Deviled Eggs With Cajun Shrimp

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Deviled Eggs With Cajun Shrimp

Cajun Shrimp Deviled Eggs are a creative take on the traditional appetizer. They feature flavorful deviled eggs with spicy, zesty Cajun shrimp.

Prep Time20

Cook Time15

Total Time35

Course: Appetizer

Cuisine: American

Servings:

Author: Precious

Ingredients

10 eggs
1 tablespoon Dijon mustard
½ cup mayonnaise
¼ teaspoon granulated sugar optional
1 teaspoon hot sauce
1 teaspoon Cajun seasoning
1 tablespoon Cajun seasoning
20 medium shrimp peeled and deveined
2 tablespoons olive oil
1 jalapeno thinly sliced
Fresh chives for garnishing
Lemon slices for garnishing

Instructions

In a saucepan large enough to accommodate the eggs with a slight overlap, bring water to the level of the eggs. Cook until boiling, then turn off the heat. Cover and allow to stand for 12 minutes. Drain the eggs, and as soon as it is safe to do so, rinse them under cold water. You can add a few ice cubes to cool them rather fast.
10 eggs
Remove the shell and, using a large knife, cut the eggs in half through their length. Scoop out yolks and put them into another mixing bowl. When it is completely done, beat the yolks with a fork. Stir in the mustard, mayo, sugar, hot sauce, and one teaspoon of the Cajun seasoning, and combine until smooth. Chill filling for some time.
1 tablespoon Dijon mustard, ½ cup mayonnaise, ¼ teaspoon granulated sugar, 1 teaspoon hot sauce, 1 teaspoon Cajun seasoning
Using 1 tablespoon of the Cajun seasoning, marinate the raw shrimp. Heat the olive oil in a cast iron or a heavy, deep skillet on medium heat. Lay the shrimp in a single layer and cook for 2-3 minutes. Turn over and cook for another 2 minutes. Transfer the shrimp to a plate; this will help stop the cooking process.
1 tablespoon Cajun seasoning, 20 medium shrimp, 2 tablespoons olive oil
Finally, fit a pastry bag with a large tip and pipe the yolk mixture into the whites. Top with shrimp and a slice of jalapeno, and then garnish with chives. Best served immediately, it may also be chilled for up to 2 hours before serving with lemon wedges.
1 jalapeno, Fresh chives for garnishing, Lemon slices for garnishing

Notes

If you do not have a pastry bag and tip for piping the filling, you can use a resealable plastic bag, and cut off the corner. Alternatively, you can just use a spoon to scoop this into the egg whites.
For spiced-up eggs, you can add more diced jalapenos to the yolk mixture.
Although sugar is not compulsory here, I feel it helps to perfect the balance of the spicy filling.

Nutrition