Cajun Shrimp Deviled Eggs

These Cajun shrimp deviled eggs are the perfect showstopper for parties and family get-togethers. Spicy shrimp, creamy yolk filling, and a hit of freshness from chives and lemon bring a big flavor punch in just one bite. I always find these disappear within minutes when I bring out a platter.

The first time I served these for game day they never even made it to halftime everyone started grabbing them as soon as they hit the table

Ingredients

• Eggs They set the stage for those perfect halves Always choose large fresh eggs for easier peeling and more even cooking
• Mayonnaise Gives the filling its rich creaminess Go for full fat for best results
• Dijon mustard Adds tangy zip to balance heat Look for smooth creamy Dijon for easy mixing
• Hot sauce Brings welcome warmth and complexity A classic Louisiana style hot sauce works beautifully
• Smoked paprika Lends smoky depth and reddish color Spanish smoked paprika is especially aromatic
• Cayenne pepper Kicks up the spice Use freshly ground if possible
• Dried oregano Earthy herbal notes Check date to ensure oregano is still fragrant
• Garlic powder Adds savory background flavor Pick a fine powder for easiest blending
• Onion powder Provides sweet mellow umami Choose pure onion powder without caking agents
• Granulated sugar Optional Just a tiny bit rounds out the heat and acidity
• Medium shrimp Sweet tender shellfish Make sure they are peeled deveined and fresh smelling
• Olive oil For a lightly crisped outside and flavor depth Use extra virgin for best taste
• Jalapeño Slices add bright piquancy and a little crunch Opt for vibrant green firm peppers
• Fresh chives A pop of color and mild onion note Always choose perky fresh blades
• Lemon wedges For fresh zing right before serving Use juicy lemons that feel heavy for their size

Step-by-Step Instructions

Hard Boil the Eggs:

Place eggs in a saucepan in a single layer and cover with one inch of water Bring to a boil over medium high heat immediately take off heat cover and let them stand for twelve minutes Then drain and run under cold water until you can handle them

Peel and Halve the Eggs:

Carefully peel shells off cooled eggs then slice them lengthwise Lay whites on a tray and scoop yolks into a mixing bowl

Prepare the Yolk Filling:

Mash yolks with a fork until very fine Mix with mayonnaise Dijon hot sauce smoked paprika cayenne oregano garlic powder onion powder and sugar if using Stir until smooth and creamy Cover and chill to let flavors meld

Season the Shrimp:

Mix smoked paprika cayenne oregano garlic powder and onion powder together Pat shrimp very dry with paper towels and toss well with the spice blend so all sides are coated

Sear the Shrimp:

Heat olive oil in a skillet over medium high When almost shimmering add the spiced shrimp in a single layer Cook about two minutes per side until shrimp are pink with crisped slightly blackened edges Remove from pan to cool completely

Fill and Assemble the Eggs:

Either pipe or spoon cooled yolk filling into egg white halves Place a cooled blackened shrimp on each filled half Add one or two jalapeño slices per egg for kick Finish with a sprinkle of chives

Serve and Garnish:

Arrange eggs on a pretty platter Serve with plenty of lemon wedges for a fresh squeeze over each bite

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My favorite part is always the shrimp topping that smoky seared bite is what keeps everyone raving When we first brought these to our annual family picnic even my spice shy aunt wanted the recipe

Storage Tips

Store unassembled eggs and filling separately in airtight containers in the fridge for up to two days For best flavor and texture cook shrimp and finish assembling just before serving Leftovers should be eaten within a day as the shrimp can get rubbery if kept too long on top of the eggs

Ingredient Substitutions

Greek yogurt can take the place of mayonnaise for a lighter version If you do not have fresh chives try thinly sliced green onion tops Not a fan of shrimp small cooked crawfish tails or even thinly sliced andouille sausage also work in a pinch

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Serving Suggestions

These are ideal for holiday appetizer trays or potlucks I sometimes arrange them on a bed of peppery greens for color and ease of picking up Pair with sparkling wine or citrusy cocktails for a true New Orleans vibe

Cultural Touch

Deviled eggs have roots in European traditions but adding blackened shrimp and Louisiana style spices puts a distinctly Southern American twist on the classic It is the marriage of classic comfort and bold regional flavors

Commonly Asked Questions

→ How do you prevent overcooked eggs?

Allow eggs to sit in hot water off the heat for 12 minutes, then cool quickly in cold water to avoid grey yolks.

→ Can the filling be made ahead?

Yes, prepare the filling up to two days in advance and refrigerate it to let flavors blend.

→ What makes shrimp extra flavorful?

Toss shrimp in smoked paprika, cayenne, oregano, and sear in olive oil for a spicy, blackened effect.

→ Should shrimp be served hot or cold?

Cool the shrimp completely before topping the eggs to ensure good texture and flavor balance.

→ What’s a tip for elegant presentation?

Arrange shrimp lying on their sides and finish each egg half with jalapeño and fresh chives.