What are Cajun Shrimp Deviled Eggs?

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.

How many shrimp do you need for deviled eggs?

This recipe for Cajun Shrimp Deviled Eggs calls for 8 ounces of shrimp or about 16, plus a few more for garnishing.

Are deviled eggs spicy?

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.

Cajun Shrimp Deviled Eggs Recipe • Louisiana Woman Blog

Name: Cajun Shrimp Deviled Eggs Recipe
Prep time: 30 min
Cook time: 4 min
Total time: 34 min
Cuisine: Cajun
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

Ingredients

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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

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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 together mayo, mustard, horseradish, salt, red pepper flakes, and lemon juice with a hand mixer.
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.

Author: Louisiana Woman
Prep Time: 30 minutes
Cook Time: 4 minutes
Category: Appetizers, Side Dish
Method: Sautee
Cuisine: Cajun