Cajun Shrimp Deviled Eggs combine creamy deviled egg filling with hot sauce, sweet relish, Old Bay, fresh dill, and a seasoned shrimp on top of each egg half. They work especially well for holidays, cookouts, game day, and party trays because they look a little more special than classic deviled eggs without requiring a complicated filling.
The key is to keep both parts simple: make a smooth, well-seasoned yolk filling, then cook the shrimp just until done. Once the eggs and shrimp are cool, assembly goes quickly.
Why These Deviled Eggs Work
- Bold flavor: Hot sauce, Old Bay, dill, and relish give the filling more personality than plain deviled eggs.
- Easy party presentation: One shrimp on each egg makes the platter look finished without extra decorating.
- Make-ahead friendly: The eggs and filling can be prepared in advance and assembled closer to serving.
- Flexible heat: The hot sauce can be adjusted to suit the crowd.
Tips for Smooth Deviled Egg Filling
Make sure the yolks are fully cooled before mixing. Mash them well before adding mayonnaise so the filling stays smooth instead of lumpy. Add the hot sauce gradually and taste as you go.
Let the egg white halves dry briefly on paper towels before filling. Excess moisture can make the filling slide around.
Tips for the Cajun Shrimp
Pat the shrimp dry before seasoning so the Old Bay sticks better. Cook only until the shrimp are opaque and lightly browned. If you are starting with already cooked shrimp, warm them briefly rather than cooking them again for several minutes.
Ingredients
- 1 dozen eggs
- 2 dozen medium fresh shrimp
- 1 teaspoon cooking oil
- 1/2 small lemon
- 2 to 3 tablespoons mayonnaise
- 1/2 to 1 tablespoon hot sauce, depending on spice level
- 1 tablespoon sweet relish
- 1 to 2 teaspoons Old Bay seasoning, plus 2 teaspoons for the shrimp
- 1/4 teaspoon garlic powder
- 2 tablespoons fresh chopped dill, plus 2 teaspoons for garnish
- Salt and pepper, to taste
How to Make Cajun Shrimp Deviled Eggs
Boil the Eggs
Gently place the eggs in a shallow pot and cover with water. Bring to a boil, then turn off the heat, cover the pot, and let the eggs sit for 15 to 20 minutes. Cool before peeling.
Make the Filling
Slice the peeled eggs in half and place the yolks in a medium bowl. Set the egg whites on paper towels to dry. Mash the yolks, then mix in the mayonnaise, hot sauce, sweet relish, Old Bay, garlic powder, dill, salt, and pepper. Taste and adjust the seasoning as needed.
Cook the Shrimp
Heat the cooking oil in a skillet over medium-high heat. Pat the shrimp dry, season with the Old Bay, and cook until done. Add about 1 teaspoon lemon juice partway through cooking.
Assemble
Spoon the yolk filling into the egg white halves. Top each with one Cajun shrimp and garnish with dill and paprika if desired.
Make-Ahead and Storage
For the best presentation, prepare the eggs and filling ahead, keep them covered and chilled, and add the shrimp closer to serving. Store leftovers in the refrigerator and use within about 2 days.
More Party Appetizers
Try Shrimp Cocktail, Crab Stuffed Mushrooms, or Crab Stuffed Cheddar Bay Biscuits. Browse more in the Appetizers and Seafood categories.