Description
These Cajun Shrimp Deviled Eggs are a flavorful and elegant twist on a classic appetizer! Creamy deviled eggs with a Cajun kick are topped with succulent shrimp for a delicious and satisfying bite.
Ingredients
Units
Scale
- 24 small shrimp, peeled and deveined
- 1 1/2 teaspoons Cajun seasoning
- 12 large eggs
- 1 tablespoon butter
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons hot sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Ice water
Optional Garnishes:
- Fresh chives, finely chopped
- Crumbled bacon
- Cajun seasoning
Instructions
- Boil Eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Reduce heat, cover, and simmer for 12 minutes. Immediately transfer eggs to an ice water bath to cool. Peel and halve the eggs, removing the yolks to a bowl.
- Cook Shrimp: Pat shrimp dry and season with 1 teaspoon Cajun seasoning. Melt butter in a skillet over medium-high heat. Sear shrimp on each side until cooked through. Set aside.
- Make Filling: Add mayonnaise, remaining Cajun seasoning, Dijon mustard, hot sauce, salt, and pepper to the bowl with the egg yolks. Mash or blend until smooth.
- Assemble: Transfer the egg mixture to a piping bag or a zip-top bag with a corner snipped off. Pipe or spoon the filling into the egg white halves.
- Garnish and Serve: Garnish with Cajun seasoning, chives, and crumbled bacon, if desired. Top each deviled egg with a cooked shrimp and serve immediately or refrigerate until ready to serve.
Notes
- Pat shrimp dry before cooking to ensure a good sear.
- The ice bath helps to stop the cooking process and makes peeling the eggs easier.
- If you don’t have a piping bag, use a zip-top bag with a corner snipped off.
Nutrition
- Serving Size: 1 deviled egg with shrimp
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg
