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Cajun Deviled Eggs with Shrimp

A bold twist on the classic! These Cajun Deviled Eggs are filled with a creamy, spicy yolk mixture and topped with juicy shrimp, jalapeño, and fresh chives. Perfect for parties, holidays, or whenever you want to spice things up.
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Ingredients Method Notes

Ingredients
  

  • 10 boiled eggs peeled
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon hot sauce
  • 1 tablespoon Cajun seasoning plus 1 teaspoon for yolk mixture
  • ¼ teaspoon granulated sugar optional
  • 20 medium shrimp peeled and deveined
  • 2 tablespoons olive oil
  • Pickled jalapeño slices or 1 fresh jalapeño, seeds removed
  • Fresh chives for garnish
  • Lemon wedges for garnish

Method
 

  1. Slice boiled eggs in half lengthwise. Scoop yolks into a bowl.
  2. Mash yolks with a fork. Mix in mayonnaise, Dijon, hot sauce, sugar, and 1 teaspoon Cajun seasoning until smooth. Chill filling for 1–2 hours.
  3. Season shrimp with 1 tablespoon Cajun seasoning. Heat olive oil in skillet. Cook shrimp 2 minutes per side, until pink and cooked through. Let cool.
  4. Pipe yolk mixture into egg white halves using a piping bag or Ziploc with corner cut.
  5. Top each egg with one shrimp, a slice of jalapeño, and a sprinkle of fresh chives.
  6. Arrange on platter with lemon wedges. Serve immediately or chill for up to 2 hours.

Notes

  • For perfectly boiled eggs, start them in cold water, bring to boil, turn off heat, and let sit for 10 minutes.
  • Adjust the spice by adding more hot sauce or jalapeño slices.
  • Best enjoyed fresh but can be made 2 hours ahead and chilled.