Here’s a delicious and slightly spicy twist on classic deviled eggs using Cajun shrimp. They’re perfect for appetizers, parties, or a flavorful snack.
Ingredients (Serves 6–8, 12 eggs)
For the Eggs:
- 6 large eggs
- 2–3 tsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Salt & pepper, to taste
- Paprika, for garnish
For the Cajun Shrimp:
- 8–10 small shrimp, peeled and deveined
- ½ tsp Cajun seasoning (adjust to taste)
- 1 tsp olive oil or butter
- Optional: pinch of garlic powder
Optional Garnish:
- Chopped chives or parsley
- Additional paprika or cayenne for heat
Instructions
1. Cook the Eggs
- Place eggs in a pot, cover with water, bring to a boil.
- Once boiling, cover the pot and turn off heat. Let sit 10–12 minutes.
- Drain and cool in ice water, then peel.
2. Cook the Shrimp
- Heat oil or butter in a skillet over medium heat.
- Toss shrimp with Cajun seasoning (and garlic powder if using).
- Sauté shrimp 2–3 minutes per side until pink and cooked through. Remove and let cool.
- Chop shrimp into small pieces for filling.
3. Prepare the Egg Filling
- Slice peeled eggs in half lengthwise and remove yolks.
- Mash yolks in a bowl and mix with mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
4. Assemble the Deviled Eggs
- Spoon or pipe the yolk mixture back into the egg whites.
- Top each with a piece of Cajun shrimp.
- Sprinkle paprika and chopped chives or parsley for color and extra flavor.
Tips & Variations
- Spice level: Add cayenne or hot sauce to the yolk mixture for more heat.
- Creamier filling: Mix yolks with cream cheese instead of mayo.
- Presentation: Use a piping bag for a fancier look.
- Make-ahead: Eggs can be prepared a day in advance, but add shrimp just before serving to keep them tender.
💡 Fun twist: For extra crunch, sprinkle lightly toasted panko crumbs over the shrimp before serving.
If you want, I can also give a mini version with bite-sized shrimp and quail eggs—perfect for fancy hors d’oeuvres.
Do you want me to do that?
