Cajun Shrimp Deviled Eggs

Cajun Shrimp Deviled Eggs new york times recipes




Deviled eggs with spicy shrimp, Creole flavor, and jalapenos are the ideal way to spice up plain eggs. ideal for gatherings.


  • 10 eggs
  • 1/2 cup mayonnaise
  • 1 tablespoon dijon mustard
  • 1 teaspoon hot sauce
  • 1 tablespoon Cajun seasoning plus 1 teaspoon
  • 1 tablespoon hot sauce
  • 1/4 teaspoon granulated sugar optional
  • 20 medium shrimp
  • 1 jalapeno; thinly sliced
  • fresh chives
  • lemon slices for garnish.


  • Cover the eggs with one inch of water in a pan big enough to fit them all in one layer. Bring to a boil and turn off the heat. Put a cover on it and wait 12 minutes. Drain the eggs and rinse them in cold water until they are safe to handle. If you want to cool down rapidly, you may also add a few ice cubes.10 eggs
  • Peel and cut eggs in half lengthwise. Transfer yolks to a mixing dish after removing them. Use a fork to mash up the yolks. Mix until smooth after adding the mayo, mustard, spicy sauce, sugar, and 1 teaspoon of the Cajun seasoning. cooling filling.14 teaspoon granulated sugar, 12 cup mayonnaise, 1 tablespoon dijon mustard, 1 teaspoon spicy sauce, 1 tablespoon Cajun seasoning
  • 1 tablespoon of the Cajun seasoning should be used to season the raw shrimp. In a cast iron or heavy-bottomed pan set over medium-high heat, warm the olive oil. Cook the shrimp for 2 minutes with them in a single layer. Cook for two more minutes after flipping. To halt the frying process, transfer the shrimp to a platter.20 medium shrimp, 1 tablespoon Cajun seasoning, and 2 teaspoons olive oil
  • You should pipe the yolk mixture into the whites using a pastry bag with a big tip. Add a shrimp, a jalapeño slice, and chives for decoration. With lemon wedges, serve right away, or chill for up to two hours.Lemon slices, fresh chives, and one jalapeno

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