Cajun Shrimp Deviled Eggs are a cold and spicy flavorful appetizer everyone will love!
Mark this recipe as the recipe that I almost never posted. Not because it didn’t taste good, but because I hated every single photograph I took of it. Turns out it is really hard to make shrimp sitting on top of a pile of egg yolk look as good as it tastes.
To be fair, the first time I photographed this recipe two things went wrong. First, I used avocados which tasted delicious but made the yolk look VERY unappetizing. That was the morning shoot which I described to a friend as shrimp that took a crap on an egg. (I know I’m really selling it for you, but wait, there’s more.)
I tried to photograph them in the afternoon and that’s when our AC literally broke. Nothing like the smell of eggs and shrimp in a house that is 90 degrees, so I hated the photos for that too.
Well, truth be told, I kind of hated my life for those few hours and all these deviled eggs sadly went into the trash. The thing is though, I was determined to get a good shot of these because they were so freaking delicious, plus I wanted to make them again because I didn’t get to eat the first batch.
They are the perfect mix of spicy, succulent, and refreshing when you bite into them.
[clickToTweet tweet=”These Cajun Deviled #Eggs with #Shrimp are spicy, succulent, & refreshing with every bite! #paleo ” quote=”They are the perfect mix of spicy, succulent, and refreshing when you bite into them. “] The next time I made these I cut the avocado to keep the color bright yellow, purely aesthetics but that’s an important part of eating. As every food blogger in the world knows, you eat with your eyes.
Luckily I wasn’t too irritated about having to make them again because I just ordered an instant pot which makes hard boiled eggs like a dream. I can’t even tell you how easy it is, I’m not saying it’s worth the $100 dollars just for that, but I’m kind of implying it.
You basically add water to the instant pot (affiliate link here), set the eggs in, put the lid on, press the egg button and walk away. 15 minutes later you have perfectly hard boiled eggs, that’s all there is to it.
It’s literally life-changing and will definitely increase the frequency of our hardboiled egg consumption. Have I made anything else other than eggs in the instant pot yet? No, not yet, but I’ve got plans, BIG plans.
Like plans to not turn on the oven while it’s 120 out, those kinds of plans. Stay tuned I’ll have more recipes coming soon for the instant pot and after I’ve had it a while I’ll do a little review. In the meantime, enjoy these Cajun Deviled Eggs with Shrimp!
Cajun Shrimp Deviled Eggs
Ingredients
- 8 large eggs
- 16 medium shrimp
- 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.
- 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 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 too taste!
- Add yolk mixture to a Ziplock bag and cut off the corner, use 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.
Notes
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