Deviled eggs, but make them bold! These Cajun Shrimp Deviled Eggs are a seriously impressive twist on the classic party favorite. Tender, perfectly seasoned shrimp nestle atop creamy, zesty egg yolk filling flecked with dill and sweet relish. Ready in under an hour, this recipe is a total knockout for potlucks, brunches, or even weekday snacks. If you’re craving something quick, a little indulgent, and guaranteed to have everyone reaching for seconds, these deviled eggs deliver in every way. Let’s get cracking!

Why You’ll Love This Recipe

  • Weeknight-Friendly: Quick to make, using mostly pantry staples. You’ll have them ready with time to spare!
  • Packed with Flavor: Classic creamy deviled egg filling gets a flavor explosion from hot sauce, Old Bay, fresh dill, and tangy relish.
  • Show-Stopping: Bringing shrimp into the mix turns everyday deviled eggs into an eye-catching appetizer that feels festive but is secretly foolproof.
  • Customizable: Perfect for improvising with what’s in your kitchen. Dial up the heat, switch up the herbs—make it your own.
Cajun shrimp deviled eggs

Ingredients You’ll Need

Here’s everything you’ll need to pull off these fabulous deviled eggs, plus some handy notes for best results:

  • Eggs: Large eggs are the star—go for the freshest you can find for easiest peeling and best taste.
  • Mayonnaise: Brings creaminess to the filling. If you prefer Greek yogurt or a lighter option, that works too!
  • Hot Sauce: Delivers a subtle, tangy kick. Choose your favorite—mild or bold, it’s up to you.
  • Sweet Pickle Relish: A secret weapon! It adds just the right touch of sweetness and crunch. Don’t skip if you can help it.
  • Old Bay Seasoning: Classic in seafood dishes. In this recipe, it brings both eggs and shrimp to life. Use more if you’re a fan of bold flavor.
  • Garlic Powder: Subtle but essential for rounding out the flavors.
  • Fresh Dill: Fresh is best! It brightens everything up and adds a springy note.
  • Shrimp: Peeled and deveined—medium size works best for fitting atop the eggs. If you can only find frozen, thaw and pat dry before cooking.
  • Oil: For sautéing shrimp; use a neutral oil for best results.
  • Lemon Juice: A squeeze at the end gives shrimp that restaurant-style brightness.
  • Salt and Pepper: Essential for seasoning everything to perfection.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to tweak these to your taste or what’s available in the fridge? Try these swaps and add-ins:

  • Spicy Lovers: Add a pinch of cayenne pepper to the filling or splash extra hot sauce over the shrimp before topping.
  • Herb Lovers: Substitute parsley or chives for dill, or use a mix if you’ve got them.
  • No Shrimp?: Top with thinly sliced smoked salmon, cooked crumbled bacon, or even a slice of avocado for a fun, pescatarian or vegetarian twist.
  • Dairy-Free: Use your favorite vegan mayo for a dairy- and egg-free version (except for the eggs, of course).

How to Make Cajun Shrimp Deviled Eggs

Step 1: Perfectly Cook the Eggs

Cover large eggs with cold water in a pot. Bring them just to a boil, then turn off the heat, cover, and let them sit for 15–20 minutes. This method ensures fully set yolks that are still creamy, not chalky.

Step 2: Chill and Peel

Once cooked, transfer eggs straight to an ice bath. This step makes peeling a breeze—don’t skip it! After a few minutes, peel the eggs and slice each in half lengthwise.

Step 3: Prepare the Filling

Gently pop yolks into a mixing bowl. Add mayonnaise, hot sauce, sweet pickle relish, half the Old Bay, garlic powder, most of the fresh dill, and season with salt and pepper. Mash everything until smooth and creamy.

Step 4: Cook the Shrimp

Heat oil in a skillet over medium-high. Add shrimp, sprinkle over the rest of the Old Bay seasoning, and sauté until bright pink and cooked through. Squeeze over fresh lemon juice for a little zing.

Step 5: Assemble and Garnish

Pipe or spoon the yolk mixture into the egg white halves. Top each with a shrimp, and finish with a sprinkle of fresh dill for that chef’s touch.

Pro Tips for Making the Recipe

  • Super Smooth Filling: For the creamiest texture, use a food processor or a hand mixer for the yolk filling.
  • Avoid Overcooking Eggs: Turn off the heat at the boil! Left too long, yolks turn gray—still tasty but less tempting.
  • Get Creative with Toppings: Try a tiny sprinkle of smoked paprika or a couple of scallion slices for extra flair.
  • Prep in Advance: You can cook the eggs, mix the filling, and even cook the shrimp a day ahead. Just assemble before serving for freshest results.

How to Serve

These deviled eggs make a stunning party starter, but they’re equally at home on a brunch table or as a savory snack. Serve them chilled, garnished with extra dill. Pair with crisp white wine, a sparkling rosé, or a tangy lemonade for a crowd-pleasing combo. For a heartier spread, set alongside a fresh green salad or a platter of grilled veggies.

Make Ahead and Storage

Storing Leftovers

Pop any leftover deviled eggs into an airtight container—the fewer air gaps, the fresher they’ll stay—and refrigerate for up to 2 days. Shrimp will stay tender and flavorful.

Freezing

It’s not recommended to freeze deviled eggs—the texture just isn’t the same after thawing. Make fresh for the best results.

Reheating

No reheating needed (these are meant to be eaten chilled!), but if you prefer, allow them to sit out briefly at room temperature before serving—just keep an eye on food safety.

FAQs

  1. How do I prevent my deviled eggs from turning rubbery or dry?

    Make sure to not overcook the eggs. Turning off the heat as soon as the water boils and letting the eggs sit covered gives you tender whites and creamy yolks—no rubbery edges here!

  2. Can I prepare these deviled eggs in advance?

    Absolutely! You can make both the shrimp and the filling a day ahead and store separately in the fridge. Fill and top just before serving for peak freshness and appearance.

  3. What shrimp size works best?

    Medium shrimp (around 51–60 count) are ideal—they sit nicely on each egg half and aren’t overwhelming. If all you find are larger ones, cut them in half lengthwise.

  4. Can I make these without seafood?

    Definitely! Omit the shrimp and add your favorite topping—smoked paprika, crispy bacon, or even roasted red peppers are all delicious options.

Final Thoughts

Cajun Shrimp Deviled Eggs are a next-level take on a classic snack, bringing a pop of flavor and fun to any gathering—and they’re much easier and faster to make than you’d think. Grab your ingredients, don’t be afraid to put your own spin on things, and enjoy every delicious bite. Give these a try—they’re bound to become your new favorite appetizer!

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Cajun Shrimp Deviled Eggs Recipe

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  • Author: Stacy
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Appetizers
  • Method: Stovetop
  • Cuisine: Cajun-American
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Description

Cajun Shrimp Deviled Eggs are a zesty twist on a classic appetizer! Creamy, flavorful deviled eggs are topped with succulent Cajun-seasoned shrimp and fresh dill for an irresistible bite, perfect for parties or holiday gatherings.

Ingredients

Scale

For the Eggs & Yolks

  • 12 large eggs
  • Ice water (for cooling eggs)

For the Filling

  • 2–3 Tbsp mayonnaise
  • 1 Tbsp hot sauce
  • 1 Tbsp sweet pickle relish
  • 2 tsp Old Bay seasoning
  • 1/4 tsp garlic powder
  • 2 Tbsp fresh dill, chopped
  • Salt and pepper, to taste

For the Shrimp

  • 2 dozen shrimp, peeled and deveined
  • Oil (enough to coat skillet)
  • 2 tsp Old Bay seasoning
  • 1/2 lemon (for juice)

For Garnish

  • 2 tsp fresh dill, chopped

Instructions

  1. Cook the Eggs: Place eggs in a pot and cover with water. Bring to a boil, then turn off the heat, cover, and let sit for 15-20 minutes. Immediately transfer eggs to an ice water bath to cool for easier peeling.
  2. Prepare the Egg Whites: Peel the cooled eggs, slice them in half lengthwise, and remove the yolks, placing the whites aside on a serving platter.
  3. Make the Filling: In a mixing bowl, combine the egg yolks with mayonnaise, hot sauce, sweet pickle relish, 2 teaspoons of Old Bay seasoning, garlic powder, 2 tablespoons of chopped dill, and salt and pepper to taste. Mix thoroughly until the mixture is smooth and creamy.
  4. Cook the Shrimp: Heat a skillet over medium-high heat and add a thin layer of oil. Add the shrimp and season with the remaining 2 teaspoons of Old Bay seasoning. Sauté the shrimp until they are pink and opaque, then squeeze the juice of half a lemon over them. Set aside to cool slightly.
  5. Assemble the Deviled Eggs: Pipe or spoon the yolk mixture into the center cavities of the egg whites. Top each egg half with a cooked shrimp.
  6. Garnish and Serve: Sprinkle the assembled deviled eggs with the remaining chopped dill. Serve immediately or chill until ready to serve.

Notes

  • You can prepare the eggs and filling ahead of time and assemble right before serving for best texture.
  • Adjust the amount of hot sauce to your preferred spice level.
  • Use small to medium shrimp for best presentation and bite-size portions.
  • For a lighter version, replace some mayonnaise with Greek yogurt.

Nutrition

  • Serving Size: 1/8 of recipe (about 3 halves)
  • Calories: 180
  • Sugar: 1g
  • Sodium: 540mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 0g
  • Protein: 14g
  • Cholesterol: 295mg
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Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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