For a unique and colorful take on everyone’s favorite appetizer, give these shrimp deviled eggs a whirl. Sprinkled with cajun seasoning and decorated with chives and jalapenos, these shrimp eggs are beautiful, delicious, and perfect for snacks, appetizers, or breakfast. Here’s how to make these deviled eggs quickly and easily!
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Ingredients For Shrimp Deviled Eggs
You don’t need much for this winning combination of shrimp and eggs to come to life. Here’s what to collect, with optional substitutes below:
- The eggs: Older eggs are said to be easier to peel, but you know what’s easiest? Buying hard boiled + peeled eggs. If you go this route just make sure the eggs you purchase don’t contain preservatives as this will throw off the flavor.
- The filling: Shrimp, cajun seasoning, mayonnaise, and dijon. Simple and on point.
- The toppings (don’t skip these!): Fresh chives and jalapenos for flavor, texture, and because they’re pretty.
Tweaks + Substitutes
These shrimp deviled eggs are easy to tweak based on your preferences. Here’s how:
- Not feeling the shrimp? Skip it all together, or swap it with another protein like these smoked salmon deviled eggs.
- Not down with mayo? Substitute for Greek yogurt, or even a mashed avocado.
- Want some spice in the filling? Dice up a jalapeno and mix it in.
How to Make Shrimp Deviled Eggs
Here’s how to whip up these shrimp deviled eggs with step-by-step photos to help:
- Pat dry and season the shrimp.
- Saute the shrimp until cooked through.
- Dice into small pieces.
- Add to a bowl and mix with all other filling ingredients.
- Option to place filling in a bag and cut the tip (for prettier eggs).
- Fill egg whites.
- Decorate your deviled eggs with shrimp with extra shrimp, chives, and jalapeno slices.
Top Tips For Hard Boiling Eggs Quickly + Easily
The hardest part of any deviled eggs recipe is making and peeling the hard boiled eggs. I usually purchase hard boiled eggs from Costco to save time, but if that isn’t an option, try one of these tips:
- Older eggs are said to be easier to peel.
- Adding eggs straight from the fridge (i.e. cold eggs) to boiling water. This shock makes them easier to peel. Be sure to drop them in with tongs so they don’t crack on their way down.
Making Deviled Eggs Ahead of Time
You can absolutely prep these cajun shrimp deviled eggs ahead of time. When doing this, I like to hard boil the eggs, make the filling, and prep the toppings. The only thing to do on the day of is assemble, top, and eat!
What to do with Leftovers…
There are tons of ways to revisit these shrimp and eggs as leftovers. Turn them into lunch, a quick snack, or a new appetizer, such as:
- Egg Salad: Chop up leftover shrimp eggs and mix everything together for a deviled egg salad. I like to add a bit of celery for crunch. If you feel your egg salad needs more dressing, feel free to add more mayo and mustard.
- Deviled Egg Dip: Mash leftover cajun shrimp deviled eggs with a fork until smooth. Enjoy with crackers and chips as is, or mix in sour cream and cream cheese for an even more creamier dip.
- Deviled Egg Bruschetta: Spread leftover deviled eggs with shrimp over toasted slices of bread–don’t forget to add toppings!
More Egg Recipes You’ll Love
Shrimp Deviled Eggs
Print Recipe Pin RecipeIngredients
- 12 eggs
- 1/2 pound small shrimp (shrimp salad) peeled, deveined, tail off
- 2 teaspoons cajun seasoning divided
- 1 tablespoon avocado or vegetable oil
- ½ cup mayonnaise
- 2 teaspoons dijon mustard
Optional Garnish:
- jalapeno thinly sliced
- fresh chives
Instructions
- Bring water to boil in a large pot of water. Add eggs using tongs once the water starts to boil. Bring water back to a gentle boil and place the lid on top. Cook this way for 12 minutes. While they're cooking, prep an ice bath. Use tongs to transfer eggs from the water to the ice bath and allow them to chill until cool enough to handle. Then peel your eggs and slice in half. Place your egg yolks in a large bowl, and the whites on a platter.
- Meanwhile, pat shrimp completely dry and toss with 1 teaspoon of cajun seasoning. Pour 1 tablespoon of vegetable or avocado oil into a large pan and add the shrimp. Cook on each side for 1-2 minutes, until the shrimp are fully cooked through and pink. Remove shrimp to a plate and allow them to cool completely.
- Set aside 24 shrimp (to use as a topping), then dice the remaining shrimp. Add to the bowl with the egg yolks, along with 1 remaining teaspoon of cajun seasoning, mayonnaise, and dijon. Mash with a fork until smooth.
- Fill your egg whites with shrimp and yolk combo–Option to place filling in a resealable baggie and cut off the very tip. Then decorate the top of each egg half with shrimp, sliced jalapeno, and chives. Enjoy!
