Description
This Cajun Shrimp Deviled Eggs recipe combines classic deviled eggs with a spicy, savory Cajun twist by incorporating seasoned sautéed shrimp. The creamy yolk mixture flavored with hot sauce, Old Bay seasoning, and fresh dill perfectly complements the tender shrimp topping, making it a flavorful appetizer ideal for parties or gatherings.
Ingredients
Scale
Eggs and Filling
- 12 large eggs
- 2-3 Tbsp mayonnaise
- 1 Tbsp hot sauce
- 1 Tbsp sweet pickle relish
- 2 tsp Old Bay seasoning
- 1/4 tsp garlic powder
- 2 Tbsp fresh dill, chopped
- Salt and pepper, to taste
Shrimp
- 2 dozen shrimp, peeled and deveined
- Oil (enough to coat skillet)
- 2 tsp Old Bay seasoning
- 1/2 lemon (for juice)
- 2 tsp fresh dill, chopped (for garnish)
Other
- Ice water (for cooling eggs)
Instructions
- Cook the Eggs: Place the eggs in a pot and cover them with water. Bring the water to a boil over high heat. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 15-20 minutes to cook through.
- Cool and Peel the Eggs: Immediately transfer the eggs to an ice water bath to stop the cooking process and cool them down for easier peeling. Once cool, peel the eggs carefully.
- Prepare the Egg Whites: Slice each peeled egg in half lengthwise, gently remove the yolks, and set the whites aside on a serving platter to fill later.
- Make the Filling: In a mixing bowl, combine the egg yolks with mayonnaise, hot sauce, sweet pickle relish, 2 teaspoons of Old Bay seasoning, garlic powder, 2 tablespoons chopped dill, and salt and pepper to taste. Mix until smooth and creamy.
- Cook the Shrimp: Heat a skillet over medium-high heat and add enough oil to coat the bottom. Add the peeled and deveined shrimp, season with the remaining 2 teaspoons of Old Bay seasoning, and sauté until the shrimp turn pink and opaque, about 3-4 minutes. Squeeze the juice of half a lemon over the shrimp and remove from heat. Let them cool slightly.
- Assemble the Deviled Eggs: Using a spoon or piping bag, fill the center cavities of the egg whites with the yolk mixture. Place one cooked shrimp on top of each filled egg half.
- Garnish and Serve: Sprinkle the assembled deviled eggs with the remaining chopped fresh dill for a bright, fresh finish. Serve immediately or chill until ready to serve.
Notes
- For best peeling results, use eggs that are at least a week old.
- You can adjust the hot sauce quantity according to your spice preference.
- Make sure to devein the shrimp for a cleaner presentation and better taste.
- These deviled eggs can be assembled a few hours ahead and refrigerated, but add shrimp just before serving for best texture.
- Substitute Old Bay seasoning with Cajun seasoning for a slightly different but equally delicious flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Cajun
