By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 10
54 cal · 30 min
Cajun Style Deviled Eggs
Recipe GLPR1ec088ef53bb68
Elegant hard-boiled egg halves filled with a creamy, spiced yolk mixture and topped with tender cooked shrimp. The filling combines tangy Dijon mustard, sharp vinegar, and warm Cajun spices with a hint of smoked paprika for a sophisticated appetizer with Southern flair.
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Ingredients
5 large eggs
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon white vinegar
3/4 teaspoon Cajun seasoning
1/4 teaspoon smoked paprika
10 cooked mini shrimp
Directions
Place eggs in a large pot and cover completely with cold water. Bring to a rolling boil over medium-high heat, then remove from heat, cover with a lid, and let sit for 15 minutes.
Transfer the pot to the sink and run cold water over the eggs for about 2 minutes, occasionally rotating them gently to cool evenly.
Once the eggs are completely cooled, carefully peel away the shell and discard. Pat eggs dry with a paper towel, then slice each egg in half lengthwise. Gently remove the yolks and place them in a medium mixing bowl.
Add mayonnaise, Dijon mustard, white vinegar, Cajun seasoning, and smoked paprika to the bowl with the yolks. Stir and fold together until the mixture is smooth and creamy. Taste and adjust seasonings if desired.
Spoon or pipe the yolk mixture evenly into each egg white half. Top each filled egg with one cooked shrimp. Arrange on a serving platter and serve immediately or refrigerate until ready to serve.
Comments
Every ingredient is a staple or easily found at Harris Teeter, Food Lion, or Kroger in Charlotte—no special stops required. At roughly $1.50 per dozen eggs, $3 for mayo and mustard combined, and $8–12 for decent shrimp depending on size, you're looking at under $3 per serving for a showstopper appetizer. The stated 30 minutes is honest if you're boiling and halving eggs while prepping the filling, though the eggs need time to cool after boiling, so real clock-to-table is closer to 45 minutes if you start from room-temperature eggs. These are a strong make-ahead dish that reheats well and feel at home at any Southern table, especially with Coastal Carolina shrimp right in your backyard—though the smoked paprika and Cajun seasoning dust can mute if prepped more than a day ahead.
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