Cajun Shrimp Deviled Eggs are a spicy and flavorful twist on the classic deviled eggs. They are made by filling hard-boiled egg whites with a creamy, spicy filling made from egg yolks, mayonnaise, mustard, Cajun seasoning, and chopped cooked shrimp. Here’s a detailed description of how to make Cajun Shrimp Deviled Eggs:
1. **Hard-Boil the Eggs:** Start by hard-boiling the eggs. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat and simmer for about 10 minutes. Remove the eggs from the water and let them cool completely before peeling.
2. **Prepare the Filling:** Peel the eggs and cut them in half lengthwise. Carefully remove the yolks and place them in a bowl. Mash the yolks with a fork, then add mayonnaise, mustard, Cajun seasoning, salt, and pepper to taste. Mix until smooth and well combined. Stir in finely chopped cooked shrimp.
3. **Fill the Egg Whites:** Spoon the yolk mixture into the egg white halves, dividing it evenly among them. You can use a piping bag or a zip-top bag with the corner snipped off to make this process easier and more neat.
4. **Garnish:** Garnish the filled eggs with additional Cajun seasoning, chopped cooked shrimp, and chopped chives or green onions for added flavor and presentation.
5. **Chill and Serve:** Refrigerate the deviled eggs for at least 30 minutes to allow the flavors to meld and the filling to set. Serve chilled as a delicious appetizer or snack.
Cajun Shrimp Deviled Eggs are a flavorful and satisfying dish that is sure to impress your guests. They are perfect for parties, potlucks, or as a unique twist on a classic dish.
Ingredients
9 hard-boiled eggs, peeled
1/3 cup mayonnaise
1/3 cup sweet relish
2 teaspoons yellow mustard
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
Smoked paprika, for sprinkling
18 medium shrimp, peeled and deveined
2 tablespoons unsalted butter
Instructions
2 teaspoons Cajun or Creole seasoning, such as Tony Chacheres (note that some brands of seasoning contain more salt than others)
Cut each egg in half lengthwise. Remove the yolks and transfer them to a medium bowl. Place the egg whites on a serving platter and set aside.
Mash the yolks with a fork. Stir in the mayonnaise, relish, mustard, salt and pepper. Scoop an equal amount into each egg white half with a small spoon. Sprinkle smoked paprika on top of each deviled egg. Cover and refrigerate while you prepare the shrimp.
Give the shrimp a quick rinse in a colander under running water, then drain. Pat the shrimp dry with a paper towel, then transfer to another medium bowl. Sprinkle with the Cajun seasoning and toss to coat.