Name: Cajun Shrimp Deviled Eggs
Prep time: PT-488458H33M17S
Cook time: PT-488458H33M17S
Total time: PT-488458H33M17S
Cuisine: Southern
Ingredients: 6 large eggs; 1/4 cup mayonnaise; 1 tablespoon Dijon mustard; 1 teaspoon Cajun seasoning; 1/2 cup cooked shrimp, chopped; Salt and pepper, to taste; Chives or parsley, for garnish

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I’ve turned a classic deviled egg into a zesty, flavorful party appetizer by folding in spicy Cajun-seasoned shrimp atop creamy yolk filling—it’s a playful Southern twist that I just can’t resist.

Cajun Shrimp Deviled Eggs

Why I’ll Love This Recipe

I love how the richness of the deviled egg meets a burst of Cajun spice and succulent shrimp in a bite. It’s creamy, bold, and elegant all at once. I also appreciate the easy prep and how sharable it is—perfect for gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 large eggs
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Cajun seasoning
½ cup cooked shrimp, chopped
Salt and pepper to taste
Chives or parsley for garnish

Directions

I start by gently boiling the eggs for about 10–12 minutes, then cool them quickly in cold water and peel.
I slice the eggs in half lengthwise, scoop out the yolks, and set the whites on a platter.
In a bowl, I mash the yolks smoothly with mayonnaise, Dijon mustard, and Cajun seasoning.
I gently fold in the chopped shrimp, season with salt and pepper.
Then I pipe or spoon the filling back into the whites, garnish with chives or parsley, chill briefly, and serve.

Servings and timing

This recipe makes about 12–20 halves, depending on how generous I am with the filling. It usually takes around 10–20 minutes of prep time, plus 10–15 minutes to cook the eggs, for a total of about 30–35 minutes.

Variations

I sometimes add a splash of hot sauce for extra heat.
I might pan-sear the shrimp in butter and extra Cajun seasoning before chopping for a richer flavor.
I occasionally mix in diced pickled jalapeño or green onion for more texture and brightness.
I can swap Dijon mustard for creole mustard to deepen the Southern flavor.
For a smoky twist, I sprinkle paprika over the top before serving.

storage/reheating

I store any leftover eggs in an airtight container in the fridge. If they contain shrimp, I prefer to eat them within 1–2 days for the freshest flavor. I don’t freeze them because the texture changes too much. When making them ahead, I boil the eggs and prepare the filling a day or two in advance, then assemble right before serving.

FAQs

What’s the best way to get eggs to peel easily?

I boil the eggs gently, then place them straight into an ice bath to cool completely before peeling.

Can I use frozen shrimp?

Yes, I thaw it completely, pat it dry, and cook it quickly so it stays tender.

How far ahead can I make them?

I can boil the eggs up to three days ahead and make the filling up to two days ahead, but I wait to assemble until the day I serve them.

Can I skip Dijon or use something else?

Absolutely—I can use yellow mustard, creole mustard, or even a splash of vinegar for tang.

How can I make the filling look nice?

I like to pipe it in using a pastry bag or a resealable bag with the corner snipped off—it gives a clean, professional look.

Conclusion

I adore how these Cajun Shrimp Deviled Eggs elevate a classic into something bold and party-worthy. They’re easy to prepare, endlessly customizable, and loved by just about everyone who tries them. I enjoy making them ahead, then assembling just before guests arrive—so they look fresh, taste spicy and creamy, and always disappear fast.