Description
A flavorful twist on classic deviled eggs featuring spicy Cajun-seasoned shrimp atop creamy, tangy egg yolk filling. Perfect as an appetizer or party snack with a zesty blend of spices and a hint of smoky paprika.
Ingredients
Scale
Eggs and Filling
- 12 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon white vinegar
- 1/2 teaspoon Cajun seasoning
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Cajun Shrimp
- 1/2 lb shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Pinch of salt
- 1 tablespoon fresh lemon juice
- Hot sauce (optional)
- Additional parsley or chives for garnish
Instructions
- Prepare the Eggs: Boil a pot of water and gently lower the eggs into it. Cook the eggs for 10-12 minutes until hard boiled. Once cooked, immediately transfer them to an ice bath or run under cold water to cool completely, which helps with easy peeling.
- Peel and Halve the Eggs: Carefully peel the cooled eggs and slice each egg in half lengthwise. Remove the yolks and set aside the egg whites for filling.
- Make the Deviled Egg Filling: In a bowl, mash the egg yolks until crumbly. Add mayonnaise, Dijon mustard, white vinegar, Cajun seasoning, garlic powder, salt, and pepper. Mix thoroughly until the mixture is smooth and creamy. Taste and adjust seasoning as needed.
- Cook the Cajun Shrimp: Heat olive oil in a skillet over medium-high heat. Toss the shrimp in Cajun seasoning, smoked paprika, garlic powder, and a pinch of salt. Cook the shrimp for about 2-3 minutes per side, until they turn pink and are cooked through.
- Finish the Shrimp: Once cooked, squeeze fresh lemon juice over the shrimp, then remove from heat and allow them to cool slightly before assembling.
- Assemble the Deviled Eggs: Fill the egg white halves with the prepared deviled egg filling either by spooning or piping it in. Slice each shrimp into pieces and place one piece atop each filled egg. Garnish with freshly chopped parsley and drizzle with hot sauce if desired.
- Serve: Arrange the assembled deviled eggs on a platter. Serve immediately or refrigerate for up to 2 hours before serving to keep them fresh.
Notes
- Use fresh eggs for best peeling results.
- Adjust the Cajun seasoning to your spice preference.
- Can be prepared a few hours in advance and stored covered in the fridge.
- Serve with additional hot sauce for extra heat.
- Use gloves if handling hot spices to avoid skin irritation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
