This Cajun Shrimp Deviled Eggs recipe is a delicious way to add zip to a traditional Southern dish. You get the taste of shrimp in every spicy bite!
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Deviled eggs are a Southerner's go-to dish for potlucks and other social gatherings. Adding sauteed shrimp, Cajun seasonings, and a dash of horseradish which marks this classic dish with Southern Louisiana cuisine. It's easy to make and not just for Easter brunch!
Here's my Shrimp Salad for another delicious side dish or appetizer. It's dressed in a spicy horseradish sauce with a sweet Cajun kick. Also, this Louisiana Shrimp And Corn Soup, A Cajun Recipe, is a scrumptious seafood soup.
For a New Orleans-inspired dish to try this Shrimp Mold Recipe, A New Orleans Style Molded Dip for an appetizer.
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Ingredients
These ingredients give the oldie-but-goodie-deviled eggs a renewed lift. Most recipes call for pickle relish, but not in this version. Some members of our family don't like pickles, so they aren't included in these Cajunized eggs.
- Eggs - hard-boiled, peeled, and cut in half, length-wise.
- Shrimp - fresh, frozen, peeled, and raw (about 16).
- Cajun seasoning - your favorite brand or this Pink Cajun Seasoning Blend, a homemade version.
- Butter - use the salted kind to cook the shrimp.
- Mayonnaise - adds creaminess and flavor to the yolk mixture.
- Mustard - a tasty helping of yellow mustard is needed.
- Prepared Horseradish—the more pungent, prepared (or pickled) horseradish is needed here; horseradish sauce has mayonnaise, sour cream, or heavy cream, making it a milder version.
- Red pepper flakes - crushed between your fingers before sprinkling them in.
- Salt - regular table salt to accent all of the ingredients' flavors.
- Sugar - just enough to smooth the pungent horseradish and mustard taste.
- Lemon juice - because it compliments the flavor of the shrimp, adding a fresh taste
- Milk - to thin the filling before stuffing the egg whites.
See the printable recipe card below for specific ingredient amounts.
Instructions
The first step is cooking the eggs.
I use an electric egg cooker that steams them for the right amount of time, creating the perfect egg for stuffing. It's very convenient.
Next, you can use leftover boiled shrimp or cook the raw shrimp yourself by first seasoning the shrimp and then melting the butter in a large saucepan over low heat, being careful not to burn it.
Cook the shrimp in the melted butter on medium-high heat until pink, about 1-2 minutes on each side. Remove the pan from the heat source and allow the shrimp to cool.
Remove the egg yolks from the hard-boiled eggs that have been cut in half and place them in a medium bowl.
Add the mayo, mustard, horseradish, salt, red pepper flakes, and lemon juice to the yolks and blend together with a hand mixer.
Chop the cooled succulent shrimp into small pieces.
Stir the shrimp into the egg yolk mixture.
Stir in milk, a little at a time, to thin the deviled egg stuffing before filling the egg whites.
Fill each half of the egg white evenly with the shrimp and egg mixture.
Garnish with chopped green onion or chives and whole-cooked shrimp.
After mixing the egg yolk and shrimp mixture, you may refrigerate it and the egg whites separately until ready to serve. Then, fill the egg whites just before serving; if the yolk mixture is too thick, thin with more milk as needed.
HINT: For easy egg stuffing, fill a piping bag (with an appropriate-sized tip) or a plastic ziplock bag with the deviled egg filling, seal the bag, and snip the corner large enough to press the filling out and into each half of the egg whites. Because of the lumps of shrimp, this filling is thicker than the traditional deviled eggs.
Substitutions
Maybe you don't have these exact ingredients on hand. For a slight change in taste, you can make some substitutions. They are:
- Greek yogurt for mayonnaise
- your favorite style of mustard for yellow mustard
- horseradish sauce for prepared horseradish, the taste will be milder
Variations
Omit the shrimp and transform the traditional deviled egg into a Cajun delight with spicy seasonings and horseradish.
Storage
Cover the deviled eggs with plastic wrap or place them in an airtight container and refrigerate until ready to serve.
They can be stored in the refrigerator for up to five days.
Top tip
After cooking the eggs to a hard-boiled stage, immerse them in an ice water bath and let them sit until completely cool. Then, remove them from the ice water, crack the shells, and they will slip right out of the shell without any mess.
FAQ
The deviled eggs are usually topped with spicy, cooked whole shrimp, but in this recipe, the spicy shrimp is chopped and added to the stuffing, giving the eggs the taste of shrimp in every bite.
This recipe for Cajun Shrimp Deviled Eggs calls for 8 ounces of shrimp or about 16, plus a few more for garnishing.
You can make deviled eggs bland or as spicy-hot as you like them. These Cajun Shrimp Deviled Eggs are spicy, thanks to a healthy dose of Cajun seasoning on the raw shrimp before cooking.
Related
Looking for other recipes like this? Try these shrimp dishes:
Pairing
These are my favorite dishes to serve with Cajun Shrimp Deviled Eggs Recipe:
Cajun Shrimp Deviled Eggs Recipe
A delicious way to add pizzazz to traditional deviled eggs, the taste of shrimp is in every spicy bite!
- Total Time: 34 minutes
- Yield: 12 eggs 1x
Ingredients
- 12 EGGS, hard-boiled, peeled, and cut in half, length-wise
- 8 ounces SHRIMP, fresh or frozen, peeled, and raw (about 16)
- 1.5 teaspoon CAJUN SEASONING, your favorite brand
- 2 tablespoons SALTED BUTTER
- .5 cup MAYONNAISE
- 4 teaspoons of regular yellow MUSTARD
- 1.5 teaspoons PREPARED HORSERADISH, not horseradish sauce
- 1 teaspoon RED PEPPER FLAKES, crushed between your fingers
- .25 teaspoon SALT
- 1 teaspoon SUGAR
- 2 teaspoons LEMON JUICE
- 1-2 tablespoons MILK
Instructions
- Season the cleaned shrimp.
- Melt the butter in a large saucepan.
- Cook the shrimp in the melted butter until pink, about 1-2 minutes on each side.
- Remove the pan from the heat source and allow the shrimp to cool.
- Remove the egg yolks from the egg halves and place them in a medium bowl.
- Mix mayonnaise, mustard, horseradish, salt, red pepper flakes, and lemon juice with a hand mixer.
- Chop the cooled shrimp into small pieces.
- Stir the shrimp into the egg yolk stuffing mixture.
- Stir in milk a little at a time to thin the stuffing.
- Fill each half of the egg white with the shrimp mixture; see notes.
- Cover with plastic wrap or place in an airtight container and refrigerate until ready to serve.
Notes
- After cooking the eggs to a hard-boiled stage, immerse them in an ice water bath and let them sit in it until they are completely cooled. Then crack the shells, and they will slip off of the hard-boiled egg easily without any mess.
- The shrimp mixture and egg whites may be refrigerated separately until ready to serve. Then, fill the egg whites right before serving; if the yolk mixture is too thick, thin with more milk as needed.
- For easy egg stuffing, fill a piping bag (with an appropriate-sized tip) or a plastic ziplock bag with the deviled egg filling, seal the bag, and snip the corner large enough to press the filling out and into each half of the egg whites. Because of the lumps of shrimp, this filling is thicker than the traditional deviled eggs.
- Prep Time: 30 minutes
- Cook Time: 4 minutes
- Category: Appetizers, Side Dish
- Method: Sautee
- Cuisine: Cajun
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Misty Kabus says
It says to fill the eggs with the shrimp mixture but it doesn’t say when or how to add the shrimp to the mixture in the recipe anywhere. Please help,
Louisiana Woman says
Thank you, Misty, and I apologize for the inconvenience. I wrote it correctly in the post, but failed to list it in the instructions on the recipe card. It' correct on the the recipe card, now. Enjoy!