Description
Cajun Shrimp Deviled Eggs are a flavorful twist on the classic appetizer, combining creamy deviled egg filling with spicy Cajun-seasoned shrimp. These bite-sized treats are perfect for parties and gatherings, featuring a smooth, tangy yolk mixture enhanced with Dijon mustard and hot sauce, topped with a succulent seared shrimp and garnished with fresh chives and crispy bacon.
Ingredients
Scale
Shrimp
- 24 small shrimp, peeled and deveined
- 1 ½ teaspoons Cajun seasoning (divided)
- 1 tablespoon butter
Eggs and Filling
- 12 large eggs
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons hot sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- Ice water (for cooling eggs)
Garnishes
- Fresh chives, finely chopped
- Crumbled bacon
- Cajun seasoning (for sprinkling)
Instructions
- Boil and prepare eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat to a simmer. Cover the saucepan and cook the eggs for 12 minutes. Once done, immediately transfer the eggs to an ice water bath to stop the cooking process and make peeling easier. Peel the eggs and carefully cut them in half lengthwise. Remove the yolks and place them into a separate bowl.
- Cook the shrimp: Pat the shrimp dry with a paper towel and season them with 1 teaspoon of Cajun seasoning. Heat butter in a skillet over medium-high heat. Once melted and hot, sear the shrimp on each side until they are fully cooked and opaque, about 2 minutes per side. Remove the shrimp from the skillet and set aside to cool.
- Make the yolk filling: Add the mayonnaise, the remaining ½ teaspoon Cajun seasoning, Dijon mustard, hot sauce, salt, and black pepper to the bowl with the egg yolks. Mash the mixture with a fork or blend it until it is smooth and creamy, ensuring all ingredients are well combined.
- Fill the egg whites: Transfer the yolk mixture to a piping bag or a zip-top plastic bag with a small corner cut off. Pipe or spoon the filling back into the hollowed egg white halves, filling each cavity evenly.
- Garnish and serve: Sprinkle the filled eggs lightly with additional Cajun seasoning. Top each deviled egg with a cooked shrimp. Garnish with finely chopped fresh chives and crumbled bacon for added flavor and texture. Serve immediately or refrigerate until ready to serve.
Notes
- For best results, use fresh eggs or eggs that are not too old to make peeling easier.
- The shrimp can be substituted with other seafood like small crab claws or scallops if preferred.
- Adjust the amount of hot sauce to suit your spice tolerance.
- Make sure to chill the filled deviled eggs before serving for optimal flavor.
- Can be prepared a few hours ahead and kept refrigerated but add shrimp garnish just before serving to maintain texture.
