When it comes to deviled eggs, you might think you’ve seen it all, but trust me, this recipe is going to spice things up! If you’re a fan of bold flavors, then you’re going to love these Cajun Deviled Eggs with Shrimp.

They’re a crowd-pleaser with just the right kick of heat, a bit of creamy goodness, and a juicy shrimp surprise on top. Let’s start making this Southern-inspired snack that’s perfect for your next gathering!

How to Make Cajun Deviled Eggs with Shrimp

Ingredients you’ll need for this recipe

10 boiled eggs (peeled)
½ cup mayonnaise (we used Primal Kitchen avocado oil mayo)
1 tablespoon Dijon mustard
1 teaspoon hot sauce (we used Frank’s)
1 tablespoon Cajun seasoning (plus 1 teaspoon for later) (we used Tony’s creole)
¼ teaspoon granulated sugar (optional)
20 medium shrimp peeled and deveined
2 tablespoons olive oil
Pickled jalapeño slices (or 1 fresh jalapeño, seeds removed)
Fresh chives for garnish
Lemon wedges for garnish

Step by Step Guide

1. Start by halving your boiled eggs lengthwise. Carefully scoop out the yolks and transfer them to a mixing bowl.

2. Break up the yolks with a fork.

3. Then add the mayonnaise, Dijon mustard, hot sauce, sugar, and 1 teaspoon of the Cajun seasoning.

4. Mix until smooth and creamy, then pop it in the fridge to chill for 1-2 hours. This step helps the flavors really meld together.

5. Season your shrimp with the remaining tablespoon of Cajun seasoning.

6. In a hot skillet (we love using cast iron for this), heat up the olive oil and cook the shrimp for about 2 minutes on each side. You want them to be perfectly cooked but not overdone. Once they’re ready, set them aside to cool.

7. Fill a piping bag (or a Ziploc bag with the corner cut) with the yolk mixture. Pipe it into each egg white half, making sure each one has a nice dollop of that flavorful filling.

8. Now, for the fun part—top each egg with a shrimp, a slice of jalapeño, and a sprinkle of fresh chives.

8. Arrange them on a platter with lemon wedges for an extra burst of freshness. Serve them immediately, or if you’re making them ahead, chill for up to 2 hours.

Pro Tips for the Best Cajun Deviled Eggs:

For Perfectly Boiled Eggs: Place your eggs in a pot of cold water, bring to a boil, then turn off the heat and let them sit for 10 minutes. This method usually results in easy-to-peel eggs.
Don’t Skip the Chill Time: Letting the filling chill before assembling helps the flavors intensify and makes the deviled eggs even tastier.
Play with Heat Levels: If you’re someone who loves a bit more spice, add a dash more hot sauce or an extra slice of jalapeño.

And there you have it! So, next time you’re in the mood to serve up something a little different, these Cajun Deviled Eggs with Shrimp are the perfect go-to. They’re a delicious, bite-sized treat that’s sure to disappear fast!

Ingredients

10 boiled eggs (peeled)
½ cup mayonnaise (we used Primal Kitchen avocado oil mayo)
1 tablespoon dijon mustard
1 teaspoon hot sauce (we used Frank’s.)
1 tablespoon Cajun seasoning (plus 1 teaspoon for later) (we used Tony’s creole)
¼ teaspoon granulated sugar (optional)
20 medium shrimp peeled and deveined
2 tablespoons olive oil
Pickled jalapeño slices (or 1 fresh jalapeño, seeds removed)
Fresh chives for garnish
Lemon wedges for garnish

Instructions

Start by halving your boiled eggs lengthwise. Carefully scoop out the yolks and transfer them to a mixing bowl.
Break up the yolks with a fork.
Then add the mayonnaise, Dijon mustard, hot sauce, sugar, and 1 teaspoon of the Cajun seasoning.
Mix until smooth and creamy, then pop it in the fridge to chill for 1-2 hours. This step helps the flavors really meld together.
Season your shrimp with the remaining tablespoon of Cajun seasoning.
In a hot skillet (we love using cast iron for this), heat up the olive oil and cook the shrimp for about 2 minutes on each side. You want them to be perfectly cooked but not overdone. Once they’re ready, set them aside to cool.
Fill a piping bag (or a Ziploc bag with the corner cut) with the yolk mixture. Pipe it into each egg white half, making sure each one has a nice dollop of that flavorful filling.
Now, for the fun part—top each egg with a shrimp, a slice of jalapeño, and a sprinkle of fresh chives.
Arrange them on a platter with lemon wedges for an extra burst of freshness. Serve them immediately, or if you're making them ahead, chill for up to 2 hours.