Cajun Shrimp Deviled Eggs (Printable Version)

# What You'll Need:

→ Eggs

01 - 10 large eggs

→ Filling

02 - 120 ml mayonnaise
03 - 1 tablespoon Dijon mustard
04 - 1 teaspoon hot sauce
05 - 2 teaspoons smoked paprika, divided
06 - 1 teaspoon cayenne pepper, divided
07 - 1 teaspoon dried oregano, divided
08 - 1 teaspoon garlic powder, divided
09 - 1 teaspoon onion powder, divided
10 - 0.25 teaspoon granulated sugar, optional

→ Shrimp and Garnish

11 - 20 medium shrimp, peeled and deveined
12 - 2 tablespoons olive oil
13 - 1 jalapeño, thinly sliced
14 - 2 tablespoons chopped fresh chives
15 - Lemon wedges, for serving

# Step-by-Step Directions:

01 - Place eggs in a single layer in a saucepan and cover with 2.5 cm of water. Bring to a boil over high heat, then remove from heat, cover, and let stand for 12 minutes. Drain and cool the eggs under cold running water.
02 - Peel the cooled eggs and slice them in half lengthwise. Transfer the yolks to a mixing bowl and set the egg whites aside.
03 - Mash the yolks thoroughly with a fork, then combine with mayonnaise, Dijon mustard, hot sauce, 1 teaspoon smoked paprika, 0.5 teaspoon cayenne pepper, 0.5 teaspoon dried oregano, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, and granulated sugar if using. Stir until smooth and creamy. Refrigerate until ready to use.
04 - In a small bowl, combine the remaining 1 teaspoon smoked paprika, 0.5 teaspoon cayenne, 0.5 teaspoon dried oregano, 0.5 teaspoon garlic powder, and 0.5 teaspoon onion powder. Pat the shrimp dry and toss them with the spice mixture until well coated.
05 - Heat olive oil in a skillet over medium-high heat. Arrange the seasoned shrimp in a single layer and sear for approximately 2 minutes per side until slightly blackened and cooked through. Transfer to a plate and let cool completely.
06 - Pipe or spoon the chilled yolk filling into the egg white halves. Top each with a cooked shrimp, a slice of jalapeño, and a sprinkle of fresh chives.
07 - Arrange the deviled eggs on a platter and serve immediately with lemon wedges for squeezing over the top.

# Helpful Notes:

01 - For easier egg peeling, add 1 teaspoon baking soda to the cooking water.
02 - Allow the filling to rest for 30 minutes before filling the eggs to let the flavors develop.
03 - Shrimp can be cooked in advance but should be added to eggs just before serving.
04 - Arrange shrimp on their sides atop the eggs for optimal presentation.
05 - Filling and egg whites can be prepared up to 2 days ahead and stored separately.

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