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Cajun Deviled Eggs

Cajun deviled eggs with creamy yolk filling and seared Cajun shrimp on top. The eggs are boiled, then stood off-heat for a tender set, followed by a smooth mayo-mustard filling.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Southern
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Deviled filling
  • 0.5 cup mayonnaise
  • 1 tbsp Creole mustard
  • 1 tsp hot sauce
  • 1 tsp Cajun seasoning divided
  • 1 tbsp sweet pickle relish
Shrimp topping
  • 12 medium shrimp, peeled, deveined, and halved lengthwise
  • 1 tbsp butter
  • 1.5 tsp Cajun seasoning divided (use remainder for shrimp)
Garnish
  • Sliced green onions for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Boil and stand the eggs
  1. Place the large eggs in a pot, cover with cold water, and bring to a boil; cover, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise.
Make the deviled filling
  1. Mash the yolks with mayonnaise, Creole mustard, hot sauce, sweet pickle relish, and 1 teaspoon Cajun seasoning until smooth.
Cook the Cajun shrimp
  1. Toss the medium shrimp with the remaining Cajun seasoning, then sear in butter for 1-2 minutes per side until pink.
Assemble
  1. Pipe the yolk mixture into the egg white halves.
  2. Top each deviled egg with a shrimp half and sliced green onions for garnish.

Notes

For the smoothest filling, mash the yolks thoroughly before folding in the mayo mixture, and keep the egg whites chilled while you prep the shrimp. Store assembled deviled eggs in the refrigerator up to 2 days; freeze is not recommended. For a lighter version, use light mayonnaise and reduce hot sauce slightly if you prefer a milder Cajun heat.