I love turning classic deviled eggs into something unforgettable, and this seafood boil sauce version is one of my favorite upgrades. Creamy egg filling meets Cajun-spiced shrimp, smoky sausage, and a rich buttery sauce that tastes like a seafood boil in every bite. This appetizer always feels special and never fails to disappear fast at gatherings.
Why You’ll Love This Recipe
I like this recipe because it blends comfort food with bold Southern flavors. The creamy yolk filling balances perfectly with the savory shrimp and sausage, while the seafood boil sauce ties everything together with garlic, lemon, and spice. I also enjoy how impressive these look on a platter even though they’re straightforward to prepare.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
12 large eggs
120 milliliters mayonnaise
5 milliliters Dijon mustard
5 milliliters yellow mustard
5 milliliters lemon juice
2.5 milliliters Cajun seasoning
1.25 milliliters paprika
salt, to taste
black pepper, to taste
12 to 14 large shrimp, peeled and deveined
1/2 smoked sausage link, thinly sliced
15 milliliters olive oil or butter
2.5 milliliters paprika
2.5 milliliters Cajun seasoning
1 pinch garlic powder
1 pinch brown sugar (optional)
120 grams unsalted butter
4 garlic cloves, minced
15 milliliters lemon juice
15 milliliters hot sauce
5 milliliters Old Bay seasoning
5 milliliters Cajun seasoning
2.5 milliliters smoked paprika
1.25 milliliters cayenne pepper (optional)
5 milliliters brown sugar (optional)
chopped fresh parsley for garnish (optional)
Directions
I begin by placing the eggs in a saucepan and covering them with cold water. I bring the water to a boil, reduce the heat, and let the eggs simmer for 10 to 12 minutes. Once cooked, I transfer them immediately to an ice bath to cool completely before peeling. I slice each egg lengthwise and gently remove the yolks.
I mash the yolks until smooth, then mix in the mayonnaise, Dijon mustard, yellow mustard, lemon juice, Cajun seasoning, paprika, salt, and black pepper. I stir until the mixture is creamy, then spoon or pipe it evenly into the egg white halves.
Next, I heat olive oil or butter in a skillet over medium heat and cook the sausage slices until browned and slightly crisp. I remove them and set them aside. In the same skillet, I add the shrimp tossed with paprika, Cajun seasoning, garlic powder, and optional brown sugar, cooking just until the shrimp turn pink and opaque.
For the sauce, I melt the butter over medium-low heat and sauté the garlic briefly until fragrant. I stir in lemon juice, hot sauce, Old Bay seasoning, Cajun seasoning, smoked paprika, and cayenne if using. I let the sauce simmer for one to two minutes so the flavors meld.
To assemble, I top each deviled egg with one shrimp and a slice of sausage, then drizzle generously with the warm seafood boil sauce. I finish with a light sprinkle of parsley if I want extra color.
Servings And Timing
I usually get 12 servings, which equals 24 deviled egg halves. Preparation takes about 25 minutes, cooking takes around 20 minutes, and the total time comes to roughly 45 minutes.
Variations
I sometimes replace shrimp with lump crab meat for a sweeter seafood option. When I want a milder version, I reduce the Cajun seasoning and skip the cayenne. For extra richness, I add a little more butter to the sauce.
Storage/Reheating
When I need to prepare ahead, I store the filled egg whites in the refrigerator and keep the shrimp, sausage, and sauce separate. I gently reheat the toppings and sauce just before assembling. I avoid freezing, as the eggs and butter sauce don’t maintain their texture well.
FAQs
Can I make these deviled eggs ahead of time?
I prepare the eggs and toppings separately and assemble them shortly before serving for the best texture and flavor.
How do I keep eggs from tearing while peeling?
I cool the eggs immediately in an ice bath, which helps the shells release more easily.
What shrimp size works best?
I prefer large shrimp because they cook evenly and sit neatly on top of each egg.
How can I control the spice level?
I adjust the Cajun seasoning, hot sauce, and cayenne to make the recipe milder or spicier.
Is the seafood boil sauce very spicy?
I find it moderately spicy, but the heat is easy to adjust by reducing the hot sauce and cayenne.
Conclusion
I love how these seafood boil sauce deviled eggs bring bold flavor and a little drama to the table. They feel indulgent, festive, and perfect for entertaining. Every time I make them, they become the first thing everyone reaches for.
These Seafood Boil Sauce Deviled Eggs combine creamy yolk filling with Cajun-spiced shrimp, crispy sausage, and a buttery, flavorful seafood boil sauce. Perfect for parties and Southern-inspired gatherings.
Total Time:45 minutes
Yield:24 deviled egg halves (12 servings)
Ingredients
12 large eggs
120 ml mayonnaise
5 ml Dijon mustard
5 ml yellow mustard
5 ml lemon juice
2.5 ml Cajun seasoning
1.25 ml paprika
Salt, to taste
Black pepper, to taste
12–14 large shrimp, peeled and deveined
1/2 smoked sausage link, thinly sliced
15 ml olive oil or butter
2.5 ml paprika
2.5 ml Cajun seasoning
1 pinch garlic powder
1 pinch brown sugar (optional)
120 g unsalted butter
4 garlic cloves, minced
15 ml lemon juice
15 ml hot sauce
5 ml Old Bay seasoning
5 ml Cajun seasoning
2.5 ml smoked paprika
1.25 ml cayenne pepper (optional)
5 ml brown sugar (optional)
Chopped fresh parsley (optional, for garnish)
Instructions
Place eggs in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 10–12 minutes. Transfer to an ice bath, peel, then slice each egg lengthwise and remove yolks.
Mash yolks and mix with mayonnaise, Dijon mustard, yellow mustard, lemon juice, Cajun seasoning, paprika, salt, and black pepper until smooth. Pipe or spoon into egg white halves.
In a skillet, heat oil or butter over medium heat. Cook sausage until browned, then remove and set aside. In the same skillet, cook shrimp seasoned with paprika, Cajun seasoning, garlic powder, and optional brown sugar until pink and opaque. Set aside.
For the sauce, melt butter over medium-low heat. Sauté minced garlic briefly. Stir in lemon juice, hot sauce, Old Bay, Cajun seasoning, smoked paprika, cayenne, and optional brown sugar. Simmer 1–2 minutes.
Top each deviled egg with a shrimp and sausage slice. Drizzle with warm seafood boil sauce and garnish with parsley if desired.
Notes
Prepare components ahead of time but assemble just before serving for the best texture.
Use an ice bath after boiling eggs to make peeling easier.
Adjust spice by controlling Cajun seasoning and hot sauce amounts.
