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Cajun Deviled Eggs

Cajun deviled eggs with creamy yolk filling and seared Cajun shrimp on top. Classic hard-boiled eggs are stood, chilled, filled, and finished with green onions for a bold bite.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Cajun
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Hard-boil for deviled egg whites and yolks.
Deviled filling
  • 0.5 cup mayonnaise For a smooth, creamy yolk filling.
  • 1 tbsp Creole mustard Adds tang and classic Creole flavor.
  • 1 tsp hot sauce For heat in the filling.
  • 1.5 tsp Cajun seasoning Divided: some in the yolk mixture, remaining for shrimp.
  • 1 tbsp sweet pickle relish Adds sweet-tang crunch.
Topping
  • 12 shrimp Peeled, deveined, and halved lengthwise; seared until pink.
  • 1 tbsp butter Used to sear shrimp.
  • 1 green onions Sliced for garnish.

Equipment

  • 1 sheet pan

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: the water should be actively boiling before you remove the pot.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise. Visual cue: the yolks will look set and the whites will be firm.
Make the deviled filling
  1. Mash the yolks with mayonnaise, Creole mustard, hot sauce, sweet pickle relish, and 1 teaspoon Cajun seasoning until smooth. Visual cue: mixture should be creamy and uniform without lumps.
Sear the Cajun shrimp
  1. Toss halved shrimp with the remaining Cajun seasoning. Visual cue: shrimp should look evenly coated.
  2. Sear shrimp in butter for 1-2 minutes per side until pink. Visual cue: shrimp turn opaque and pink as they cook.
Fill and serve
  1. Pipe the yolk filling into the egg whites. Visual cue: the filling should mound neatly in each half.
  2. Top each with a shrimp half and sliced green onions. Visual cue: a shrimp piece sits centered on top with green onion scattered around.

Notes

Pro tip: for cleaner filling, pat the egg whites dry after peeling so the piped mixture adheres well. Store assembled deviled eggs covered in the refrigerator up to 3 days; keep shrimp topping separate and add just before serving if you want the best texture. Freezing isn’t recommended. If you want a lighter option, use light mayonnaise for the yolk mixture.