Description
Cajun Shrimp Deviled Eggs are a flavorful twist on the classic deviled eggs recipe, featuring succulent shrimp seasoned with Cajun spices atop creamy, tangy egg yolk filling. Perfect as an appetizer or party snack, this recipe combines the richness of deviled eggs with a spicy seafood kick for a unique and delicious bite-size treat.
Ingredients
Eggs and Filling
- 12 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon white vinegar
- 1/2 teaspoon Cajun seasoning
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Cajun Shrimp
- 1/2 lb shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Pinch of salt
- 1 tablespoon fresh lemon juice
- Hot sauce (optional, for serving)
- Additional parsley or chives (optional, for garnish)
Instructions
- Prepare the Eggs: Boil a pot of water and gently lower the eggs into the water. Cook for 10-12 minutes to hard boil. Once done, transfer the eggs to an ice bath or run under cold water to cool completely, which makes peeling easier.
- Peel and Separate: Peel the cooled eggs carefully. Slice each egg in half lengthwise and remove the yolks, placing the whites aside for filling.
- Make the Deviled Egg Filling: In a bowl, mash the egg yolks until smooth. Add mayonnaise, Dijon mustard, white vinegar, Cajun seasoning, garlic powder, salt, and pepper. Stir thoroughly until the mixture is creamy and well blended. Taste and adjust seasoning as needed for balance.
- Cook the Cajun Shrimp: Heat olive oil in a skillet over medium-high heat. Toss shrimp with Cajun seasoning, smoked paprika, garlic powder, and salt. Cook the shrimp in the skillet for 2-3 minutes on each side, or until they turn pink and are cooked through.
- Flavor the Shrimp: Squeeze fresh lemon juice over the cooked shrimp, stir, then remove from heat. Allow the shrimp to cool slightly before assembling.
- Assemble the Deviled Eggs: Spoon or pipe the deviled egg filling into the egg whites. Slice the cooked shrimp into bite-sized pieces and place one piece atop each filled egg half. Garnish with fresh chopped parsley and a dash of hot sauce if desired.
- Serve: Arrange the Cajun Shrimp Deviled Eggs on a platter and serve immediately. They can be refrigerated for up to 2 hours before serving to enhance flavors and keep fresh.
Notes
- Use fresh eggs for best peeling results, or add a little baking soda to cooking water to make peeling easier.
- The shrimp can be substituted with cooked crab meat or crawfish tails for a different seafood twist.
- Adjust the amount of Cajun seasoning based on your preference for spice level.
- Deviled eggs are best consumed within 2 hours after assembly to maintain freshness and texture.
- For a smoother filling, use a blender or food processor to mix the yolks and ingredients.
- Serve chilled for optimal flavor and texture.
