These Cajun Deviled Eggs with Shrimp are spicy deviled eggs made with creamy, seasoned egg yolk filling, juicy Cajun shrimp, and pickled jalapeños for a little kick. It’s a great appetizer to serve on a platter.

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Deviled eggs are perfect for holiday gatherings, game day parties, summer cookouts, or any occasion. It’s a great finger food appetizer to serve for a crowd.

If you love deviled eggs, try these Avocado Deviled Eggs and Ham and Cheese Deviled Eggs.

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.

Serve and Enjoy!

Important Recipe Notes

Refrigerating the egg yolk mixture for 1–2 hours helps the Cajun seasoning and other flavors come together.
Don’t overcook the shrimp: Cook them for about 2 minutes per side, depending on their size. Remove them from the heat as soon as they’re pink and opaque.
Adjust the spice: Use less Cajun seasoning or skip the jalapeños if you prefer a milder appetizer. Add extra hot sauce for more heat.
Prepare the egg whites, filling, and shrimp ahead of time. Store them separately in airtight containers in the refrigerator, then assemble shortly before serving.
Use a piping bag: A piping bag makes filling the egg whites easier and gives them a neat, pretty finish. A zip-top bag with a small corner cut off works just as well.
Add lemon before serving: A little fresh lemon juice brightens the rich, creamy filling and balances the Cajun spices.
Keep refrigerated: Since these contain eggs, mayonnaise, and shrimp, keep them chilled until ready to serve.

Prep Time:20

Cook Time:10

Chilling Time:2

Total Time:2 30

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.