If you ask me, deviled eggs needed a little kick in the pants.
These Cajun-style deviled eggs take the classic party appetizer and jazz it up with Southern spices that’ll make your taste buds do a little dance. The creamy filling gets a nice boost from traditional Cajun seasonings, while the egg whites keep that satisfying snap we all love.
They’re topped with a sprinkle of paprika and fresh herbs, making them look as good as they taste. And trust me – people always circle back for seconds when these are on the buffet table.
It’s a fun twist on the traditional version that brings just enough heat to keep things interesting, perfect for everything from backyard BBQs to holiday gatherings.
Why You’ll Love These Cajun Deviled Eggs
- Perfect party food – These deviled eggs are a guaranteed hit at any gathering – they’re easy to serve, can be made ahead, and disappear fast from the appetizer table.
- Spicy twist on a classic – The combination of Cajun seasoning, horseradish, and topped with seasoned shrimp takes regular deviled eggs from basic to bold.
- Protein-rich appetizer – With eggs and shrimp as the main ingredients, these make a filling low-carb snack that’s perfect for keto and gluten-free diets.
- Customizable heat level – You can easily adjust the amount of Cajun seasoning, hot sauce, and jalapeños to make these as mild or spicy as you like.
What Kind of Eggs Should I Use?
For deviled eggs, older eggs are actually better than super fresh ones since they’re easier to peel – aim for eggs that have been in your fridge for at least a week. Large eggs are the standard size for this recipe, though extra-large will work too (you’ll just have a bit more filling). When boiling your eggs, starting with room temperature eggs helps prevent cracking, and adding a splash of vinegar to the water can make peeling easier. If you’re planning ahead, try to avoid using eggs that are too close to their expiration date, as they might have a less pleasant sulfur taste that could affect your final dish.
Options for Substitutions
Need to make some swaps? Here are some handy substitutions for this recipe:
- Creole-style mustard: If you can’t find Creole mustard, whole grain or Dijon mustard work well too. Stone-ground mustard is another good option that’ll give you a similar texture.
- Shrimp: While shrimp makes these eggs special, you could use finely chopped crawfish tail meat or even canned crab meat. Just make sure to drain well before using.
- Avocado oil: Any neutral-flavored oil like canola, vegetable, or light olive oil will work just fine for cooking the shrimp.
- Pickled jalapeños: Fresh jalapeños work too – just mince them extra fine. You could also use pickled banana peppers or even diced green chiles for less heat.
- Horseradish sauce: Fresh grated horseradish or wasabi can step in here – just use about half the amount since they’re stronger. If you skip it, add an extra dash of hot sauce.
- Cajun spice blend: Out of Cajun seasoning? Mix equal parts paprika, garlic powder, black pepper, onion powder, oregano, and cayenne for a quick DIY version.
Watch Out for These Mistakes While Cooking
The biggest challenge when making deviled eggs is getting perfectly cooked egg yolks without that dreaded green ring – start with eggs in cold water, bring to a boil, then remove from heat and let stand covered for exactly 12 minutes before plunging into an ice bath. When cooking the shrimp, avoid overcooking them as they’ll become tough and rubbery – they only need 2-3 minutes total until they turn pink and curl into a loose ‘C’ shape (if they curl into a tight ‘O’, they’re overcooked). For the filling, a common mistake is adding all the seasonings at once – instead, start with half the recommended amounts of Cajun seasoning, hot sauce, and horseradish, then taste and adjust gradually since you can always add more but can’t take it away. To prevent a watery filling, make sure to pat your minced jalapeños and green onions dry with paper towels before mixing them in.
What to Serve With Cajun Deviled Eggs?
These spicy deviled eggs make a perfect addition to any party spread or appetizer platter! I like to serve them alongside other Southern-inspired finger foods like mini crab cakes, bacon-wrapped dates, or crispy fried pickles. For a casual gathering, pair them with some fresh veggie sticks and ranch dip to help balance out the heat from the Cajun spices. If you’re serving these at a party, try setting up a DIY bloody mary bar – the eggs make an excellent garnish for the drinks, and the flavors go really well together.
Storage Instructions
Keep Fresh: These spicy bites need to be kept chilled! Place your Cajun deviled eggs in an airtight container in the fridge, where they’ll stay good for up to 2 days. The filling might settle a bit, but a quick stir with a spoon will bring it right back to life.
Make Ahead: Want to prep these in advance? You can boil the eggs and make the filling up to 24 hours ahead of time. Keep the egg whites and filling separate in the fridge, then pipe the filling just before serving. This helps prevent the eggs from getting soggy and keeps them looking fresh.
Transport: Taking these to a party? Use a deviled egg carrier or place them in a shallow container with a tight lid. Pro tip: wait to add the shrimp garnish until you arrive at your destination – this keeps everything looking picture-perfect!
| Preparation Time | 20-30 minutes |
| Cooking Time | 15-25 minutes |
| Total Time | 35-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 100-110 g
- Fat: 100-110 g
- Carbohydrates: 20-30 g
Ingredients
- 12 large eggs
- 1 teaspoon salt (if desired)
- 1 teaspoon vinegar (if desired)
- 24 small shrimp, peeled and deveined (about ½ pound of 51-60 count)
- ¼-½ teaspoon cajun spice blend (adjust to taste)
- 1 tablespoon avocado or neutral oil
- ½ cup mayo
- 2 tablespoons creole-style mustard
- 2 tablespoons finely sliced green onions (from 1-2 stalks, reserve some for topping)
- 4 teaspoons finely minced pickled jalapeños
- 2 teaspoons your favorite hot sauce
- ½ teaspoon horseradish sauce
- Salt, pepper, and cajun seasoning to suit taste preferences
Step 1: Boil and Cool the Eggs
Begin by bringing a large pot of water to a boil.
For easier peeling, you have the option to add a little salt and vinegar to the water.
Once the water is boiling, gently add cold eggs to the pot.
Reduce the heat to a low simmer and cook the eggs for 13 minutes.
After cooking, transfer the eggs to a large bowl filled with ice water and let them sit for at least 15 minutes to cool completely before peeling.
Step 2: Sear the Shrimp
While the eggs are cooling, prepare the shrimp.
Pat the shrimp dry with a paper towel, then evenly season them with Cajun seasoning.
Heat a skillet over medium-high heat and add 1 tablespoon of avocado oil, swirling to coat the pan.
Sear the shrimp for 1-2 minutes on each side until fully cooked.
Remove the shrimp promptly to a plate and set aside to cool.
Step 3: Peel and Prepare the Eggs
Once the eggs have cooled, gently tap them on the counter on all sides to crack the shell.
Peel off the shell and inner membrane under cold running water.
Pat the peeled eggs dry, then carefully slice them in half lengthwise.
Remove the yolks and place them into a medium bowl, mashing them well with a fork.
Step 4: Mix the Egg Filling
Add mayonnaise, Creole mustard, green onions, pickled jalapeños, hot sauce, and horseradish to the bowl with the mashed egg yolks.
Mix until the filling is mostly smooth.
Taste the mixture and adjust the seasonings as required.
Transfer the filling to a plastic zip-top bag.
For the best flavor, refrigerate the filling for 15-30 minutes before piping.
Step 5: Assemble the Deviled Eggs
Snip the corner off the plastic bag to create a makeshift piping bag.
Pipe the egg filling into the egg white halves generously.
For an extra touch, you can garnish with a sprinkle of green onions or a pinch of Cajun seasoning.
Finally, top each deviled egg with a seared shrimp.
Step 6: Serve and Enjoy
For optimal flavor and texture, refrigerate the deviled eggs before serving.
Once chilled, serve and enjoy these delicious shrimp-topped deviled eggs with a spicy kick!