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Cajun Deviled Eggs

Cajun deviled eggs with a creamy, spicy yolk filling and buttery seared shrimp on top. Boiled, chilled, and piped for neat halves with a bright green onion finish.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

large eggs
  • 12 large eggs
mayonnaise
  • 0.5 cup mayonnaise
Creole mustard
  • 1 tbsp Creole mustard
hot sauce
  • 1 tsp hot sauce
Cajun seasoning
  • 1.5 tsp Cajun seasoning Divided
sweet pickle relish
  • 1 tbsp sweet pickle relish
shrimp
  • 12 shrimp Medium, peeled, deveined, and halved lengthwise
butter
  • 1 tbsp butter
green onions
  • 1 green onions Sliced, for garnish

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Boil and chill the eggs
  1. Place 12 large eggs in a pot, cover with cold water, and bring to a boil; cover, remove from heat, and let stand 12 minutes. Visual cue: set the yolks after the stand time so they look fully set when sliced.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise. Visual cue: the whites should feel firm and cold, with clean halving surfaces.
Make the Cajun yolk filling
  1. Mash the yolks with mayonnaise, Creole mustard, hot sauce, sweet pickle relish, and 1 teaspoon Cajun seasoning until smooth. Visual cue: the mixture should look glossy and thick enough to hold a piped shape.
Sear the Cajun shrimp
  1. Toss shrimp with the remaining Cajun seasoning, then sear in butter for 1-2 minutes per side until pink. Visual cue: shrimp should curl and turn opaque with a lightly browned surface.
Fill and garnish
  1. Pipe the filling into the egg white halves. Visual cue: the tops should be level and neatly filled, not runny.
  2. Top each with a shrimp half and sliced green onions. Visual cue: finish with visible green onion rings on top of each deviled egg.

Notes

For the cleanest filling, chill the peeled egg halves for 5 minutes before piping so the whites stay firm. Store assembled deviled eggs covered in the refrigerator up to 3 days; for best texture, sear and add shrimp and garnish shortly before serving. Freezing is not recommended because the whites and yolk filling change texture. For a lighter option, use light mayonnaise instead of regular mayonnaise to reduce calories while keeping the filling creamy.