Cajun Shrimp Deviled Eggs are the perfect mix of spicy, succulent, and refreshing appetizers everyone will love!
This is another old HH recipe from 2017 that I’m breathing new life into today. It’s the perfect easy appetizer for any season!
I’ll say it once, and I’ll say it again, the Instant Pot makes hard-boiled eggs like a dream (or medium or soft boiled.) The process of boiling eggs on the stove always annoys me. Wait for the water to boil, determine the magic length of time, avoid eggs breaking, and pray that you calculated correctly when you take them out. Etc. The instant pot is set it and forget it, except you can’t totally forget it because if you don’t quick-release at the end, you will overcook your eggs. Not that I had forgotten about the eggs I put in the IP for like two hours before. No, not me. I would never. Luckily, the kids only like to color Easter eggs and not eat them, so we still utilized said forgot eggs anyway.
Regardless of your preferred method of hard-boiling your eggs, you have to try this delicious spin on deviled eggs. They’ve got a cajun flare that is surprisingly addicting and stupid easy to make, which is basically the goal for any appetizer I make. I don’t love spending 8 hours on hand piecing together mini versions of things to eat just for them to be enjoyed for less than 2 seconds and given no gratitude. Appetizers need to be impressive and easy. That’s where these cajun shrimp deviled eggs come in!
How to Make Cajun Shrimp Deviled Eggs
Note* this is simply a summary section with step-by-step photos of how to make the recipe. For the printable recipe card, please scroll to the very end of the post!
So if you don’t count salt, which I don’t, this is a 5-ingredient or less recipe for the win! Remember, easy and impressive is the name of the game. Plus addicting and delicious, but that’s even better if you only need a few good high-quality ingredients.
Start by boiling your eggs. Again, you don’t have to use your IP, but it is my preferred method of making hard-boiled eggs. Once your eggs cooled off, you’ll make the deviled egg filling first.
A couple of things here. I used half and half for a creamy texture without overdoing it on the mayo. While I love mayo and don’t hesitate to add it to most of my recipes (in fact, most of my healthy versions of things like coleslaw use half mayo and half yogurt instead of opting for all yogurt because gross), I don’t think it’s super necessary here. This recipe already has so much flavor from the cajun seasoning and shrimp. You don’t want it to taste like a deviled egg with shrimp. You want it to be its own thing. That’s why I opt for creaminess over the mayo taste in this recipe.
After that, it’s easy. Top with pre-cooked shrimp and sprinkle with more cajun seasoning. Note, I just bought frozen pre-cooked shrimp, defrosted, and used that. But you could use raw shrimp and cook it up in butter and more seasoning if you want! You can also garnish with diced green onion or jalapenos, as shown in the photos, to add even more flavor!
Swaps and Substitutions
- Eggs – do not omit
- Shrimp – medium shrimp fit best. Feel to sub whatever you have and like. If the shrimp is larger than the egg, you could stand them on top instead of laying them flat across the egg. I used pre-cooked frozen shrimp, defrosted, and served. You could also use raw shrimp cooked in butter and cajun seasoning. Make sure to buy tail-off shrimp.
- Yellow Mustard – do not omit.
- Cajun Seasoning is fairly common, I linked the one I like, but you could also use another brand!
- Turmeric – optional, for color! The Cajun seasoning darkens the color of the mix. The turmeric helps brighten it to be more like egg yolk color again. It’s not really for taste, though.
- Half and half – could sub any liquid like whole milk, unsweetened nondairy milk, or even use mayo. It’s to help the filling be creamy.
- Salt – for taste, feel free to adjust.
How to Store
I think it goes without saying that to store cajun shrimp deviled eggs, keep them in the refrigerator until ready to serve. Remember, something like this can sit out at room temperature for about 2 hours before it needs to be returned to the fridge or fours and then discarded.
I would not recommend freezing this recipe.
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Cajun Shrimp Deviled Eggs
Equipment
- Large Bowl
Ingredients
- 8 large eggs
- 4 cups water
- 1 cup ice
- 16 medium shrimp pre-cooked
- 1 tablespoon yellow mustard
- 1 tablespoon Cajun seasoning* affiliate link
- ½ teaspoon turmeric
- 2 tablespoons half and half or other unsweetened milk*
- ¼ teaspoon salt or to taste
Instructions
- Hard boil your eggs. I used my instant pot to make them in 15 minutes with no fuss. Otherwise, use your preferred method for hard-boiling eggs. Plunge eggs into an ice bath and then peel them.8 large eggs, 4 cups water, 1 cup ice
- Cut each egg in half and carefully separate the yolk and whites. Add yolks to a medium size bowl. Once all the yolks are separated, Add in the remaining ingredients and mix until creamy. I recommend using an electric mixer to get the best results. If you want your egg filling creamier, add more milk but be careful not to add too much because the filling will get watery. You may also want to add more salt, just do that to taste!1 tablespoon yellow mustard, 1 tablespoon Cajun seasoning*, ½ teaspoon turmeric, 2 tablespoons half and half or other unsweetened milk*, ¼ teaspoon salt, 8 large eggs
- Add the yolk mixture to a Ziplock bag and cut off the corner. Use the bag to fill each half of the egg.
- Set a shrimp on top of each egg half and garnish with paprika or more Cajun seasoning.16 medium shrimp
Notes
Nutrition
You are hysterical. That’s all.
Oh mannn those foods in hot weather aren’t ideal, haha. BUT I think your photos are beautiful! 🙂 🙂
Lol, you crack me up! These are not foods I would want on the counter when the ac went out, but Cajun shrimp and deviled egg does sound delicious.
Fun twisted on the deviled egg!