Go Back

Cajun Deviled Eggs

Cajun deviled eggs with a creamy yolk filling and Cajun-seared shrimp topping. Hard-boiled eggs are boiled, chilled, piped, then finished with shrimp and green onion for a bold kick.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

large eggs
  • 12 large eggs
deviled egg filling
  • 0.5 cup mayonnaise
  • 1 tbsp Creole mustard
  • 1 tsp hot sauce
  • 1.5 tsp Cajun seasoning divided
  • 1 tbsp sweet pickle relish
topping
  • 12 medium shrimp peeled, deveined, and halved lengthwise
  • 1 tbsp butter
  • 1 sliced green onions for garnish

Equipment

  • 1 sheet pan

Method
 

Boil and chill the eggs
  1. Place eggs in a pot and cover with cold water. Bring to a boil, then cover, remove from heat, and let stand for 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve lengthwise.
Make the deviled filling
  1. Mash the yolks with mayonnaise, Creole mustard, hot sauce, sweet pickle relish, and 1 tsp Cajun seasoning until smooth. Mix until no lumps remain.
Sear the Cajun shrimp
  1. Toss shrimp with the remaining 1/2 tsp Cajun seasoning. Sear shrimp in butter for 1–2 minutes per side until pink.
Assemble
  1. Pipe the yolk filling into the egg white halves. Fill each cavity evenly.
  2. Top each deviled egg with a shrimp half and sliced green onions. Finish with any remaining Cajun seasoning if desired.

Notes

For the smoothest filling, mash yolks thoroughly before mixing in the mayonnaise and mustard; if it looks too thick, add a teaspoon of mayonnaise to loosen. Store assembled deviled eggs covered in the refrigerator for up to 3 days; assemble and sear shrimp just before serving for best texture. Freezing is not recommended. For a lighter option, use light mayonnaise and keep the butter amount for the shrimp.