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Cajun Deviled Eggs

Cajun deviled eggs with creamy, spicy yolk filling and seared Cajun shrimp on top. You’ll boil, stand, and ice-chill the eggs for easy peeling, then pipe a smooth filling and garnish with green onion.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

eggs
  • 12 large eggs Use eggs at room temperature if possible for more consistent peeling.
deviled egg filling
  • 0.5 cup mayonnaise
  • 1 tbsp Creole mustard
  • 1 tsp hot sauce
  • 1.5 tsp Cajun seasoning Divided: 1 tsp for the filling and the rest for the shrimp.
  • 1 tbsp sweet pickle relish
topping
  • 12 medium shrimp, peeled, deveined, and halved lengthwise
  • 1 tbsp butter
  • Sliced green onions for garnish Add to taste for color and fresh bite.

Equipment

  • 1 cast iron skillet

Method
 

Boil and chill the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil; cover, remove from heat, and let stand 12 minutes. The whites should look fully set by the time you move them.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise. You should be able to handle the eggs easily without heat.
Make the Cajun filling
  1. Mash the yolks with mayonnaise, Creole mustard, hot sauce, sweet pickle relish, and 1 teaspoon Cajun seasoning until smooth. Stop when the mixture looks creamy with no visible lumps.
Sear the shrimp
  1. Toss the shrimp with the remaining Cajun seasoning. Make sure each shrimp half is evenly coated before searing.
  2. Melt the butter in a cast iron skillet and sear the shrimp for 1-2 minutes per side until pink. Flip only once so they stay juicy and firm.
Assemble
  1. Pipe the filling into the egg whites. Fill each cavity generously so the center holds its shape.
  2. Top each with a shrimp half and garnish with sliced green onions. Finish with a visible Cajun-seasoned shrimp and a bright green onion accent on top.

Notes

Pro tip: For cleaner peeling, make sure the eggs cool fully in the ice bath before slicing. Store assembled deviled eggs covered in the refrigerator up to 2 days; for best texture, assemble close to serving. Freezing is not recommended because the filling can break and turn watery. For a lighter option, swap mayonnaise for Greek yogurt (thick plain) to reduce richness while keeping the spicy Cajun flavor.