Description
These Cajun Shrimp Deviled Eggs offer a spicy twist on the classic appetizer by combining creamy deviled egg filling with seared Cajun-seasoned shrimp. Perfect for gatherings, they deliver bold flavors with a creamy texture, garnished with fresh chives and crispy bacon for an added crunch.
Ingredients
Scale
Eggs and Filling
- 12 large eggs
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons hot sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
Shrimp and Seasoning
- 24 small shrimp, peeled and deveined
- 1 ½ teaspoons Cajun seasoning (divided: 1 tsp for shrimp, ½ tsp for filling, ½ tsp for garnish)
- 1 tablespoon butter
Garnish
- Fresh chives, finely chopped
- Crumbled bacon
- Cajun seasoning
- Ice water (for cooling eggs)
Instructions
- Boil Eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat to low. Cover and simmer the eggs for 12 minutes to hard-boil them. Immediately transfer the eggs to an ice water bath to stop cooking and cool completely. Peel the eggs once cool and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
- Cook Shrimp: Pat the shrimp dry with a paper towel and season them with 1 teaspoon of Cajun seasoning. Heat the butter in a skillet over medium-high heat. Add the shrimp and sear them for about 2 minutes on each side or until they are cooked through and opaque. Remove the shrimp from the heat and set aside to cool slightly.
- Make Filling: To the bowl with the egg yolks, add the mayonnaise, remaining ½ teaspoon of Cajun seasoning, Dijon mustard, hot sauce, salt, and black pepper. Mash the ingredients together with a fork or blend them until smooth and creamy to create the deviled egg filling.
- Assemble: Spoon the filling into a piping bag or a zip-top bag with a small corner cut off. Pipe or spoon the deviled egg mixture evenly into the hollowed-out egg white halves.
- Garnish and Serve: Sprinkle the filled eggs with a pinch of Cajun seasoning, chopped fresh chives, and crumbled bacon for added flavor and texture. Top each deviled egg with one cooked Cajun shrimp. Serve immediately or refrigerate until ready to serve.
Notes
- For best results, use small shrimp so they fit nicely on the egg halves.
- Adjust the level of hot sauce to your preferred spice tolerance.
- Boiling eggs with an ice bath makes peeling easier and stops overcooking.
- These deviled eggs can be prepared a few hours ahead and chilled until serving.
- For a milder flavor, reduce or omit the Cajun seasoning and hot sauce.
