Cajun Firecracker Shrimp Deviled Eggs
These Cajun Firecracker Shrimp Deviled Eggs are a bold twist on a classic appetizer. Creamy yolk filling mixed with mayo, mustard, and Cajun seasoning is topped with juicy shrimp and a sprinkle of paprika — a spicy, elegant party favorite.
Equipment
- Large Pot
- Mixing bowl
- Fork or whisk
- Sharp Knife
- Spoon or piping bag
Ingredients
- 6 large eggs
- 1/2 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp pickle relish
- 1 tsp Cajun seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- 6 small cooked shrimp, chopped (plus extra for garnish)
- 1/4 tsp paprika (for garnish)
- 1 tbsp fresh herbs, chopped (parsley or chives, for garnish)
Instructions
- Place eggs in a pot, cover with water by 1 inch, and bring to a boil. Remove from heat, cover, and let sit for 12 minutes. Transfer to ice water and cool for 5 minutes.
- Peel eggs and slice in half lengthwise. Remove yolks and mash them in a bowl with mayonnaise, mustard, relish, Cajun seasoning, salt, and pepper until smooth.
- Spoon or pipe filling into egg white halves. Top each with chopped shrimp, paprika, and fresh herbs.
Notes
Make ahead: Prepare the filling up to 24 hours in advance and fill the eggs just before serving. Store leftovers in the fridge for up to 3 days. For extra flavor, try swapping Cajun seasoning with harissa or smoked paprika, or garnish with crab meat, sesame seeds, or fresh herbs.