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–+ servings
cajun shrimp deviled eggs on a platter with chives and jalapenos

Shrimp Deviled Eggs

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 servings
Calories 154kcal

Ingredients

  • 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
US Customary - Metric

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!

Nutrition

Calories: 154kcal | Total Carbohydrates: 1g | Protein: 10g | Fat: 13g | Sodium: 154mg | Fiber: 0.2g | Sugar: 0.3g | Net Carbs: 1g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com