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Louisiana Cajun Shrimp Deviled Eggs
Deviled eggs are one of those things that we seem to reserve for a special occasion or holiday, but the truth is that they are easy enough to make that they should land on our tables way more often than that! But if you are looking to jazz up one of your favorite appetizers, then look no further. My Louisiana Cajun Shrimp Deviled Eggs recipe is both tasty and impressive!
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One of the many great things about deviled eggs is that they lend themselves easily to variations. And that’s what I’m bringing you today. I took my delicious but basic recipe for deviled eggs and added more flavors and protein.
Where do deviled eggs come from? How did they get that name?
When I decided to take my version of deviled eggs to the next level for Easter this year, I thought about flavors that I really enjoy, and remoulade came to mind. I’m also from Louisiana, so adding shrimp and a little spice was a no-brainer!
The remoulade was an obvious choice because traditional deviled eggs are already mayonnaise-based and include pickles for acidity. (Remoulade isn’t much different; swap the pickles for capers and VOILA!)
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Even though my house is full of picky eaters, deviled eggs are a hit with most of us. Dishes like this help this momma out a lot! If I can take a beloved food and swap out some ingredients to add variety in both flavor and texture, that means I am going to get a lot of mileage out of this dish.
Tips for Louisiana Cajun Shrimp Deviled Eggs:
- This is my preferred method to make perfect hard-boiled eggs every time; follow these simple steps.
- Place the eggs into cold water and turn on the heat.
- When the water and eggs come to a rolling boil, set a timer for 2 minutes and let them cook.
- After the eggs have boiled for 2 minutes, remove from heat and cover with a lid.
- Let the eggs sit in the covered pot of boiling water for 10 minutes.
- After 10 minutes, pour the boiling water into the sink, cover the eggs with cold water, and peel.
- Use a piping or Ziplock bag with a piping tip to make beautiful, deviled eggs. This will give you a deviled egg filled with various shapes, making this dish special. The star tip is the most common piping tip for fancy filling.
- This particular filling is a little chunkier because of the chopped shrimp, so it might not be ideal for this recipe. But the star tips work great for a creamy filling.
- If you want to use that fancy piping technique with this recipe, omit the chopped shrimp inside the filling, leave the shrimp whole, and place one shrimp on top of each filled egg for a beautiful presentation!
Make Louisiana Cajun Shrimp Deviled Eggs with me on YouTube!
Louisiana Cajun Shrimp Deviled Eggs Ingredients:
- 6 large eggs
- 12 small shrimp
- 3 tablespoons of Mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon Old Bay Seasoning
- 2 tablespoons Capers
- 1/4 teaspoon paprika
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon of Tony’s Cajun Seasoning
- 1/4 teaspoon garlic powder
Louisiana Cajun Shrimp Deviled Eggs Instructions:
BOILING THE EGGS:
- First, in a medium pot, place eggs and fill with cool water. Use enough water to cover the eggs.
- Second, place the pot with the eggs and water over medium-high heat and bring to a rolling boil.
- Third, let the eggs cook for 2 minutes on a rolling boil.
- Next, remove the eggs from the heat, cover with a lid, and set a timer for 10 minutes to allow the eggs to sit in the hot water and finish cooking.
- Then, after the 10 minutes of soaking are complete, drain the boiling water in the sink, cover the eggs with cold water, peel the eggs, and set aside.
MAKING THE SHRIMP:
- First, season the raw shrimp in a small bowl with Tony’s Cajun Seasoning.
- Second, place the shrimp into a 400 F. degree air fryer for 5-6 minutes
- Third, remove the shrimp from the air fryer, chop them into small pieces, and set aside.
MAKING THE FILLING:
- First, cut the hard-boiled eggs in half and remove the yellow egg yolks into a separate mixing bowl.
- Second, place the empty white egg halves in a single layer on your serving platter.
- Third, using a fork, mash the yolks to your desired consistency. (I like mine to be smooth and creamy.)
- Then, add the Dijon mustard, mayonnaise, Old Bay seasoning, capers, Worcestershire, Paprika, and garlic powder to the mashed yolks and mix well.
- Next, fold the chopped shrimp into the yolk mixture.
PUTTING IT ALL TOGETHER:
- First, using a spoon, fill the empty egg whites with the creamy shrimp filling. (To make the filling a little more fancy, check out my useful TIP section above!)
- Second, sprinkle the deviled eggs with paprika for a beautiful pop of red color.
- Finally, sprinkle finely chopped parsley on the finished eggs and ENJOY!
- I like to eat my deviled eggs warm or at room temperature immediately after filling, but if you prefer them to be cold, cover them with plastic wrap and put them in the fridge until it is time to serve. *
Storage for Louisiana Cajun Shrimp Deviled Eggs:
- Store leftover deviled eggs in an airtight container in the fridge for up to 3 days.
What are the Macros for Louisiana Cajun Shrimp Deviled Eggs?
Makes 6 servings (Nutritional information below is for 1 serving = 2 halves)
- Calories –
- Protein –
- Carbs – (net)
- Fat –
Check out some of my other Easter recipes!
Made From Scratch Yeast Rolls – Logan’s Roadhouse Recipe
Fried Garlic Beans with a Parmesan Crumble
Creamy Homemade One Pot Mac and Cheese
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Louisiana Cajun Shrimp Deviled Eggs
Deviled eggs are one of those things that we seem to reserve for a special occasion or holidays, but the truth is that they are easy enough to make that they should land on our tables way more often than that! But if you are looking to jazz up one of your favorite appetizers, then look no farther. My Louisiana Cajun Shrimp Deviled Eggs recipe is both tasty and impressive!
Ingredients
- 6 large eggs
- 12 small shrimp
- 3 tablespoons of Mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon Old Bay Seasoning
- 2 tablespoons Capers
- 1/4 teaspoon paprika
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon of Tony’s Cajun Seasoning
- 1/4 teaspoon garlic powder
Instructions
BOILING THE EGGS:
- First, in a medium pot, place eggs and fill with cool water. Use enough water to cover the eggs.
- Second, place the pot with the eggs and water over medium-high heat and bring to a rolling boil.
- Third, let the eggs cook for 2 minutes in the rolling boil.
- Next, remove the eggs from the heat, cover with a lid, and set a timer for 10 minutes to allow the eggs to sit in the hot water and finish cooking.
- Then, after the 10 minutes of soaking are complete, drain the boiling water in the sink and cover the eggs with cold water, peel eggs, and set aside.
MAKING THE SHRIMP:
- First, in a small bowl, season the raw shrimp with Tony’s Cajun Seasoning.
- Second, place the shrimp into a 400 F. degree air fryer for 5-6 minutes
- Third, remove the shrimp from the air fryer, chop into small pieces, and set aside.
MAKING THE FILLING:
- First, cut the hard boiled eggs in half and remove the yellow egg yolks into a separate mixing bowl.
- Second, place the empty white halves of the eggs in a single layer on your serving platter.
- Third, using a fork, mash the yolks to your desired consistency. (I like mine to be smooth and creamy.)
- Then, add the Dijon mustard, mayonnaise, old Bay seasoning, capers, Worcestershire, Paprika, and garlic powder to the mashed yolks and mix well.
- Next, fold the chopped shrimp into the yolk mixture.
PUTTING IT ALL TOGETHER:
- First, fill the empty egg whites with the creamy shrimp filling by the spoonful. (If you want to make the filling a little more fancy, check out my useful TIP section above!)
- Second, sprinkle the deviled eggs with paprika for a beautiful pop of red color.
- Finally, sprinkle finely chopped parsley on top of the finished eggs and ENJOY!
- Personally, I like to eat my deviled eggs warm or at room temperature immediately after filling, but if you prefer your deviled eggs to be cold, just cover them with plastic wrap and put them in the fridge until time to serve. *
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