Cajun Shrimp Deviled Eggs
These 6-ingredient Cajun Shrimp Deviled Eggs are a delicious appetizer with a nice hint of spice in the yolk filling from the cajun seasoning and topped with shrimp salad. Customize these deviled eggs with toppings like bacon, chives, and jalapeno.
Servings: 12 servings
Calories: 57kcal
Ingredients
- 6 large hard boiled eggs peeled
- ¼ cup mayonnaise
- 1 tablespoon creole or dijon mustard
- ½ teaspoon Cajun Seasoning
- 1 teaspoon fresh lemon juice
- 3 ounces salad shrimp thawed
- Garnish Options: sliced chives or green onions, paprika, sliced jalapeño, crumbled bacon, dusted paprika or cajun seasoning
Instructions
- Halve the boiled eggs, remove the yolks, and place the yolks in a separate bowl. Place the hollowed-out egg whites on a serving tray.
- Mash the egg yolks with a fork until smooth. Add mayonnaise, creole or dijon mustard, Cajun seasoning, and lemon juice. Mix until well combined and creamy.
- Spoon or pipe the egg yolk mixture into the egg whites.
- Top each deviled egg with 2 shrimp.
- Garnish as desired.
Video
Notes
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- Make your own Creole seasoning. This is easy to make at home with spices already in your pantry.
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- Combine 3 tablespoons smoked paprika, 2 tablespoons garlic powder, 2 tablespoons ground black pepper, 1 tablespoon kosher salt, 1 tablespoon onion powder, 2 teaspoons dried oregano, 2 teaspoons dried thyme, 1 to 2 teaspoons cayenne pepper.
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- Make your own Creole seasoning. This is easy to make at home with spices already in your pantry.
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- Swap for homemade shrimp salad. Simply boil or saute medium-sized shrimp (31/40 pieces per pound) until opaque and pink, 2 to 3 minutes. Allow to cool then combine with celery, mayonnaise, and a pinch of paprika.
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- Use a piping bag or ziptop bag to easily add filling. Place the egg yolk filling in a bag and snip the end. This will help easily and cleanly pipe the filling into the whites.
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- Peel the hard boiled eggs while warm. This is essential in helping the shell release easily. Rinse under water as necessary to help as well.
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- Make the filling mild in spice. If you want a mild filling, use regular mustard and paprika instead of Creole mustard and cajun seasoning.
- Store any leftover deviled eggs in the fridge loosely covered with plastic wrap for up to 4 days. Do not freeze the eggs, this will change the texture.
- To make the recipe in advance, you can boil and peel the eggs up to 2 days ahead. The egg yolk filling can be made up to 2 days in advance as well and stored in a ziptop bag or container with a piece of plastic wrap on top to prevent oxidation. Fill and garnish the whites before serving.
Nutrition
Calories: 57kcal | Carbohydrates: 1g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 105mg | Sodium: 92mg | Potassium: 55mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 175IU | Vitamin C: 0.01mg | Calcium: 18mg | Iron: 0.4mg
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