This appetizer takes the familiar comfort of deviled eggs and gives it a bold Cajun-inspired twist. With creamy, well-seasoned filling and succulent shrimp spiced just right, it balances rich texture with vibrant flavor. It’s an elegant bite for parties, special occasions or a fun upgrade to a classic favorite.
The shrimp adds a satisfying contrast to the deviled egg base, making this more than just your standard deviled egg—flavorful, memorable, and just different enough to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 large eggs
½ pound (about 24) small to medium shrimp, peeled and deveined (51-60 count size)
¼–½ teaspoon Cajun seasoning (plus additional as needed)
2 tablespoons finely chopped green onions (about 1–2 shoots, plus more for garnish)
4 teaspoons finely chopped pickled jalapeños
2 teaspoons hot sauce (vinegar-based)
½ teaspoon prepared horseradish
Salt, pepper and additional Cajun seasoning to taste
Directions
Bring a large pot of water to a boil (optionally add 1 teaspoon salt and 1 teaspoon vinegar for easier peeling). Gently add the cold eggs. Reduce heat to a low simmer and cook for 13 minutes. Transfer eggs to an ice bath and let sit for at least 15 minutes.
Meanwhile, pat the shrimp dry and season evenly with Cajun seasoning. Heat the oil in a skillet over medium-high heat. Sear the shrimp 1–2 minutes per side until cooked through. Set aside to cool.
Peel the eggs under cold running water, pat dry, then slice each egg in half lengthwise. Remove and place the yolks in a mixing bowl; set the whites aside. Mash the yolks with a fork.
To the mashed yolks add mayonnaise, Creole mustard, chopped green onions, pickled jalapeños, hot sauce, horseradish and a pinch of salt/pepper/Cajun seasoning. Mix until mostly smooth. Refrigerate the filling for 15-30 minutes if possible.
Transfer the filling into a piping bag (or use a plastic zip-top bag with a corner snipped off) and pipe into each egg white half. Top each egg with one cooked shrimp and garnish with additional chopped green onion or a light sprinkle of Cajun seasoning. Refrigerate until ready to serve.
Servings and timing
Makes approximately 24 deviled egg halves (from 12 whole eggs).
Prep time: ~20 minutes
Cook time: ~15 minutes
Chill time: ~15 minutes
Total time: ~50 minutes
Variations
For extra heat, increase the pickled jalapeños or use a spicier hot sauce.
Swap the Creole mustard for Dijon or whole-grain mustard if easier to find.
Use finely chopped cooked shrimp in the filling instead of one whole on top, for easier serving or a more distributed shrimp flavour.
Add a splash of lemon juice or finely chopped roasted red pepper for a slightly different flavour profile.
Make it milder by reducing or omitting the horseradish or jalapeños for guests who prefer less heat.
Storage/Reheating
Store the assembled deviled eggs in an airtight container in the refrigerator for up to 3-4 days. Do not freeze. For best texture and flavour, assemble them no more than a day ahead. Keep chilled until serving time.
FAQs
What type of shrimp should I use?
Use peeled and deveined small to medium raw shrimp (such as 51-60 count per pound) so they fit nicely on top of the egg halves and cook quickly.
Can I use pre-cooked shrimp?
Yes—you can use pre-cooked shrimp. If using pre-cooked, simply season lightly and warm briefly before topping the eggs, or serve cold for convenience.
How can I make easier-to-peel hard-boiled eggs?
Start with cold eggs (or room temperature), add them to boiling water, reduce to simmer, and transfer to an ice bath immediately after cooking. Using slightly older eggs also helps with peeling.
Can I make the filling ahead of time?
Yes—the yolk mixture can be made ahead (up to one day) and refrigerated. Just pipe or spoon into the egg whites shortly before serving for best presentation and texture.
How spicy is this recipe?
It has a moderate spicy kick thanks to the Cajun seasoning and jalapeños. You can adjust heat up or down by varying the hot sauce and jalapeño amount.
Can I omit the shrimp for a vegetarian version?
Yes—you can omit the shrimp and still have flavorful deviled eggs with Cajun-spiced filling. They just won’t have the shrimp topping.
What should I serve this with?
These deviled eggs make a strong appetizer on their own. You might serve them alongside fresh vegetables, crackers, or as part of a larger spread at a party.
How do I transport them for a gathering?
Keep them chilled in a container with a fitted lid, and transport with cool packs. Assemble as close to serving time as possible so they stay fresh.
Can I freeze leftover deviled eggs?
No—it’s not recommended to freeze deviled eggs, especially with shrimp. Freezing affects the texture and can lead to watery or rubbery filling.
How do I adjust for fewer servings?
Simply halve the ingredients (for 12 halves instead of 24) and scale cooking time roughly the same for eggs and shrimp.
Conclusion
With the creamy richness of classic deviled eggs and the bold, lively flavours of Cajun-spiced shrimp, these deviled eggs become a standout appetizer. They offer elegant presentation, satisfying texture and a flavour boost that makes them memorable. Whether you’re hosting friends, attending a potluck or just treating yourself to something special, Cajun Shrimp Deviled Eggs deliver. Enjoy making them—and more importantly, enjoy eating them!
2 tablespoons finely chopped green onions (about 1–2 shoots, plus more for garnish)
4 teaspoons finely chopped pickled jalapeños
2 teaspoons hot sauce (vinegar-based)
½ teaspoon prepared horseradish
Salt, pepper, and additional Cajun seasoning to taste
Instructions
Bring a large pot of water to a boil (optional: add 1 teaspoon salt and 1 teaspoon vinegar). Gently add the eggs, reduce heat to a low simmer, and cook for 13 minutes.
Transfer the eggs to an ice bath and let them sit for at least 15 minutes to cool completely.
While eggs cool, pat shrimp dry and season with Cajun seasoning. Heat oil in a skillet over medium-high heat and sear shrimp 1–2 minutes per side until cooked through. Let cool.
Peel the eggs under cold running water, pat dry, and slice in half lengthwise. Remove yolks and place them in a bowl. Set whites aside.
Mash yolks with a fork, then add mayonnaise, Creole mustard, green onions, pickled jalapeños, hot sauce, horseradish, and seasonings. Mix until smooth. Chill filling for 15–30 minutes if possible.
Pipe or spoon the filling into the egg white halves.
Top each deviled egg with one cooked shrimp. Garnish with chopped green onions or a light sprinkle of Cajun seasoning. Refrigerate until ready to serve.
Notes
Refrigerating the filling before piping enhances flavor and texture.
Use pre-cooked shrimp to save time—just season and lightly warm or serve cold.
Adjust heat level by varying the amount of jalapeños and hot sauce.
Make filling ahead of time and pipe before serving for best results.
Do not freeze deviled eggs—refrigerate and consume within 3–4 days.
