Home / Fish and Seafood Recipes / Kate’s Best Spicy Cajun Shrimp Deviled Eggs Recipe

Kate’s Best Spicy Cajun Shrimp Deviled Eggs Recipe

Deviled eggs are the ultimate indulgence and this Cajun shrimp deviled eggs recipe is next level! Traditional tangy deviled eggs get enhanced with succulent, spicy cajun shrimp, capers, and chives. A must-have at any summer BBQ.


cajun shrimp deviled eggs on a pink platter on a blue tile table.

I don’t have that many appetizer recipes on Kate’s Best Recipes… yet. There’s these delicious satay chicken skewers, and my favorite hummus recipe, and they are both great but you know what’s the first thing to disappear at any party?

It’s the deviled eggs. Always.

You know when you get a good deviled egg and it tastes creamy and punchy and the white is firm but not rubbery? They’re just so good that it’s almost impossible not to eat the whole dang tray.

Now take all that and add fiery baby shrimp doused in cajun seasoning. Game changer. It’s takes a little more time but deviled eggs were never quick and easy and I think you’re worth it.

Make a batch for Easter brunch, Mother’s Day, 4th of July, you name it. I’m telling you they are a party favorite.

A cajun shrimp deviled egg on a pink plate with chives on top.

Why You’ll Love This Cajun Shrimp Deviled Eggs Recipe

  • Egg whites are firm but not rubbery
  • Recipe is easily doubled (or tripled—they’re that popular)
  • Satisfies the most intense deviled egg cravings
  • Easy to transport in a deviled egg carrier (pro tip: don’t show up to your next gathering without a batch)
  • The classic base recipe (with or without the shrimp) is delicious
  • Stuffed with tender, tasty cajun shrimp

Grab some eggs and your appetite and let’s do this!

Start With a Solid Deviled Egg Base Recipe

All the ingredients to make cajun deviled eggs including eggs, shrimp, and more.

This tasty appetizer starts with my go-to traditional deviled eggs recipe. This deviled egg filling produces incredibly delicious deviled eggs. It is creamy, salty, tangy, herby, basically everything you want is a really good deviled egg. By the way, I will not be putting pickles or sweet relish or any kind of pickle relish in these deviled eggs so if you need to exit stage left, I understand.

For today’s deviled eggs you need some very basic kitchen ingredients plus a couple little extras, including:

  • Hard-boiled eggs. It’s hard to make deviled eggs without them. I’ll show you my foolproof method below.
  • Mayonnaise. Just like in my lemon-broiled cod recipe, make sure you use full-fat mayo, not that weird low-fat stuff.
  • Capers. To bring that brine. I use brine-cured, not salt-cured, but either will work.
  • Salt. I always use Morton kosher salt unless otherwise specified.
  • Fresh chives. Chives have a very assertive flavor but it really makes these deviled eggs pop. Dill or tarragon would be a nice substitute.
  • Dijon mustard. I love Dijon mustard. I use it to make mustard sauce for my roasted pork loin and for the tangy dressing in this lentil barley salad recipe. It is also essential to any deviled egg recipe worth eating. Creole mustard would be an excellent substitute if you have it.
  • Hot sauce. Measure with your heart on this one. Add more to make it as spicy as you’d like.

Then Add 2 Special Ingredients

The following 2 ingredients turn basic deviled eggs into fancy-schmancy spicy cajun shrimp deviled eggs.

  1. Cajun seasoning. Use your favorite Cajun spices, creole seasoning, or blackened spice blend. Old Bay Seasoning works in a pinch.
  2. Fresh shrimp. Or thawed if frozen, peeled and deveined. I like to use small shrimp (labeled 70-90 count), especially if you want to make extra and put one on top for garnish (more about that later).

How To Cook Perfect Hard-Boiled Eggs Every Time

Several hard boiled eggs on a wood counter some of them are cut in half.

Follow this cooking process to make perfect hard-boiled eggs with firm but tender whites and bright yellow egg yolks (with no green alien halo):

  1. Start by putting your eggs in a single layer on the bottom of a large saucepan. Fill the saucepan with water and place on the stove.
  2. Add a generous amount of salt and bring the eggs to a boil over medium-high heat.
  3. Once it starts boiling, immediately turn off the heat. Cover and let sit for 12 minutes. SET A TIMER!
  4. After 12 minutes remove the eggs from the pot of water and either transfer them to an ice bath or run under cold water until they are cool to the touch.
  5. Now gently tap on a hard surface to crack and peel. Rinse off any hard shell that sticks to the surface.

Serving Options For This Cajun Shrimp Deviled Eggs Recipe

You can go one of two ways with these eggs. You can chop the cooked creole shrimp and fold them into the bowl with the egg mixture then spoon into eggs and garnish with chopped capers, fresh herbs, and a dash of the cajun seasoning or freshly cracked pepper. This is what I did for these images and is my preferred method because they are easier to eat.

A platter of deviled eggs on a blue tile table.

The second option is to fill the eggs with the basic egg yolk mixture then and add a singular whole shrimp to the top as garnish. This benefit to this method is you can use a piping bag to make the filling look really pretty and it also highlights the shrimp. The downside is they are a bit cumbersome to eat. Do you shove the whole thing in your mouth at once? Or risk getting a bite that doesn’t have shrimp in it?

Two deviled eggs on a platter with baby shrimp on top.

Be sure to let me know if you give these a try and how your guests react when they find out there’s succulent shrimp hiding inside—guaranteed eyes-roll-back-in-their-head kind of moment without a doubt.

These deviled eggs can be made up to a day in advance, placed in an airtight container in the fridge until you are ready to serve. The hard-boiled eggs themselves can be made up to 3 days in advance. If you have leftovers (which you won’t) but they can also be covered and refrigerated for up to 3 days.

Two deviled eggs on a pink platter with baby shrimp on top.

Cajun Shrimp Deviled Eggs Recipe

Author: Kate
Deviled eggs are the ultimate indulgence and this Cajun shrimp deviled eggs recipe is next level! Traditional tangy deviled eggs get enhanced with succulent, spicy cajun shrimp, capers, and tarragon. A must-have at any summer BBQ.
Print Rate
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Servings: 12 deviled eggs

Ingredients

Instructions

  • Place the 6 eggs in a single layer in a large saucepan and fill the pan with water. Add a generous pinch of salt and bring to a boil. Once it starts to boil, remove from the heat, cover, and let sit for 12 minutes—set a timer!
  • Drain the eggs and run under cold water until cool enough to handle. Tap the eggs gently on the counter to crack, then peel. Rinse the eggs to get rid of any stuck on shell.
  • Cut the eggs in half lengthwise and scoop the yolks into a large bowl. Careful, don't break the white. Set the whites aside in a deviled egg tray or plate while you make the filling.
  • Add 1/4 cup mayonnaise, the 2 teaspoons hot sauce, 2 teaspoons chopped capers, 2 teaspoons chopped chives, 1/2 teaspoon Dijon mustard, 1 teaspoon Cajun seasoning, and the 1/4 teaspoon kosher salt to the egg yolks in the bowl. Mash together with a fork until mostly smooth with a few little lumps. If you like them completely smooth, combine everything in a food processor and pulse a few times until smooth. Taste and add more hot sauce if you'd like them spicier.
  • Pat the shrimp dry and toss with the remaining teaspoon Cajun seasoning in a medium bowl until well coated.
  • Heat the 1 tablespoon olive oil in a medium skillet over medium-high heat. Once the oil is shimmering, add shrimp and spread into a single layer. Let cook on one side until pink, about a minute. Stir and finish cooking another minute or so. Remove from heat to a cutting board. Chop into bite-sized pieces.
  • Fold shrimp into egg yolk mixture.
  • Spoon filling back into whites, garnish each with a sprinkling capers and chopped chives. Serve immediately or cover and refrigerate until ready to serve, up to a day in advance.

Notes

  1. Cajun Seasoning: Substitute with your favorite Creole seasoning, blackened seasoning, or even Old Bay in a pinch.
  2. Smoky Flavor: Cook the shrimp on the grill for a smoky flavor profile.
  3. Deviled Egg Carrier: If you love deviled eggs, invest in a deviled egg carrier for easy transport to parties and potlucks.
  4. Mayo Substitute: For a slightly tangier flavor, try using half mayonnaise and half sour cream or Greek yogurt.
  5. Serving suggestions: See the post for how to make these with the shrimp on top instead of folded into the egg mixture. 

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating