs to a serving platter. Garnish with chives and serve with lemon wedges.
🥗What to Serve with Deviled Eggs
👩🏻🍳 Expert Tips
- For the best flavor, use fresh eggs that are a week old. If you purchased directly from the grocery store, they are already aged perfectly.
- If you don't have a piping bag, you can spoon the mixture into the egg whites.
- To make boiled eggs easier to peel, add a teaspoon of baking soda to the water.
- Allow the filling to rest for 30 minutes in the fridge before topping with the shrimp.
- Make a few extra shrimp so you can test them for doneness.
💭 Deviled Eggs with Jalapenos
For spicier eggs add additional diced jalapenos to the yolk mixture.
Hard-boiled eggs can be made up to a week in advance and stored in the fridge, unpeeled.
The deviled egg filling can also be made ahead of time and stored in the fridge for up to two days. Just cook the shrimp and assemble shortly before serving.
If you have leftover deviled eggs, place them in an airtight container and store them in the fridge. They will last for up to three days.
More Easy Party Foods
💬Frequently Asked Questions
While Old Bay has a delicious flavor, it is decidedly New England in flavor with a heavy celery salt forward component. Cajun seasonings, whether homemade or store-bought, have more spice and are intensely flavored with smoked paprika, dried herbs, and plenty of garlic and onion You can substitute but it will be a very different recipe.
Deviled eggs last up to 4 days in the fridge. When serving with additional items like shrimp or crab they will last 2 to 3 days.
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Cajun Shrimp Deviled Eggs
- In a saucepan large enough to hold the eggs in one layer, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle. You can also add a few ice cubes to cool down quickly.10 eggs
- Peel and halve eggs lengthwise. Remove yolks and transfer to a mixing bowl. Break up the yolks with a fork. Add mayo, mustard, hot sauce, sugar, and 1 teaspoon of the Cajun seasoning, mix until smooth. Chill filling.½ cup mayonnaise, 1 tablespoon dijon mustard, 1 teaspoon hot sauce, 1 tablespoon Cajun seasoning, ¼ teaspoon granulated sugar
- Season the raw shrimp with 1 tablespoon of the Cajun seasoning. Heat the olive oil in a cast iron or heavy-bottomed skillet over medium-high heat. Arrange the shrimp in a single layer and cook for 2 minutes. Flip and cook for another 2 minutes. Move shrimp to a plate to stop the cooking process.1 tablespoon Cajun seasoning, 20 medium shrimp, 2 tablespoons olive oil
- Using a pastry bag fitted with a large tip pipe yolk mixture into whites. Top with a shrimp, a slice of jalapeno, and garnish with chives. Serve immediately with lemon wedges, or chill for up to 2 hours.1 jalapeno, lemon slices, fresh chives
- Instead of piping the filling with a pastry bag and tip, you can use a resealable plastic bag with a corner snipped off. Or simply spoon it into the egg whites.
- For spicier eggs add additional diced jalapenos to the yolk mixture.
- While the sugar is optional I find that it gives a nice balance to the spicy filling.