Are you looking to shake up the classic deviled egg? These Cajun deviled eggs and shrimp combine creamy egg filling with perfectly seasoned shrimp and a kick of Louisiana spice that’ll have your guests reaching for seconds.
I love how this recipe turns a party favorite into something unexpected. The shrimp’s natural sweetness pairs perfectly with the rich egg yolks, while Cajun seasoning adds just enough heat to keep things interesting.
My kids adore deviled eggs, so they are required at all family parties, from Mardi Gras to Easter to summer cookouts. This recipe is a fun way to take a classic and make it new and exciting. These aren’t your grandmother’s deviled eggs!
If you’ve never added seafood to deviled eggs before, don’t worry – this recipe is actually simpler than it sounds. You can even use pre-cooked shrimp from the grocery store to save time. The whole thing comes together fast, and you can make them ahead for potlucks or holiday gatherings.
Let me show you how to put these together step by step, including my tips for perfectly cooked eggs. Whether you are hosting an Easter dinner or bringing an appetizer to your next potluck, these Cajun shrimp deviled eggs are a perfect bite-sized delight.
Looking for more Cajun inspired favorites? Try my Instant Pot Jambalaya, Slow Cooker Cajun Chicken, or a big pot of tasty Gumbo.
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🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Eggs: Use large eggs that are at least a week old. Fresh eggs can be harder to peel!
- Shrimp: Small cooked shrimp work best here. While you can use frozen shrimp, I prefer fresh when possible.
- Mayonnaise
- Dijon Mustard
- Lemon Juice
- Cajun Seasoning: This sets these deviled eggs apart from standard versions. Just taste test first—some brands are spicier than others!
- Seasoning: Garlic powder, salt, black pepper, and fresh chives.
🥣How to Make Cajun Deviled Eggs with Shrimp
- You can use your favorite method for making hard-cooked eggs—the pressure cooker, the air fryer, or the stove. Here are stovetop instructions: Place your eggs in a saucepan and cover with cold water. Bring to a boil, then immediately remove from heat and let them sit, covered, for 12 minutes. Transfer to an ice bath to stop the cooking process.
- Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a bowl.
- Mash them with mayonnaise, Dijon mustard, lemon juice, and all those wonderful seasonings until smooth and creamy.
- Spoon or pipe the filling back into the egg whites.
- Place one shrimp on top of half of each filled egg. Sprinkle with additional Cajun seasoning and fresh chives for that perfect finishing touch.
🍴Serving Ideas
Let me tell you, these Cajun shrimp deviled eggs are always a hit at parties! I love bringing them to potlucks because they’re a fun twist on regular deviled eggs.
Here are some of my favorite ways to serve these fancy little bites:
- Arrange them on a pretty deviled egg platter for special occasions like baby showers or a Mardi Gras party.
- Include them as part of a brunch spread alongside mimosas and fresh fruit.
- Make them for game day alongside other finger foods (they disappear fast during football season at my house!)
If transporting these deviled eggs, place them in a shallow container with a tight-fitting lid. Deep containers can cause the eggs to slide around and mess up that beautiful presentation!
💭How to Store
These deviled eggs with shrimp are best enjoyed fresh, but sometimes you need to make them ahead or deal with leftovers (though honestly, we rarely have any left in my house!). Store them in an airtight container in the refrigerator. Eat them within 2 days for the best taste and texture
If you want to make them ahead of time, I’ve found you can boil and peel the eggs a day or two before. Make the filling and store it separately in a ziploc bag. Cook and season the shrimp the day before. Then, wait to assemble until just before serving time.
Remember, deviled eggs should never be left at room temperature for more than 2 hours. When I serve them at parties, I like to put out small batches at a time and keep the rest chilled until needed.
⭐Tips & Tricks for Perfect Deviled Eggs with Shrimp
Be sure to check out the step by step instructions
- Use your favorite method of making hard-boiled eggs.
- Older eggs peel much more easily than fresh ones. I use eggs that have been in my fridge for at least a week.
- For an extra smooth filling, use a food processor or immersion blender.
- If you don’t want the eggs to have a spicy kick, replace the Cajun seasoning with paprika.
- Since you are going to smoosh a shrimp on top of these, there is no need to pipe the filling back with a fancy tip. Just cut a corner off a Ziploc bag or spoon the filling back in.
- Small shrimp work best as they won’t overwhelm the eggs. Make sure they’re thoroughly patted dry before placing them on the eggs.
📝Reader Questions
While you can prepare the filling up to 24 hours in advance, I recommend assembling these beauties just before serving. Store the filling and egg whites separately in airtight containers in the fridge.
Make sure your egg whites are completely dry before filling, and pat your shrimp thoroughly with paper towels. Also, don’t let them sit out at room temperature for too long.
After one disastrous potluck experience, I invested in a deviled egg carrier. But if you don’t have one, line a shallow container with paper towels and arrange the eggs snugly so they don’t slide around. Wait to add the shrimp and garnishes until you arrive at your destination.
Start with less mayonnaise than you think you need—you can always add more! I usually start with 3 tablespoons and add more gradually until I reach the perfect consistency. It should be smooth but still hold its shape when piped.
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Deviled Eggs and Shrimp Recipe
Ingredients
- 5 large eggs
- 10 small shrimp cooked and peeled
- 4 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon lemon juice
- ½ teaspoon Cajun seasoning plus more for garnish
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon chopped fresh chives for garnish
Instructions
- Start by hard-boiling your eggs. Here are instructions for using the stove for this. You can also make hard-cooked eggs in the air fryer, instant pot, or oven.
- Place eggs in a saucepan and cover with water.5 large eggs
- Bring to a boil, turn off the heat, and let the eggs sit for 12 minutes.
- Transfer to an ice bath, let cool for 5-10 minutes, then peel.
- Slice the eggs in half lengthwise and remove the yolks.
- Mash the yolks with mayonnaise, Dijon mustard, lemon juice, Cajun seasoning, garlic powder, salt, and black pepper until smooth.4 tablespoons mayonnaise, 1 teaspoon Dijon mustard, ½ teaspoon lemon juice, ½ teaspoon Cajun seasoning, ¼ teaspoon garlic powder, ¼ teaspoon salt, ¼ teaspoon black pepper
- Spoon or pipe the filling back into the egg whites.
- Place one shrimp on top of each deviled egg. Sprinkle the eggs with extra Cajun seasoning and fresh chives.10 small shrimp, 1 teaspoon chopped fresh chives
- Serve immediately or chill before serving.
Notes
- Use your favorite method of making hard-boiled eggs.
- Older eggs peel much more easily than fresh ones. I use eggs that have been in my fridge for at least a week.
- For an extra smooth filling, mix it with a food processor or immersion blender.
- If you don’t want the eggs to have a spicy kick, replace the Cajun seasoning with paprika.
- Since you are going to smoosh a shrimp on top of these, there is no need to pipe the filling back with a fancy tip. Just cut a corner off a Ziploc bag or spoon the filling back in.
- Small shrimp work best as they won’t overwhelm the eggs. Make sure they’re thoroughly patted dry before placing them on the eggs.
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Nutrition Information
Nutrition facts are estimates.
