Description
Classic deviled eggs get a bold Southern-inspired upgrade with a creamy Cajun-seasoned filling and juicy shrimp on top. They are elegant, flavorful, and perfect for parties, holidays, or casual gatherings.
Ingredients
- 6 large eggs
- 12 medium shrimp, peeled and deveined
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Cajun seasoning, plus extra for shrimp
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon finely chopped celery
- 1 tablespoon finely chopped green onions
- Salt to taste
- Black pepper to taste
- Paprika, for garnish
Instructions
- Place the eggs in a pot and cover them with water. Bring to a boil, then turn off the heat, cover, and let them sit for 10 to 12 minutes.
- Transfer the eggs to a bowl of ice water and let them cool completely. Peel the eggs once cooled.
- Slice the eggs in half lengthwise and carefully remove the yolks into a mixing bowl.
- Mash the yolks with mayonnaise, Dijon mustard, lemon juice, Cajun seasoning, celery, and green onions until smooth and creamy. Season with salt and black pepper to taste.
- Heat olive oil in a skillet over medium heat. Toss the shrimp with extra Cajun seasoning and cook for 2 to 3 minutes per side, until pink and fully cooked.
- Spoon or pipe the yolk filling back into the egg white halves.
- Top each deviled egg half with one Cajun shrimp.
- Sprinkle lightly with paprika and serve chilled or immediately.
Notes
- You can prepare the filling and egg whites a day ahead, then assemble just before serving.
- Medium shrimp work best because they fit neatly on top of each egg half.
- Pre-cooked shrimp can be used, but freshly cooked shrimp gives better flavor.
- To keep the eggs from tipping over, slice a very thin layer off the bottom of each egg white.
- For a spicier version, add hot sauce or extra Cajun seasoning to the filling.
- You can swap the shrimp for crab or smoked salmon for a different seafood variation.
- For a lighter filling, replace part of the mayonnaise with Greek yogurt.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Do not reheat; these deviled eggs are best served cold.
Nutrition
- Serving Size: 3 deviled egg halves
- Calories: 238
- Sugar: 0.6g
- Sodium: 330mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 1.5g
- Fiber: 0.2g
- Protein: 12g
- Cholesterol: 220mg
