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Cajun Deviled Eggs with Shrimp and Pickled Jalapenos Recipe

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4.3 from 4 reviews

  • Author: Sara
  • Total Time: 2 hours 30 minutes
  • Yield: 20 servings

Description

These Cajun Deviled Eggs with Shrimp offer a bold and flavorful twist on a classic appetizer. Creamy deviled egg yolk filling spiced with Cajun seasoning and Dijon mustard is piped into tender boiled egg whites, then topped with perfectly sautéed Cajun-seasoned shrimp and tangy pickled jalapenos. Garnished with fresh chives and lemon wedges, these make a stunning and tasty party snack or appetizer.

Ingredients

Eggs and Filling

  • 10 boiled eggs (peeled)
  • ½ cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp hot sauce
  • 1 tbsp Cajun seasoning plus 1 teaspoon
  • ¼ tsp granulated sugar (optional)

Shrimp and Garnishes

  • 20 medium shrimp (peeled and deveined)
  • 2 tbsp olive oil
  • Pickled jalapeno slices (or 1 jalapeno thinly sliced, with seeds removed)
  • Fresh chives (for garnish)
  • Lemon wedges (for garnish)

Instructions

  1. Prepare the Eggs: Halve the boiled eggs lengthwise and carefully remove the yolks, placing them into a mixing bowl. Set the egg whites aside for filling.
  2. Mash the Yolks: Use a fork to break up the yolks until crumbly.
  3. Mix the Filling: Add the Dijon mustard, mayonnaise, granulated sugar (if using), hot sauce, and one teaspoon of Cajun seasoning to the yolks.
  4. Blend until Smooth: Mix all ingredients thoroughly until you achieve a smooth, creamy consistency.
  5. Chill the Filling: Cover the mixture and refrigerate for 1–2 hours to let flavors meld and filling firm up.
  6. Season the Shrimp: Toss the peeled and deveined shrimp with one tablespoon of Cajun seasoning to coat evenly.
  7. Heat the Pan: Warm 2 tablespoons of olive oil in a heavy-bottomed skillet or cast iron pan over medium heat.
  8. Cook the Shrimp (Side One): Place the shrimp in a single layer in the hot pan and cook for 2 minutes without moving.
  9. Cook the Shrimp (Side Two): Flip each shrimp and cook the other side for an additional 2 minutes until cooked through.
  10. Remove Shrimp: Transfer the shrimp to a plate to stop further cooking and retain juiciness.
  11. Fill the Egg Whites: Spoon the chilled yolk mixture into a pastry bag fitted with a large tip; pipe the filling evenly into the hollowed egg whites.
  12. Assemble the Deviled Eggs: Top each filled egg half with a cooked shrimp and a slice of pickled jalapeno.
  13. Garnish and Serve: Sprinkle with fresh chives and serve immediately with lemon wedges, or chill the assembled eggs for up to 2 hours before serving.

Notes

  • Peeling the boiled eggs carefully prevents breakage of whites and helps maintain a clean presentation.
  • Adjust the amount of hot sauce and Cajun seasoning to your preferred spice level.
  • If pickled jalapenos are unavailable, fresh jalapeno slices work but remove seeds to reduce heat.
  • Use a pastry bag or a resealable plastic bag with the corner snipped for neat filling of eggs.
  • These deviled eggs can be prepared in advance and refrigerated for ease of serving at parties.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Cajun

Find it online: https://saraflavors.com/cajun-deviled-eggs-with-shrimp-and-pickled-jalapenos-recipe/