Description

A small, easy party food that features creamy filling and warm shrimp with a hit of lemon, perfect for gatherings.

Ingredients

For the filling

12 large large eggs (hard boiled and cooled)
1/3 cup mayonnaise
1.5 tablespoons Dijon mustard ((or yellow mustard for a more classic flavor))
1 tablespoon sour cream or plain Greek yogurt ((whole milk yogurt preferred))
1 teaspoon cajun seasoning ((up to 1.5 teaspoons, to taste; plus more for garnish))
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and black pepper ((to taste))
Smoked or sweet paprika ((for garnish))

For the shrimp

8 ounces small shrimp ((peeled and deveined, 51–60 count preferred))
1 tablespoon olive oil or butter
1 teaspoon cajun seasoning ((for shrimp; plus pinch of salt if needed))
1 teaspoon lemon juice ((fresh if possible))
1 clove garlic ((minced or 1/4 teaspoon garlic powder))

For garnish

Green onion or chives ((thinly sliced, for garnish, optional))
Fresh parsley or cilantro ((chopped, for garnish, optional))

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Instructions

Preparation

Place 12 eggs in a single layer in a pot and cover with cold water by about 1 inch. Bring just to a boil over medium-high heat, then cover, turn off the heat, and let sit for 10–12 minutes.
Transfer eggs to an ice bath and chill for at least 10 minutes.
Gently crack each egg and peel, using running water if needed to loosen the shells. Slice each egg in half lengthwise and carefully pop the yolks into a mixing bowl. Arrange the egg whites cut-side up on a platter.

Filling the eggs

Mash the yolks with a fork until fine and crumbly. Add the mayonnaise, Dijon mustard, sour cream or Greek yogurt, cajun seasoning, garlic powder, and onion powder. Mix until smooth and creamy, adding extra mayo or warm water if needed. Season to taste with salt, black pepper, and more cajun seasoning if desired.
Spoon or pipe the yolk mixture into the egg white halves, dividing the filling evenly and mounding it slightly for a generous look.

Cooking the shrimp

Pat the shrimp dry with paper towels. Toss with cajun seasoning and a pinch of salt if your seasoning is not very salty.
Heat olive oil or butter in a skillet over medium-high heat. Add the shrimp in a single layer and cook 1–2 minutes per side, just until pink and opaque. In the last 30 seconds, add minced garlic and lemon juice, stirring to coat. Remove from heat and let cool slightly.

Assembly and serving

Place one or two shrimp on top of each deviled egg, depending on size. Sprinkle with paprika and, if using, sliced green onion or chives and chopped parsley or cilantro.
Dust lightly with a bit more cajun seasoning for extra color and heat if desired.
Cover the tray loosely with plastic wrap and refrigerate for at least 30 minutes before serving so the flavors meld and the filling firms up slightly.

Notes

Store leftovers in an airtight container in the fridge. They keep well for two days. The filling can be prepared a day ahead and kept separate from the shrimp, to be assembled just before serving.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer, Party Food
Cuisine: American, Cajun