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
Instructions
- Place the eggs in a pot of water and bring to a gentle boil. Cook for 10–12 minutes.
- Transfer eggs to an ice bath to cool completely, then peel.
- Slice the eggs in half lengthwise and remove the yolks, placing the whites on a serving platter.
- Mash the yolks in a bowl with mayonnaise, Dijon mustard, and Cajun seasoning until smooth.
- Fold in the chopped shrimp, then season with salt and pepper.
- Pipe or spoon the filling back into the egg whites.
- Garnish with chopped chives or parsley, chill briefly, and serve.
Notes
- For extra heat, add a splash of hot sauce to the filling.
- Pan-sear the shrimp in butter and extra Cajun seasoning for richer flavor.
- Add diced pickled jalapeño or green onion for more texture and brightness.
- Swap Dijon mustard for creole mustard for deeper Southern flavor.
- Sprinkle paprika over the top for a smoky finish.
- Store leftovers in an airtight container in the fridge for up to 1–2 days when using shrimp.
- Prep Time: 10–20 minutes
- Cook Time: 10–15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 half
- Calories: 60
- Sugar: 0g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 0.5g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg
