If you’re in the mood to seriously wow your guests at your next gathering, you’ve got to try these insanely delicious Cajun shrimp deviled eggs! They take the classic deviled egg that everyone loves and kick it up about ten zesty, zingy, flavor-packed notches.
I’ll be honest, deviled eggs used to be one of those party snacks that I’d politely nibble on out of obligation, but never got truly excited about. That all changed when I first tried this amped-up Cajun-spiced version at a friend’s crawfish boil a few years back. One bite and I was utterly hooked!
These deviled eggs are a total flavor bomb in the best possible way. You’ve got that creamy, tangy egg yolk filling jazzed up with a perfect blend of zesty Cajun spices like paprika, cayenne, garlic and herbs. Then it’s topped with a perfectly seared, lightly blackened shrimp that adds this incredible hit of smoky, spicy, briny deliciousness.
Finished off with crisp jalapeño slices for extra heat, fresh chives for brightness, and a spritz of lemon juice to balance out all those rich flavors, these Cajun shrimp deviled eggs are an absolute revelation. They’re the kind of appetizer that makes you do a double take and immediately hunt down the host for the recipe!
What Makes These Cajun Deviled Eggs So Craveable:
While the ingredient list is simple, there’s a few key things that make these Cajun shrimp deviled eggs such a standout:
• The Cajun Spice Blend – Don’t even think about using pre-mixed “Cajun seasoning” from the grocery store. This blend of spices like smoked paprika, cayenne, oregano, garlic and onion powder is what gives these their signature kick.
• Searing the Shrimp – We’re not just tossing some plain cold shrimp on top. Instead, the shrimp get a quick sear in a ripping hot skillet after being tossed in more Cajun spices. This gives them incredible charred flavor.
• Fresh Jalapeño and Lemon – Thinly sliced jalapeño adds a crisp, vegetal heat, while a spritz of lemon juice brightens up all those rich, smoky flavors.
• The Creamy Filling – A blend of egg yolks, mayo, Dijon, hot sauce and more Cajun spice creates an irresistibly zesty, creamy base for piling on those shrimp.
It’s these layers of bold, punchy flavors and contrasting textures that make these Cajun deviled eggs such an addictive little bite. They’re the perfect way to shake up the classic recipe!
Ingredients You’ll Need:
- Eggs
- Mayonnaise
- Dijon mustard
- Hot sauce
- Cajun spice blend (paprika, cayenne, oregano, garlic, onion, etc.)
- Raw shrimp, peeled and deveined
- Olive oil
- Fresh jalapeño
- Chives
- Lemon wedges
How to Make Cajun Shrimp Deviled Eggs:
- Start by hard boiling your eggs to the desired doneness. Once cool, peel and halve them lengthwise.
- Make the filling by mashing the yolks with mayo, mustard, hot sauce, and a blend of Cajun spices like smoked paprika, cayenne, oregano, garlic and onion powder.
- Pat the shrimp dry and toss them with more of the Cajun spice blend.
- Get a skillet ripping hot with olive oil, then sear the shrimp for 1-2 minutes per side until slightly charred around the edges. Let cool completely.
- Pipe or spoon the creamy, spiced yolk filling into the egg white halves.
- Top each deviled egg with one of the seared, Cajun-spiced shrimp, a thin slice of jalapeño, and a sprinkle of fresh chopped chives.
- Arrange the deviled eggs on a platter and serve right away with lemon wedges for squeezing over the top.
Tips for Success:
- Use eggs that are about a week old for easier peeling.
- Let the filling rest for 30 minutes before piping to allow flavors to meld.
- Make a few extra seared shrimp to taste for seasoning before topping.
- Arrange shrimp laying on their sides rather than standing up.
- Make the eggs and filling 1-2 days ahead, but cook shrimp right before serving.
FAQs:
Can I bake these instead of frying the shrimp?
Yes, you can bake the shrimp at 400°F for 5-7 minutes until opaque and cooked through. Just don’t get that nice sear.How long do deviled eggs last?
These will keep for up to 3 days in the refrigerator. The shrimp may get a bit rubbery after that.What can I use instead of Cajun seasoning?
You can substitute Old Bay, Creole seasoning or your favorite spice blend. Just adjust the amount to taste.What else can I serve with deviled eggs?
They’re great alongside other appetizers like bacon-wrapped brussels sprouts, spiced chicken wings, pigs in a blanket, or beet and goat cheese bites.
Serving Suggestions:
While these zesty Cajun shrimp deviled eggs are definitely the star of the show, you’ll want a few other nibbles to serve alongside them. I love pairing them with fresh veggie trays and dips like my jalapeño ranch or avocado ranch.
For a heartier spread, round things out with some of my favorite finger foods like crispy air fryer french fries, gluten-free pigs in a blanket, or spicy baked chicken wings. A big green salad with plenty of fresh veggies also makes a nice, light counterpoint to all those rich, creamy deviled eggs.
And you can never go wrong with a big ol’ cheese and charcuterie board! Load it up with cured meats, assorted cheeses, nuts, dried fruits, crackers and more. That way you’ve got a delicious variety of flavors and textures to enjoy.
However you decide to serve them, these kicked-up Cajun shrimp deviled eggs are guaranteed to be the hit of the party. They’re make-ahead friendly, loaded with bold flavors, and just so darn impressive looking! One bite and you’ll be hooked on this fun twist. Who knew deviled eggs could taste so exciting?
Cajun Shrimp Deviled Eggs
Ingredients
- 10 eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon hot sauce
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon granulated sugar optional
- 20 medium shrimp peeled and deveined
- 2 tablespoons olive oil
- 1 jalapeño thinly sliced
- 2 tablespoons chopped fresh chives
- Lemon wedges for serving
Instructions
- Hard boil the eggs: Place eggs in a single layer in a saucepan and cover with 1 inch of water. Bring to a boil, then remove from heat. Cover and let stand for 12 minutes, then drain and run under cold water until cool enough to handle.
- Peel the eggs and halve lengthwise. Remove the yolks to a mixing bowl and mash with a fork.
- Make the filling by mixing the yolks with mayonnaise, mustard, hot sauce, 1 teaspoon of the smoked paprika, 1/2 teaspoon cayenne, 1/2 teaspoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and sugar (if using) until smooth. Chill until ready to use.
- In a small bowl, mix together the remaining 1 teaspoon smoked paprika, 1/2 teaspoon cayenne, 1/2 teaspoon oregano, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Pat the shrimp dry and toss with the spice mixture.
- Heat the olive oil in a skillet over medium-high heat. Add the shrimp in a single layer and sear for 2 minutes per side until slightly blackened. Transfer to a plate to cool completely.
- Pipe or spoon the chilled filling into the egg white halves. Top each one with a shrimp, jalapeño slice, and a sprinkle of fresh chives.
- Arrange deviled eggs on a platter and serve immediately with lemon wedges for squeezing over the top.
Notes
Let the filling rest for 30 minutes before piping into the whites to allow flavors to meld.
Cook a few extra shrimp to taste for seasoning before topping the eggs.
Arrange shrimp laying on their sides rather than standing up for better presentation.
Make the eggs and filling up to 2 days ahead, but cook shrimp and assemble right before serving.
