Instructions
Step 1: Place eggs in a pot, cover with water, and bring to a boil. Once boiling, turn off heat, cover, and let sit for 10–12 minutes. Transfer to ice water and peel.
Step 2: Slice eggs in half lengthwise. Scoop yolks into a bowl and set whites aside.
Step 3: Mash yolks with mayonnaise, Dijon mustard, lemon juice, Cajun seasoning, salt, and pepper. Mix until creamy. Pipe or spoon the filling back into egg whites.
Step 4: In a skillet, heat olive oil over medium heat. Toss shrimp with Cajun seasoning, garlic powder, smoked paprika, and lemon juice. Cook for 2–3 minutes per side until pink and slightly charred.
Step 5: Place one shrimp on top of each deviled egg. Drizzle lightly with hot sauce or BBQ sauce if desired.
Step 6: Garnish with parsley or chives and serve chilled or at room temperature.
Tips & Secrets
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Use smoked paprika for a deeper flavor.
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Don’t overcook shrimp — they should be juicy and tender.
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Pipe filling into eggs with a star tip for a professional look.
Serving & Storage
Serve as an appetizer for parties, holidays, or BBQs. Best enjoyed the same day but can be refrigerated (covered) for up to 2 days.
Variations
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Add finely chopped pickles or jalapeños to the filling for extra zest.
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Swap shrimp for crab meat or smoked salmon for a seafood twist.
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Make it extra spicy by adding cayenne pepper to the yolk mixture.
Conclusion
These Cajun Shrimp Deviled Eggs are creamy, smoky, and spicy all at once — the perfect upgrade to a party classic. They’re a guaranteed crowd-pleaser that combines Southern comfort with bold flavors.
