Spicy Cajun Shrimp Deviled Eggs, an easy appetizer recipe with only 6 ingredients! This simple dish will be a crowd-pleaser for any party or holiday!
This is a sponsored conversation written by me on behalf of Hellmann’s. The opinions and text are all mine.
Christmas is right around the corner, and I have a delicious appetizer recipe for you! Hellmann’s is the perfect base for the best-deviled eggs! Although these Christmas deviled eggs are great throughout the winter holiday season, you can also make them for Easter, cocktail parties, special occasions, or any time of the year.
For the best deviled eggs, you, of course, need the best mayonnaise! Thanks to Hellmann’s Real Mayonnaise, your deviled egg filling will be rich and creamy.
I decided to kick ordinary deviled eggs up a notch with a Cajun shrimp flavor. Some people like to put a whole shrimp on top of their deviled eggs, but I love adding finely chopped shrimp to the filling and it pairs beautifully with the Hellmann’s Real Mayonnaise. Hellmann’s is made with real, simple ingredients so these deviled eggs are able to shine without a lot of fussy ingredients!
Don’t be afraid to add a little more mayonnaise to the filling for an extra creamy version. The Hellmann’s squeeze bottle is perfect for adding a little more mayonnaise at a time until you get the right consistency.
This simple deviled eggs recipe doesn’t really require any special equipment, but here are a few things that are nice to have around to help…
Equipment You May Need
- Food Processor – You can use a fork or spoon to make the filling, but you can also use a small food processor to help make your filling extra smooth.
- Saucepan – You’ll need a small saucepan to cook the eggs before starting the recipe.
- Pastry Bag & Tips – You can use a spoon to fill the egg whites, but a pastry bag and tips also work well for a nice touch.
(Full printable recipe card is at bottom of post.)
Spicy Cajun Shrimp Deviled Eggs Ingredients
- Hellmann’s Real Mayonnaise – The perfect creamy base for the deviled eggs!
- Hard-Cooked Eggs – Be sure to cook your eggs ahead of time so that they are completely cool before cutting and filling them.
- Cajun Seasoning – You can typically find a Cajun seasoning blend in the spice aisle of your grocery store.
- Hot Sauce – Use your favorite brand of hot sauce, but be sure to adjust how much you use based on how spicy you’d like the filling.
- Dijon Mustard – You could use Creole mustard or your favorite mustard.
- Shrimp – I used 8 large (31-40 per pound) precooked shrimp but you can use any size you have around. You may just need to adjust how many shrimp you use.
- Optional Ingredients – Other ingredients you could use in the filling include green onion, horseradish, lemon juice, paprika, and/or a little chopped precooked bacon.
How to Make Spicy Cajun Shrimp Deviled Eggs
Step One: Cut the hard-cooked eggs in half lengthwise and separate the yolks from the whites.
Step Two: Mash egg yolks in a bowl then stir in mayonnaise, Cajun seasoning, hot sauce, and mustard. Mix in shrimp.
Step Three: Spoon or pipe filling into egg whites. Top with Cajun seasoning if desired.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Refrigerate the deviled eggs until ready to serve in an airtight container.
- Sprinkle the top of the eggs with additional Cajun seasoning or paprika before serving for a little garnish. You could also top the eggs with slices of green onion.
- Place the eggs on a nice serving plate, platter, or a deviled egg tray. You could also line the platter with lettuce leaves for presentation if desired.
Quick Tips for Best Results
- Be sure the hard-cooked (hard-boiled) eggs are completely cool before cutting them in half and removing the egg yolks. Also, be sure the eggs are fully cooked, and be careful peeling them to not damage the egg whites.
- Hot sauce can vary in spiciness so you may need to add more or less for personal preference.
- If you like a smoother filling you can place all of the filling ingredients in a food processor and process until smooth.
- You can add a little more Hellmann’s Real Mayonnaise as needed for a smoother creamier filling.
- Taste the filling before filling the eggs and adjust the seasonings as needed to your personal preference.
- The filling can be spooned or piped into the egg whites. You can use a piping bag or plastic resealable bag and your favorite piping tip.
Spicy Cajun Shrimp Deviled Eggs FAQ
How should I store the leftover eggs?
Keep any leftover deviled eggs in an airtight container in the refrigerator.
How long will the deviled eggs last?
The deviled eggs will last in the refrigerator for up to 3-4 days. They are best though within a day or two.
Substitutions?
Instead of Cajun seasoning, you could use Creole seasoning or your favorite seafood seasoning blend. Instead of Dijon mustard, you could use your favorite variety of mustard or Creole mustard.
What else can I add to this recipe?
You can add other things to the filling such as green onion, horseradish, lemon juice, paprika, and/or a little chopped precooked bacon.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – This recipe is not vegan.
Vegetarian – This recipe is not vegetarian but you could omit the shrimp for a vegetarian version.
Low-Carb – This recipe is low-carb as-is.
Gluten-Free – This recipe is gluten-free but check any particular products/brands you use.
Other Deviled Egg Recipes From Hellmann’s You May Enjoy
Hope you enjoy this Spicy Cajun Shrimp Deviled Eggs recipe! Tell me in the comments what else you added to the filling!
Be sure to check out Hellmann’s for other great mayonnaise-based recipes!
Spicy Cajun Shrimp Deviled Eggs
Ingredients
- 6 hard-cooked large eggs peeled
- 1/3 cup Hellmann's Real Mayonnaise
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon hot sauce (or more or less to personal preference)
- 1/2 teaspoon Dijon mustard (or Creole mustard)
- 8 large shrimp (31-40/pound size) pre-cooked, shells and veins removed, very finely chopped
Instructions
- Cut the eggs in half lenghtwise. Separate egg yolks from the egg whites.
- With the back of a fork, mash egg yolks in medium mixing bowl. Stir in mayonnaise, Cajun seasoning, hot sauce, and Dijon mustard. Mix in finely chopped shrimp.
- Spoon or pipe filling into egg whites. Refrigerate until serving. Top with a sprinkle of Cajun seasoning if desired.
Notes
- Use your favorite hot sauce, but you may need to adjust the amount since hot sauce can vary quite a bit.
- You could also add other things to the filling such as green onion, horseradish, lemon juice, paprika, and/or a little chopped precooked bacon.
- If you like a smoother filling, you can place all filling ingredients including the shrimp in a food process and pulse until smooth.
- Instead of Cajun seasoning, you could use Creole seasoning or your favorite seafood seasoning blend.
- Instead of Dijon mustard, you could use your favorite variety of mustard or Creole mustard.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
