Description
This Cajun Shrimp Deviled Eggs recipe combines classic deviled eggs with a spicy Cajun twist and succulent shrimp. Perfect for parties or appetizers, these eggs are creamy, zesty, and topped with flavorful Cajun-seasoned shrimp, crispy bacon, and fresh chives, delivering a delightful balance of textures and bold flavors.
Ingredients
Scale
Shrimp
- 24 small shrimp, peeled and deveined
- 1 ½ teaspoons Cajun seasoning (divided)
- 1 tablespoon butter
Egg Mixture
- 12 large eggs
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons hot sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
Additional
- Ice water (for cooling eggs)
- Fresh chives, finely chopped (for garnish)
- Crumbled bacon (for garnish)
- Cajun seasoning (for garnish)
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 a simmer, cover the pan, and cook the eggs for 12 minutes to achieve fully cooked yolks.
- Cool and Peel Eggs: Immediately transfer the cooked eggs to an ice water bath to stop the cooking process and make peeling easier. Once cooled, peel the eggs and carefully cut them in half lengthwise, removing the yolks into a separate bowl.
- Cook Shrimp: Pat the shrimp dry and season with 1 teaspoon of Cajun seasoning. In a skillet over medium-high heat, melt the butter and sear the shrimp on each side until they are cooked through and opaque. Remove them from the skillet and set aside to cool slightly.
- Prepare Filling: To the bowl with egg yolks, add the mayonnaise, remaining ½ teaspoon Cajun seasoning, Dijon mustard, hot sauce, salt, and black pepper. Mash or blend the mixture until it becomes smooth and creamy.
- Assemble Deviled Eggs: Transfer the egg yolk mixture into a piping bag or a zip-top plastic bag with a small corner cut off. Pipe or spoon the filling evenly into the hollowed-out egg white halves, filling them generously.
- Garnish and Serve: Sprinkle each deviled egg with a pinch of Cajun seasoning, finely chopped fresh chives, and crumbled bacon. Top each egg with one cooked shrimp. Serve immediately or refrigerate until ready to serve.
Notes
- For easier peeling, start with eggs that are a few days old rather than fresh ones.
- Adjust the amount of hot sauce and Cajun seasoning to suit your preferred spice level.
- These deviled eggs can be prepared up to a day in advance and stored in the refrigerator.
- Ensure shrimp are fully cooked but not overcooked to maintain tenderness.
