Deviled Eggs and Shrimp Recipe
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Deviled Eggs and Shrimp Recipe
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Transform classic deviled eggs with this Cajun-spiced version topped with perfectly seasoned shrimp. An easy, make-ahead appetizer that's perfect for parties and potlucks.
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Ingredients
- 5 large eggs
- 10 small shrimp cooked and peeled
- 4 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon lemon juice
- ½ teaspoon Cajun Seasoning plus more for garnish
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon chopped fresh chives for garnish
Instructions
- Start by hard-boiling your eggs. Here are instructions for using the stove for this. You can also make hard-cooked eggs in the air fryer, instant pot, or oven.
- Place eggs in a saucepan and cover with water.
- Bring to a boil, turn off the heat, and let the eggs sit for 12 minutes.
- Transfer to an ice bath, let cool for 5-10 minutes, then peel.
- Slice the eggs in half lengthwise and remove the yolks.
- Mash the yolks with mayonnaise, Dijon mustard, lemon juice, Cajun seasoning, garlic powder, salt, and black pepper until smooth.
- Spoon or pipe the filling back into the egg whites.
- Place one shrimp on top of each deviled egg. Sprinkle the eggs with extra Cajun seasoning and fresh chives.
- Serve immediately or chill before serving.
Notes
- Use your favorite method of making hard-boiled eggs.
- Older eggs peel much more easily than fresh ones. I use eggs that have been in my fridge for at least a week.
- For an extra smooth filling, mix it with a food processor or immersion blender.
- If you don't want the eggs to have a spicy kick, replace the Cajun seasoning with paprika.
- Since you are going to smoosh a shrimp on top of these, there is no need to pipe the filling back with a fancy tip. Just cut a corner off a Ziploc bag or spoon the filling back in.
- Small shrimp work best as they won't overwhelm the eggs. Make sure they're thoroughly patted dry before placing them on the eggs.
- Use your favorite method of making hard-boiled eggs.
- Older eggs peel much more easily than fresh ones. I use eggs that have been in my fridge for at least a week.
- For an extra smooth filling, mix it with a food processor or immersion blender.
- If you don't want the eggs to have a spicy kick, replace the Cajun seasoning with paprika.
- Since you are going to smoosh a shrimp on top of these, there is no need to pipe the filling back with a fancy tip. Just cut a corner off a Ziploc bag or spoon the filling back in.
- Small shrimp work best as they won't overwhelm the eggs. Make sure they're thoroughly patted dry before placing them on the eggs.
Nutrition Information
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Calories
150kcal
(8%)
Carbohydrates
1g
(0%)
Protein
8g
(16%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Monounsaturated Fat
4g
Trans Fat
0.04g
Cholesterol
185mg
(62%)
Sodium
335mg
(14%)
Potassium
88mg
(3%)
Fiber
0.2g
(1%)
Sugar
0.3g
(1%)
Vitamin A
377IU
(8%)
Vitamin C
0.3mg
(0%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 185mg | 62% |
| Sodium | 335mg | 14% |
| Potassium | 88mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 0.3g | 1% |
| Vitamin A | 377IU | 8% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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