Name: Cajun Shrimp Deviled Eggs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Southern
Ingredients: 12 large eggs; 1 tsp salt (optional, for boiling); 1 tsp vinegar (optional, for boiling); 1/2 cup mayonnaise; 1 tbsp Dijon mustard; 1 tsp lemon juice; 1 tsp Cajun seasoning (plus extra for garnish); 1/2 tsp paprika; Salt and pepper to taste; 12 small cooked shrimp (peeled and deveined); Chopped green onions (for garnish)

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Last updated on December 29, 2025

I still remember the first time I brought a plate of deviled eggs to a summer picnic — everyone eyed them like they were tiny treasure chests. I was nervous about peeling the eggs and making the filling smooth, but when a friend picked one up and declared it “the best deviled egg ever,” I relaxed. If you’ve ever worried about broken whites, rubbery yolks, or a filling that’s too runny, this recipe is for you. I’ll walk you through every step so these Cajun Shrimp Deviled Eggs turn out picture-perfect and stress-free, even if it’s your first time making deviled eggs. For more playful deviled egg ideas, I sometimes look to fun twists like this easy spider deviled eggs for party inspiration: fun deviled egg variations.

Why I Love This Recipe of Cajun Shrimp Deviled Eggs

I love this recipe because it blends two things I always keep on hand: hard-boiled eggs and cooked shrimp. It’s cozy, a little bit southern, and a perfect mash-up of creamy and spicy. The Cajun seasoning wakes up the yolk mixture without overpowering the shrimp, and the little shrimp on top make each bite feel like an elevated appetizer.

Beginner cooks will appreciate how forgiving this recipe is. You don’t need fancy tools or precise timing to get it right — a few simple tips (like using an ice bath) will give you cleanly peeled eggs and a smooth, pipeable filling. It’s also very make-ahead friendly: you can hard-boil the eggs a day in advance and assemble shortly before guests arrive. The end result feels special but is shockingly simple to pull off, which is exactly my kind of recipe.

Ingredients You’ll Need for Cajun Shrimp Deviled Eggs

Essentials

12 large eggs — room temperature if possible (helps with even cooking)
1 tsp salt (optional, for boiling) — helps flavor the eggs and can prevent cracking
1 tsp vinegar (optional, for boiling) — makes peeling easier
1/2 cup mayonnaise — gives the filling that classic creamy texture
1 tbsp Dijon mustard — adds tang and depth
1 tsp lemon juice — brightens the filling
1 tsp Cajun seasoning (plus extra for garnish) — the main flavor lift
1/2 tsp paprika — for a hint of smokiness and color
Salt and pepper to taste — always taste as you go
12 small cooked shrimp (peeled and deveined) — cocktail shrimp size works best; mild, cooked shrimp are perfect
Chopped green onions (for garnish) — fresh color and bite

Optional add-ons

A few drops of hot sauce, if you like more heat
A pinch of cayenne for a stronger kick
Chopped fresh chives instead of green onions for a milder onion note
A tiny spoonful of sour cream or cream cheese if you prefer a richer filling
Smoked paprika instead of sweet paprika for deeper flavor

Substitutions and Shortcuts

Mayo substitute: plain Greek yogurt (full-fat) or half mayo + half Greek yogurt for a lighter filling.
Dijon mustard substitute: yellow mustard in a pinch, though Dijon is more flavorful.
Cajun seasoning substitute: blend paprika, garlic powder, onion powder, cayenne, oregano, and thyme — or use Old Bay for a different seafood-friendly spice profile.
Shrimp substitute: small cooked lump crab meat or smoked salmon make lovely alternatives if you don’t have shrimp. (Both are great with the Cajun flavors.)
Quick-boil shortcut: use an Instant Pot or pressure cooker to hard-boil eggs quickly — 5 minutes high pressure and a natural release gives great, easy-to-peel eggs.
Pre-cooked shrimp: buy peeled, cooked shrimp from the store to save time. Choose small shrimp so one fits on each egg half nicely.

Notes on shrimp

Use plain cooked shrimp, not those tossed in garlic butter or smoky sauces; you want the Cajun in the filling to shine.
If your shrimp are large, slice them in half lengthwise so they fit neatly on each egg.

How to Make Cajun Shrimp Deviled Eggs Step-by-Step

Before you begin
Set everything out so it’s ready: eggs at room temperature, mayo, mustard, Cajun seasoning, paprika, lemon juice, salt and pepper, and shrimp. Chill a bowl of ice water for the ice bath. Having a piping bag or a zip-top bag with the corner snipped handy makes assembly faster and prettier.

Step 1 — Boil & Cool the Eggs (my favorite trick for easy peeling)

Place the 12 eggs in a single layer in a large pot. Add enough cold water to cover the eggs by about an inch.
Add 1 tsp salt and 1 tsp vinegar to the water if you like — these are optional, but they help prevent cracks and make peeling easier.
Turn the heat to high and bring the water to a full rolling boil.
Once boiling, reduce the heat to a gentle simmer and cook for 10 minutes. This timing gives you fully set yolks that are still tender — perfect for deviled eggs.
After 10 minutes, use a slotted spoon to transfer the eggs to the ice bath. Leave them there for at least 10–15 minutes. The cold stop ensures the yolks won’t develop a green ring and makes the shells simple to remove.

Step 2 — Peel and Halve the Eggs

Gently crack each egg all over and roll it between your hands to loosen the shell.
Peel under running water or in the ice bath to help remove small shell pieces.
Slice each egg in half lengthwise with a sharp knife. Wipe the blade between cuts for cleaner halves.
Remove the yolks and place them in a medium bowl. Arrange the whites on a platter or deviled egg tray with the hollow side up.

Step 3 — Make the Filling (the flavor mix that ties it all together)

Mash the egg yolks with a fork until mostly smooth.
Add 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp lemon juice, 1 tsp Cajun seasoning, and 1/2 tsp paprika.
Mix until creamy. If the filling feels too stiff, add a teaspoon of mayo or a little lemon juice at a time until you reach a silky texture that pipes well.
Taste and season with salt and pepper. Don’t be shy — yolks absorb seasoning, so they may need a pinch more salt than you expect.
For extra smoothness, press the mixture through a fine sieve or use a hand mixer briefly. This step isn’t necessary, but it gives a professional, velvety finish.

Step 4 — Pipe or Spoon the Filling (pipe it like a pro)

Transfer the yolk mixture to a piping bag fitted with a star tip, or use a zip-top bag and snip a corner.
Pipe the filling into the egg whites, starting from the center and working outward for a pretty swirl. Alternatively, you can spoon the mixture back into each white for a rustic look.
Clean up any spills with a damp paper towel for a neat presentation.

Step 5 — Top with Shrimp

Gently pat the cooked shrimp dry with paper towels. If they’re chilled, bring them briefly to room temperature so they’re not too cold on the eggs.
Place one small shrimp on each deviled egg half. If your shrimp are large, halve them or curl a small piece on top so each egg gets a bite-sized piece.
Sprinkle a light dusting of extra Cajun seasoning over the eggs for visual appeal and an extra kick.

Step 6 — Garnish & Serve

Finish with a sprinkle of chopped green onions (or chives) for color and freshness.
Keep the eggs chilled until ready to serve. If making ahead, assemble up to 6 hours in advance, or store the whites and filling separately for up to 24 hours and fill just before serving.
Serve on a platter lined with lettuce or in a deviled egg tray to keep them steady.

Make-ahead tips

Hard-boil the eggs up to 3 days ahead and store them in their shells in the fridge.
Make the filling and keep it in an airtight container for a day. When ready to serve, fill the whites and top with shrimp.
If you expect to transport them, use a deviled-egg carrier or pack the whites and filling separately and assemble at your destination for the cleanest presentation.

Common Mistakes to Avoid

Overcooking the eggs

One of the most common mistakes is overcooking the eggs. When yolks are cooked too long, they can become dry and develop a greenish ring. That ring isn’t harmful, but it affects texture and flavor. To avoid this, stick to the 10-minute simmer then ice-bath method I described. If you’re nervous about timing, set a kitchen timer and get the eggs into cold water quickly after cooking.

Making the filling too thin or too thick

Getting the right filling consistency is a balancing act. Too thin and the filling will slop out of the eggs; too thick and it won’t pipe nicely. Add mayo gradually and stop when the mixture holds a soft peak and pipes cleanly. If it’s too thin, add more mashed yolk or a touch of cream cheese to thicken. If it’s too thick, a teaspoon of lemon juice or mayo can loosen it without changing the flavor.

Over-spicing (or under-seasoning)

Cajun seasoning brings bold flavor, but too much can overpower the delicate shrimp. Start with the teaspoons listed and taste before adding more. Remember that yolks absorb salt and spices, so taste as you go. If you’re serving kids or folks who prefer mild food, you can cut the Cajun in half and offer extra on the side for those who like heat.

Serving Suggestions for Cajun Shrimp Deviled Eggs

Party platter and grazing board ideas

These eggs shine on a party platter. Arrange them on a board with pickles, sweet cherry tomatoes, crackers, and a small bowl of extra Cajun seasoning for guests to sprinkle. They also pair beautifully with cucumber slices and olives. Because each egg already has protein and a touch of spice, simple sides work best.

Brunch or holiday table pairings

Cajun Shrimp Deviled Eggs add a festive touch to brunch or holiday spreads. Serve them alongside a fruit platter, roasted potatoes, and a green salad with a light vinaigrette. They make a rich, flavorful bite that balances lighter dishes on the table.

Kid-friendly and family-style adaptations

If you’re serving a mixed crowd, set aside a few plain deviled eggs (no Cajun or shrimp) so picky eaters have something familiar. For families, make a double batch and serve half with shrimp and Cajun, and half with a classic paprika-only topping. That way everyone gets a favorite.

Conclusion

You’ve learned how easy Cajun Shrimp Deviled Eggs can be: a foolproof boiling method, a silky yolk filling, and a quick assembly that makes each bite feel special. You can customize the spice level, swap ingredients to suit your pantry, and make most of the work ahead of time. These deviled eggs are cozy and classic with a Southern twist — perfect for gatherings, brunch, or a simple snack that feels a little decadent. If you’d like to see another take on this idea or compare notes with a tested recipe, I like to reference this version from Lauren from Scratch for inspiration: Cajun Shrimp Deviled Eggs – Lauren from Scratch. Try the recipe, tweak the spice to your taste, and tell me how yours turned out — I always love hearing what little changes make a recipe truly yours.

FAQs About Cajun Shrimp Deviled Eggs

Q1: Can I make Cajun Shrimp Deviled Eggs ahead of time?
A1: Yes. You can hard-boil the eggs up to three days ahead and keep them in the fridge in their shells. Make the yolk filling a day ahead and keep it chilled in an airtight container. For best presentation, fill the whites and add shrimp just before serving, but you can assemble up to 6 hours ahead if needed.

Q2: How do I prevent the eggs from developing a greenish yolk in my Cajun Shrimp Deviled Eggs?
A2: The green ring happens when eggs are overcooked. Use the 10-minute simmer method and immediately transfer the eggs to an ice bath for at least 10–15 minutes. That prevents overcooking and keeps yolks bright yellow and tender.

Q3: Are Cajun Shrimp Deviled Eggs spicy? How can I control the heat?
A3: They have a warm, peppery kick from Cajun seasoning, but they’re not overwhelmingly spicy if you start with 1 tsp as the recipe suggests. To tone down the heat, use half the Cajun seasoning and serve extra on the side. For more heat, add hot sauce or cayenne to the yolk mixture.

Q4: What’s the best size shrimp for Cajun Shrimp Deviled Eggs?
A4: Small cocktail shrimp or small salad shrimp work best so one shrimp fits neatly on each egg half. If you only have larger shrimp, slice them in half lengthwise so each egg still gets a bite-sized piece.

Q5: Can I substitute the mayo in these Cajun Shrimp Deviled Eggs?
A5: Yes. Plain full-fat Greek yogurt is a good substitute for a lighter filling, or you can use half mayo and half Greek yogurt. If you prefer a richer filling, a small amount of cream cheese blended into the yolks works well too. Adjust lemon and seasoning to taste after swapping ingredients.

Thank you for letting me share this cozy, easy recipe. I hope these Cajun Shrimp Deviled Eggs bring a little Southern warmth to your next gathering and that the shrimp on top makes them feel extra special.

Cajun Shrimp Deviled Eggs

Why I Love This Recipe of Cajun Shrimp Deviled Eggs