Cajun Shrimp Deviled Eggs

Why You’ll Love This Recipe

I love how these deviled eggs bring the perfect mix of creamy, spicy, and savory in just one bite. The filling has a rich base of mayo and Dijon with lemon juice for brightness and Cajun seasoning for a deep, smoky heat. Topping each one with shrimp makes it feel instantly fancier—like something I’d serve at a holiday or cocktail party. And the best part? They’re super easy to make ahead.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 large eggs
1 tsp salt (optional, for boiling)
1 tsp vinegar (optional, for boiling)
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tsp lemon juice
1 tsp Cajun seasoning (plus extra for garnish)
1/2 tsp paprika
Salt & pepper, to taste
12 small cooked shrimp (peeled and deveined)
Chopped green onions, for garnish

Directions

1. I start by boiling the eggs. I place them in a pot with cold water, add salt and vinegar to help with peeling, then bring them to a boil. I let them simmer for 10 minutes, then transfer them to an ice bath to cool completely.

2. Once the eggs are cool, I peel them, slice them in half, and gently remove the yolks. I mash the yolks in a bowl with mayo, Dijon mustard, lemon juice, Cajun seasoning, paprika, and a pinch of salt and pepper until smooth and creamy.

3. I either spoon or pipe the yolk mixture back into the egg whites—it depends on how fancy I want to be. Piping gives them a beautiful look with minimal effort.

4. I top each deviled egg with one cooked shrimp. It’s a simple step that adds so much flavor and presentation value.

5. For the final touch, I sprinkle a little more Cajun seasoning over the top and add some chopped green onions for color and freshness. Then they’re ready to serve.

Servings and timing

This recipe makes 12 deviled eggs (6 servings if I serve two per person). It only takes about 25 minutes total—15 minutes of prep and 10 minutes to cook.

Variations

When I want to change things up, I sometimes use jumbo lump crab meat instead of shrimp or add finely chopped pickles or hot sauce to the yolk mixture. If I want a smoky edge, I use smoked paprika or add a dash of chipotle powder. I’ve also made a keto-friendly version by using avocado instead of mayo.

Storage/Reheating

I store leftovers in a single layer in an airtight container in the fridge for up to 2 days. I don’t recommend freezing them or reheating, but they hold up great if I make them a few hours ahead and chill them until serving.

FAQs

Can I make these deviled eggs ahead of time?

Yes, I often boil the eggs and prep the filling the day before. I wait to assemble and garnish until just before serving so they stay fresh and pretty.

What kind of shrimp works best?

I use small cooked shrimp that are peeled and deveined. If I’m cooking them myself, I quickly sauté in olive oil with a pinch of Cajun seasoning.

How spicy are these?

They have a mild to moderate heat depending on the Cajun seasoning I use. I adjust the spice level to taste, or add hot sauce for an extra kick.

Can I use store-bought boiled eggs?

Absolutely. If I’m short on time, I’ve used pre-boiled eggs from the store and they work just fine.

What can I serve with these deviled eggs?

They’re great on an appetizer tray with cheese, crackers, or fresh veggies. I’ve also served them with a salad or alongside fried chicken for a Southern-inspired meal.

Conclusion

Cajun Shrimp Deviled Eggs are one of my favorite appetizers because they bring big flavor with little effort. I love the creamy filling, the spicy seasoning, and the savory bite of shrimp on top. Whether I’m hosting or just want a snack with personality, these deviled eggs are always a hit.

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