CAJUN SHRIMP DEVILED EGGS

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These cajun shrimp deviled eggs are the ultimate bite-sized snacks for parties and family get-togethers. They are reminiscent of the classic creamy-filled hard-boiled eggs of your youth, but with a zesty "devilish" or Cajun twist.

The term deviled simply translates to spicy or "spiced up" flavorful food. And flavorful doesn't have to mean fussy. These ingredients are simple, yet pack a tasty punch that will have you making these treats time and time again. 

The ingredients consist of the usual suspects that you get with traditional deviled eggs, (mayonnaise and egg yolks) but with a few additions that pair nicely with the succulent shrimp.

Succulent roasted red peppers, briny capers, and creole mustard are welcome components that really elevate these handheld appetizers. 

Tips for Better Boiled Eggs

• In my opinion steamed eggs make for the best "boiled eggs", but not everyone has the means to steam.

• My preferred method is to follow the way that I learned from watching Jacques Pepin's cooking process. And if there's anyone that can make perfect hard-boiled eggs, it's him

• The Pepin Way: Start the eggs in a cold pot of water and bring to a slow rolling boil for 30 seconds. Turn off the heat and let the eggs rest in the hot water for 10 minutes. Remove the eggs from the hot water and immediately shock them in an ice bath. Crack each egg with the back of a spoon and place them back into the hot cooking water for 5 minutes. Peel the eggs under warm running water.

Working Ahead

• You can boil the eggs up to 3 days ahead of time. You can leave the shell on, however, they may be a little harder to peel by doing this which can result in not-so-pretty eggs. I recommend peeling the eggs, leaving them whole, and then placing them in an airtight container.

• You can boil the eggs and make the deviled egg filling up to 2 days before serving. Just make sure that you keep the egg whites and the egg mixture filling in separate storage containers in your refrigerator.

• If you're really wanting to make things easier on yourself, you can purchase pre-boiled eggs from most grocery stores. This is what most catering companies do by the way. Just in case you were wondering how they have the time to peel so many eggs.
  

Here is how to prep the piping bag for filling.

How to Fill Deviled Eggs With Less Hassle

• The tried and true method that I have found for filling deviled eggs is to use a pastry piping bag fitted with a large pastry tip.

• Once you have fitted the pastry bag with the tip, twist the end with the tip a few times. This will close off the end so that the filling doesn't flow out.

• Place the bag tip-side down in a cup or a quart deli container. Fold the edges of the opening of the bag around the mouth of the container. This will create a large enough opening for you to place the filling inside of the bag.

• Remove the bag from the container. Untwist the tip end of the bag. Now twist the open end (filling end) of the bag until the filling barely starts to appear from the pastry tip. You are now ready to fill your eggs.

• If your filling is a little on the runnier side, I recommend using a plain circular pastry tip. If the filling is thick and creamy, you can try using a decorative pastry tip to add a little texture to the appearance of the filling. Just be sure that the hole is large enough for the filling to come out easily. 

​Looking for other recipes? These are a few of my favorites:

Smoked Venison Roast

Crockpot Venison Pozole

The Best Homemade Venison Breakfast Sausage

Lastly, if you make this cajun shrimp deviled egg recipe, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you've made.​

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CAJUN SHRIMP DEVILED EGGS

Prep Time: 20 Minutes

Cooking Time: 15 to 20 Minutes

Yield: 24 Deviled Egg Halves

Author: Larry White

INGREDIENTS

For the Eggs

• 12 hardboiled eggs, peeled and cut in half

• 1/2 cup mayonnaise

• 1 tablespoon plus 1 teaspoon creole mustard or Dijon mustard

• 3 tablespoons chopped canned roasted red peppers (drained)

• 1 tablespoon chopped capers (drained)

• 2 tablespoons celery, finely chopped

• 3 tablespoons scallions, thinly sliced (green parts only)

• 1/2 teaspoon Cajun seasoning

• salt and ground black pepper to taste

For the Shrimp

• 6 ounces to a 1/2 pound peeled and deveined raw shrimp 

• 2 cloves of garlic, minced

• 1/2 teaspoon cajun seasoning or Creole seasoning

• 2 tablespoons olive oil

For Garnishing

• fresh herbs for (basil, chives, or tarragon)

• green onion

• sweet paprika for color

• Cajun seasoning or cayenne pepper for extra heat

• chopped smoked bacon

• dried shrimp powder

• If you have any extra cooked shrimp, you can place a few small pieces on top
  

​​DIRECTIONS

1. Cook the shrimp. Heat a large skillet over medium-low heat. Once the oil begins to shimmer, add garlic and cook for one minute. Add the shrimp to the pan and season them with the cajun seasoning. Cook the shrimp on both sides until just cooked through.

2. Remove the shrimp from the pan and chill thoroughly in the refrigerator. Chop the shrimp finely and set aside while you make the rest of the filling.

3. Remove the cooked egg yolks from the boiled eggs. Work carefully so that you don't break the egg whites. Place yolks in a mixing bowl and break the yolks apart with a fork. Add the remaining ingredients for the filling (including the shrimp) and stir until well combined.

4. Alternatively you can pulse the filling ingredients in a food processor. Just make sure that you don't puree the mixture as it can become watery.

5. Place the deviled yolk mixture inside of a pastry bag fitted with a large tip. (Check out how I do this in the pictures above).

6. Gently squeeze the filling inside the hollow part of the boiled egg white. Be careful that you don't overfill as this can cause the eggs to flip over.

7. Garnish the deviled eggs to your liking and sprinkle with a little paprika for color. I recommend refrigerating them for at least 30 minutes before eating. If you plan on leaving these out on the table for a party, I recommend refrigerating them for at least one hour.

8. Storing leftovers. Place them in a container in a single layer with a high-fitting lid so that the filling doesn't get flattened. You can also store them in a deep baking dish covered with plastic wrap.