Description
Classic deviled eggs get a bold twist with Cajun-seasoned shrimp, zesty mustard, and a touch of heat—perfect for parties or upscale appetizers.
Ingredients
- 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)
- 1 tablespoon avocado oil (or other neutral oil)
- ½ cup mayonnaise
- 2 tablespoons Creole mustard (or whole-grain Dijon mustard)
- 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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling, Searing, Mixing
- Cuisine: Southern
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 85
- Sugar: 0.5g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg
