Savory Cajun Shrimp Eggs

These savory Cajun shrimp deviled eggs bring a delightful twist to the classic finger food with a creamy, tangy filling and a perfectly seared shrimp on top. The combination of horseradish and hot sauce adds gentle heat, while pickled jalapeños introduce a subtle tang that complements the richness of the egg yolk mixture. Topped with fresh green onions, these eggs carry bold New Orleans flavors that make them ideal for parties or as a flavorful snack.

I first made these for a family gathering where the recipe was such a hit I had to make an extra batch. They are now my go to appetizer when friends come over, always disappearing quickly.

Ingredients

• Large eggs: Select fresh eggs with vibrant orangeyellow yolks for the best flavor and color
• Small shrimp: Choose size 5160 so they sit perfectly on the egg halves fresh or thawed frozen shrimp work well
• Cajun seasoning: Offers a balanced blend of spices and salt adding the perfect kick homemade or storebought are fine
• Mayonnaise: Creates the creamy filling base so opt for a good quality for smooth texture
• Creole mustard: Adds tangy depth substitute with whole grain Dijon if needed
• Hot sauce: Use a vinegar based hot sauce like Crystal or Tabasco for brightness without overwhelming heat
• Green onions: Provide fresh flavor typical in South Louisiana recipes chives or parsley can be alternatives
• Pickled jalapeños: Add mild spice and acidity adjust according to your preferred heat level
• Prepared horseradish: A small amount enhances flavor complexity and adds subtle warmth

Instructions

Sauté the Shrimp:

Heat a cast iron or heavy skillet over mediumhigh heat until very hot. Pat the shrimp dry to remove excess moisture then toss with a small amount of Cajun seasoning. Cook each side for about two minutes until the shrimp develop a nice golden sear. Remove shrimp from the pan and let cool.

Boil the Eggs:

Place eggs in a pot and cover with cold water by at least one inch. Bring the water to a boil over mediumhigh heat then reduce to a gentle simmer and cook for ten to twelve minutes. Immediately transfer eggs to an ice bath to stop cooking and make peeling easier. Chill for at least fifteen minutes.

Prepare the Filling:

Carefully peel the eggs and slice them in half lengthwise. Remove yolks and place them in a mixing bowl. Mash the yolks with mayonnaise, Creole mustard, hot sauce, prepared horseradish, finely chopped pickled jalapeños, and some of the green onions until smooth and creamy. Chill the mixture for fifteen to thirty minutes to firm up.

Assemble the Deviled Eggs:

Pipe or spoon the filling evenly into the egg white halves. Top each with one sautéed shrimp for a luxurious touch. Garnish with the remaining sliced green onions for color and freshness. Serve either chilled or at room temperature.

My absolute favorite part is the shrimp which adds a juicy texture and a slight indulgence. When I first made these for my family the kids were hooked on the spicy kick and kept asking what made them so special.

Storage Tips

Keep the eggs unassembled for up to two days in the fridge. Store egg halves and filling separately in airtight containers to maintain ideal texture. The sautéed shrimp should be kept refrigerated and used within one day. Once assembled, enjoy the eggs within a few hours to preserve their best flavor and appearance.

Ingredient Substitutions

If you cannot find Creole mustard whole grain Dijon is a great substitute adding a similar tanginess. For a milder dish reduce or omit pickled jalapeños and skip the hot sauce if that suits your taste. For an upscale twist, small cooked lobster or crab pieces can replace shrimp. Use fresh parsley as an alternative to green onions if preferred.

Serving Suggestions

Pair these savory eggs with a crisp green salad or crunchy vegetable platter to balance the rich textures. They are perfect as an appetizer for game day gatherings, holiday parties, or casual get togethers. A cold beer or sparkling white wine pairs beautifully with the Cajun flavors.

These Cajun shrimp deviled eggs are a bold, elegant appetizer that disappears fast at gatherings. Serve chilled for best texture and enjoy the New Orleans flavors.

Common Questions About the Recipe

→ What size shrimp works best?

Small shrimp sized 51-60 count per pound fit nicely atop the egg halves and cook evenly for a tender, juicy bite.

→ How should shrimp be prepared for best flavor?

Pat shrimp dry and toss with Cajun seasoning. Use a hot cast iron skillet and cook about two minutes per side to achieve a golden sear while keeping shrimp juicy.

→ Can the filling be made ahead of time?

Yes, chilling the filling for 15-30 minutes helps it firm up, making it easier to pipe into egg whites without running.

→ What can substitute for Creole mustard?

Whole grain Dijon mustard can be used as a substitute, offering similar tang and texture in the filling.

→ How spicy are the eggs?

Pickled jalapeños and hot sauce provide mild heat that can be adjusted to taste, allowing balanced, approachable flavor.

→ Why boil extra eggs?

Boiling extra eggs helps ensure enough perfect halves, as some may crack or peel poorly during preparation.