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 tarragon. A must-have at any summer BBQ.
Print
Pin
Servings: 12 deviled eggs
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 2 teaspoons hot sauce
- 2 teaspoons chopped capers, plus more for garnish
- 2 teaspoons chopped chives, plus extra for garnish
- 2 teaspoons cajun seasoning, divided plus more for garnish
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt, plus more for seasoning and boiling the eggs
- 4 ounces small raw shrimp, peeled and deveined (70-90 count)
- 1 tablespoon olive oil
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
- Cajun Seasoning: Substitute with your favorite Creole seasoning, blackened seasoning, or even Old Bay in a pinch.
- Smoky Flavor: Cook the shrimp on the grill for a smoky flavor profile.
- Deviled Egg Carrier: If you love deviled eggs, invest in a deviled egg carrier for easy transport to parties and potlucks.
- Mayo Substitute: For a slightly tangier flavor, try using half mayonnaise and half sour cream or Greek yogurt.
- Serving suggestions: See the post for how to make these with the shrimp on top instead of folded into the egg mixture.