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Deviled Eggs and Shrimp Recipe

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 5
Calories: 150 kcal
Course: Appetizer
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Place eggs in a saucepan and cover with water.
  3. Bring to a boil, turn off the heat, and let the eggs sit for 12 minutes.
  4. Transfer to an ice bath, let cool for 5-10 minutes, then peel.
  5. Slice the eggs in half lengthwise and remove the yolks.
  6. Mash the yolks with mayonnaise, Dijon mustard, lemon juice, Cajun seasoning, garlic powder, salt, and black pepper until smooth.
  7. Spoon or pipe the filling back into the egg whites.
  8. Place one shrimp on top of each deviled egg. Sprinkle the eggs with extra Cajun seasoning and fresh chives.
  9. 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

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

% 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.