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Cajun Deviled Eggs

Cajun deviled eggs with creamy, tangy filling and spicy-sweet heat from Creole mustard, hot sauce, and Cajun seasoning. Hard-boiled eggs are halved and filled, then topped with quickly seared Cajun shrimp for a savory finish.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Southern
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Deviled filling
  • 0.5 cup mayonnaise
  • 1 tbsp Creole mustard
  • 1 tsp hot sauce
  • 1.5 tsp Cajun seasoning
  • 1 tbsp sweet pickle relish
Topping
  • 12 medium shrimp, peeled, deveined, and halved lengthwise
  • 1 tbsp butter
  • 1 sliced green onions for garnish

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Boil the eggs
  1. Place the large eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let stand for 12 minutes.
Chill and prep
  1. Chill the eggs in an ice bath for 10 minutes. Peel and halve them lengthwise.
Make the filling
  1. Mash the yolks with mayonnaise, Creole mustard, hot sauce, sweet pickle relish, and 1 teaspoon Cajun seasoning until smooth. Keep mixing until the filling is cohesive and lump-free.
Cook the shrimp
  1. Toss the shrimp with the remaining Cajun seasoning. Sear in butter over medium-high heat for 1-2 minutes per side, until the shrimp are pink.
Assemble
  1. Pipe the filling into the egg white halves. Top each with a shrimp half and sliced green onions for garnish.

Notes

Pro tip: For clean halving and a tidy finish, chill the eggs fully before peeling, then keep the filling thick so it pipes neatly. Store assembled deviled eggs covered in the refrigerator for up to 2 days; keep the shrimp topping refrigerated, but note the shrimp may soften slightly. Freezing is not recommended. For a lighter option, swap mayonnaise for light mayo without changing the method.