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!

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.

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.

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.

Cajun Shrimp Deviled Eggs Recipe

Name: Cajun Shrimp Deviled Eggs Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: Cajun-American
Ingredients: 12 large eggs; Ice water (for cooling eggs); 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; 2 dozen shrimp, peeled and deveined; Oil (enough to coat skillet); 2 tsp Old Bay seasoning; 1/2 lemon (for juice); 2 tsp fresh dill, chopped

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

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Instructions

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.
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.
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.
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.
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.
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