Cajun Shrimp Deviled Eggs
User Reviews
5
Cajun Shrimp Deviled Eggs
Description
The recipe starts by boiling large eggs until fully cooked, ensuring a tender yolk without overcooking. After cooling and peeling, the eggs are halved and the yolks mashed into a creamy filling with mayonnaise, yellow mustard, hot sauce, lemon juice, and salt to taste. This mixture provides a balance of creamy texture with tangy and spicy notes.
The shrimp are peeled, deveined, and coated with Cajun seasoning, then sautéed in butter until just opaque and curled into a gentle C-shape, avoiding overcooking to prevent toughness. Each shrimp is placed atop a stuffed egg half, adding a contrasting firmness and smoky seasoning to the smooth filling.
These deviled eggs serve well as an appetizer or party dish, garnished with green onions and lemon wedges that brighten and complement the richness. The combination of classic deviled egg components accented by Cajun-spiced shrimp creates a unique flavor and textural contrast perfect for those who enjoy seafood with a bit of heat.
Cooked eggs can be timed carefully to avoid under or overcooking, and slicing is best done with a sharp knife cleaned between cuts for clean halves. The recipe notes suggest varying spice levels by adjusting Cajun seasoning and advise against overcooking shrimp. Leftovers should be stored in an airtight container in the fridge and consumed within two days.
Ingredients
Eggs
- 6 egg large
- 2 tablespoon mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon hot sauce
- 1 teaspoon lemon juice
- salt to taste *
Shrimp
- 12 Shrimp peeled, deveined, tail removed, medium, raw
- 2 tablespoon butter
- 2 teaspoon Cajun seasoning
Garnish
- lemon for garnish and flavor, wedges|none
- green onion for garnish and flavor, wedges|none
Instructions
- Bring a pot of water to a boil. Using a slotted spoon, gently lower the eggs into the boiling water. Set a timer for 10 to 12 minutes. Immediately drain the hot water and run cold water over the eggs until the water runs cold. Leave the eggs immersed in the cold water until ready to use them.
- Peel the eggs. To remove the shell, tap the egg all over on a hard surface to crack it. Then roll the egg between your palms. The shell will easily slip off. Give the shelled eggs a rinse under cold water to remove any shell fragments that remain. Pat the rinsed eggs dry with paper towel.
- Slice each egg in half lengthwise. Scoop out the egg yolks with a spoon, being careful not to break the egg white. Put the yolks into a small mixing bowl.
- Mash the yolks with a fork. Whisk in the mayonnaise, mustard, hot sauce, & lemon juice until smooth and creamy. Taste and add salt if needed.
- In a small bowl, gently stir the Cajun seasoning with the shrimp to coat them.
- In a skillet over medium high heat, melt the butter and cook the seasoned shrimp in a single layer for 2 minutes. Flip and cook for 2 more minutes. Transfer the shrimp to a plate.
- Use a small spoon to scoop the egg yolk mixture into the egg white hollows. Garnish each deviled egg with a pinch of additional Cajun seasoning and sliced green onion.
- Top each deviled egg with a Cajun shrimp. Lay the shrimp on their sides rather than standing them up.
Notes
- Use a timer to cook eggs for consistent hard-boiling and to avoid overcooking.
- Slice eggs with a sharp knife, wiping it clean between cuts for even halves.
- Measure the filling into each egg half for uniform servings using a teaspoon or piping bag.
- Adjust Cajun seasoning according to your preferred spice level; consider salt content in pre-made blends.
- Sauté shrimp until just opaque and curled to maintain tenderness without rubbery texture.
- Store leftover deviled eggs in an airtight container in the refrigerator for up to two days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12deviled eggs
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 72kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 100mg | 33% |
| Sodium | 131mg | 5% |
| Potassium | 52mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 0.2g | 0% |
| Vitamin A | 362IU | 7% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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