Cajun Shrimp Deviled Eggs

Deviled eggs have long been a staple at Southern gatherings. Whether it’s a Sunday potluck, an Easter brunch, or a warm summer afternoon picnic, these creamy bites are often the first dish to disappear from the table. But when I first tasted Cajun Shrimp Deviled Eggs, it was as if a beloved classic had been given new life. This recipe takes the comforting, familiar deviled egg and elevates it with bold, smoky Cajun flavors and tender shrimp that bring Louisiana bayou vibes straight to your kitchen.

This dish reminds me of my Aunt Clara’s porch in Baton Rouge. Summers there were hot, sticky, and filled with laughter. She’d lay out a big platter of deviled eggs, and the only thing spicier than the food was the gossip. One year, she added shrimp seasoned with her secret Cajun mix. That was the summer deviled eggs stopped being a side note—and became the main event.

This recipe honors those memories. With each bite, you get a creamy yolk base spiked with tangy mustard, hot sauce, and smoky spices, topped with juicy shrimp that’s been pan-seared to perfection. The result? A layered flavor experience that’s equal parts nostalgic and adventurous.

Why You’ll Love This Recipe

• Bold Southern flavor: Every bite captures the essence of Cajun cooking—spicy, smoky, and soulful.
• Simple elegance: This appetizer looks gourmet, but it’s surprisingly easy to make.
• Crowd-pleasing: From game days to baby showers, these deviled eggs will disappear fast.
• High in protein: Eggs and shrimp pack a satisfying, energizing punch.
• Flexible spice level: Dial the heat up or down to suit your crowd.

Print

INGREDIENTS YOU’LL NEED:

• 10 large eggs
• ½ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon hot sauce
• 2 teaspoons smoked paprika (divided)
• 1 teaspoon cayenne pepper (divided)
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon granulated sugar (optional)
• 20 medium shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 jalapeño, thinly sliced
• 2 tablespoons chopped fresh chives
• Lemon wedges, for serving

How to Make Cajun Shrimp Deviled Eggs

STEP-BY-STEP INSTRUCTIONS:

1. Boil the Eggs
Place eggs in a pot and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 12 minutes. Drain, transfer to an ice bath, and let cool completely. This will help the eggs peel easily.

2. Prepare the Filling
Peel the eggs and slice them in half lengthwise. Carefully scoop the yolks into a bowl and set the whites aside. Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, hot sauce, 1 teaspoon smoked paprika, ½ teaspoon cayenne, oregano, garlic powder, onion powder, and sugar if using. Mix until creamy and smooth. Taste and adjust seasoning as needed.

3. Season the Shrimp
In a bowl, combine the remaining 1 teaspoon smoked paprika, ½ teaspoon cayenne, oregano, garlic powder, and onion powder. Toss the shrimp in this spice blend until well coated.

4. Cook the Shrimp
Heat olive oil in a skillet over medium-high heat. Add shrimp in a single layer and cook for 2–3 minutes per side, or until pink, opaque, and slightly crisp on the edges. Remove from heat and set aside.

5. Assemble the Deviled Eggs
Spoon or pipe the yolk mixture into each egg white half. Top each with a warm shrimp. Garnish with a slice of jalapeño, a sprinkle of chopped chives, and a squeeze of lemon just before serving.

Helpful Tips

• Use room-temperature eggs before boiling to reduce cracking and make peeling easier.
• Chill the filling for at least 10 minutes before piping—it sets better and is easier to handle.
• Pat the shrimp dry before seasoning to help the spices cling and ensure a nice sear.
• Not a fan of spice? Reduce the cayenne and skip the jalapeño topping for a milder version.
• Hosting a party? Prep the eggs and shrimp ahead of time and assemble right before serving to keep them fresh.

Recipe Details:

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 20 deviled egg halves (10 whole eggs)
• Category: Appetizer
• Method: Boiling, sautéing
• Cuisine: Cajun, Southern
• Diet: Gluten-free, dairy-free option

Notes

• The sugar in the filling is optional but can help balance the spiciness for more sensitive palates.
• You can double the shrimp and serve some on the side for guests who want extra protein.

Nutritional Information (per egg half, approx.)

• Calories: 95
• Protein: 8g
• Fat: 7g
• Carbs: 1g
• Fiber: 0g
• Sugar: 0g

Frequently Asked Questions

Can I make these in advance?
Yes. Boil and peel the eggs, mix the filling, and cook the shrimp up to one day in advance. Assemble just before serving for best texture.

Are these too spicy for kids?
You can easily adjust the heat. Reduce or eliminate cayenne, skip jalapeños, and add a touch more mayo for a kid-friendly version.

Can I use pre-cooked shrimp?
While fresh shrimp are best for flavor and texture, you can use pre-cooked shrimp. Just toss them in the Cajun spice blend and warm gently before topping the eggs.

Storage Instructions

Store deviled eggs in an airtight container in the refrigerator for up to 2 days. For best results, keep the filling and shrimp separate from the egg whites and assemble just before serving

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Creamy Jamaican Shrimp Rasta Pasta
• A Glazed Delight: Honey Pineapple Salmon
• A Warm, Cheesy Hug from the Oven: Mac and Cheese Meatloaf Casserole

Conclusion

Cajun Shrimp Deviled Eggs bring together the comfort of tradition and the excitement of bold flavor. They’re the kind of dish that sparks conversations and lingers in memories long after the party is over. Whether you’re serving them at a backyard bash or enjoying them with a loved one on a quiet evening, these little bites carry the spirit of the South in every creamy, spicy, savory mouthful.