Cajun Deviled Eggs with Shrimp
A spicy twist on a classic favorite. Creamy, seasoned filling topped with Cajun shrimp and jalapeño delivers a bold, savory bite in every mouthful!
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Ingredients
- 10 boiled eggs (peeled)
- ½ cup mayonnaise (we used Primal Kitchen avocado oil mayo)
- 1 tablespoon dijon mustard
- 1 teaspoon hot sauce (we used Frank’s.)
- 1 tablespoon Cajun seasoning (plus 1 teaspoon for later) (we used Tony’s creole)
- ¼ teaspoon granulated sugar (optional)
- 20 medium shrimp peeled and deveined
- 2 tablespoons olive oil
- Pickled jalapeño slices (or 1 fresh jalapeño, seeds removed)
- Fresh chives for garnish
- Lemon wedges for garnish
Instructions
- Start by halving your boiled eggs lengthwise. Carefully scoop out the yolks and transfer them to a mixing bowl.
- Break up the yolks with a fork.
- Then add the mayonnaise, Dijon mustard, hot sauce, sugar, and 1 teaspoon of the Cajun seasoning.
- Mix until smooth and creamy, then pop it in the fridge to chill for 1-2 hours. This step helps the flavors really meld together.
- Season your shrimp with the remaining tablespoon of Cajun seasoning.
- In a hot skillet (we love using cast iron for this), heat up the olive oil and cook the shrimp for about 2 minutes on each side. You want them to be perfectly cooked but not overdone. Once they’re ready, set them aside to cool.
- Fill a piping bag (or a Ziploc bag with the corner cut) with the yolk mixture. Pipe it into each egg white half, making sure each one has a nice dollop of that flavorful filling.
- Now, for the fun part—top each egg with a shrimp, a slice of jalapeño, and a sprinkle of fresh chives.
- Arrange them on a platter with lemon wedges for an extra burst of freshness. Serve them immediately, or if you're making them ahead, chill for up to 2 hours.