Cajun Shrimp Deviled Eggs are a flavorful twist on the classic deviled egg, combining the richness of creamy egg yolks with the bold, spicy kick of Cajun shrimp. These are perfect for a party appetizer or as a fun, delicious side dish. Here’s how to make them:
Cajun Shrimp Deviled Eggs Recipe
Ingredients:
For the Deviled Eggs:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp sour cream (optional, for extra creaminess)
- 1 tbsp lemon juice
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
For the Cajun Shrimp:
- 6-8 medium shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp Cajun seasoning (or more to taste)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika (optional, for extra flavor)
- 1/2 tbsp butter (for finishing the shrimp)
- 1 tbsp fresh parsley, chopped (for garnish)
For Garnish:
- Smoked paprika (for sprinkling on top)
- Fresh parsley (optional)
Instructions:
1. Cook the Eggs:
- Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
- Once the water reaches a rolling boil, cover the pot, remove it from the heat, and let the eggs sit for 9-12 minutes (depending on how firm you like the yolks).
- After cooking, transfer the eggs to a bowl of ice water to stop the cooking process. Let them sit for about 5 minutes.
- Peel the eggs, cut them in half lengthwise, and carefully remove the yolks. Set aside the whites and yolks separately.
2. Prepare the Cajun Shrimp:
- Heat olive oil in a skillet over medium-high heat.
- Season the shrimp with Cajun seasoning, garlic powder, onion powder, and smoked paprika.
- Add the shrimp to the pan and cook for about 2-3 minutes per side or until they turn pink and opaque.
- Once cooked, add butter to the pan and let it melt, then toss the shrimp in the butter to coat.
- Remove the shrimp from the skillet and set aside to cool. Once cooled, chop the shrimp into small pieces.
3. Make the Deviled Egg Filling:
- In a medium bowl, mash the egg yolks with a fork until smooth.
- Add the mayonnaise, Dijon mustard, sour cream (if using), lemon juice, smoked paprika, salt, and pepper. Mix until smooth and creamy. Taste and adjust the seasoning if needed.
4. Assemble the Deviled Eggs:
- Spoon or pipe the egg yolk mixture into the egg white halves. If you want a more professional look, use a piping bag fitted with a star tip.
- Top each deviled egg with a small piece of the Cajun shrimp.
- Garnish with a sprinkle of smoked paprika and a little fresh parsley.
5. Serve:
- Arrange the deviled eggs on a platter and serve immediately, or refrigerate until ready to serve.
Tips:
- Adjust the Cajun Heat: If you prefer less spice, you can reduce the amount of Cajun seasoning or use a milder version. Alternatively, add a little hot sauce to the deviled egg filling for an extra kick.
- Shrimp Alternatives: If you don’t have shrimp, you can swap it for crab meat, lobster, or even smoked salmon for a different take.
- Make-Ahead: You can make the deviled eggs and filling ahead of time, but for the best texture, assemble the eggs with the shrimp just before serving.
