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Cajun Shrimp Deviled Eggs with Bacon
Creamy deviled eggs topped with Cajun shrimp, crispy bacon, and bold seasoning. The party appetizer everyone notices first and asks for later.
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Servings: 12
Calories: 202kcal
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Ingredients
- 12 large eggs
- 1 teaspoon kosher salt
- 24 large raw shrimp peeled and deveined (31–40 count, about 1 pound)
- 4 slices thick-cut bacon
- ½ teaspoon Cajun seasoning to taste
- ¼ teaspoon Old Bay Seasoning
- ¼ teaspoon garlic powder
- ½ cup mayonnaise
- 2 teaspoons apple cider vinegar
- 2 tablespoons spicy brown mustard
- 2 tablespoons green onions finely sliced, plus extra for garnish
- 4 teaspoons fresh jalapeños finely diced (1 medium-large jalapeño)
- 2 teaspoons hot sauce
- ½ teaspoon prepared horseradish
Instructions
Prep
- Place the eggs in a saucepan in a single layer. Cover with cold water by about 1 inch and add kosher salt.12 large eggs, 1 teaspoon kosher salt
- Bring to a full boil over medium-high heat. Once boiling, remove the pan from the heat, cover with a tight fitting lid, and let stand for 15 minutes.
- Drain the hot water and immediately cool the eggs under cold water. Add ice if available and let them chill completely.
- Peel the eggs under cold running water once cooled. Rinse away any shell fragments and pat dry.
- Cook the bacon in a skillet over medium heat until crisp. Transfer to paper towels and reserve 1 tablespoon bacon drippings in the pan. Crumble bacon after cooling.4 slices thick-cut bacon
- Pat the shrimp dry and season with Cajun seasoning.24 large raw shrimp, ½ teaspoon Cajun seasoning
Cook
- Heat the reserved bacon drippings over medium-high heat.
- Add shrimp in a single layer and cook 1 to 2 minutes per side, just until opaque and cooked through.
- Remove shrimp to a plate and cool completely.
Assemble Filling
- Slice each peeled egg in half lengthwise. Remove yolks and place the yolks into a mixing bowl.
- Mash yolks with a fork until fine.
- Add mayonnaise, vinegar, mustard, green onions, jalapeños, hot sauce, horseradish, and about three-quarters of the crumbled bacon.½ cup mayonnaise, 2 teaspoons apple cider vinegar, 2 tablespoons spicy brown mustard, 2 tablespoons green onions, 4 teaspoons fresh jalapeños, 2 teaspoons hot sauce, ½ teaspoon prepared horseradish
- Stir until smooth and creamy.
- Season to taste with Cajun seasoning, Old Bay seasoning, garlic powder.¼ teaspoon Old Bay Seasoning, ¼ teaspoon garlic powder
- Refrigerate the filling for 15 to 30 minutes for easier piping.
Assemble
- Spoon the yolk mixture into a piping bag or resealable plastic bag with the corner trimmed.
- Fill each egg white half generously.
- Top each piece with one shrimp.
- Finish by sprinkling with remaining bacon, extra green onions, and a light sprinkling of Cajun seasoning.
Serve
- Chill until ready to serve.
- Serve cold.
Notes
Substitutions
- Use regular yellow mustard if spicy brown mustard is unavailable.
- Dill pickle relish can replace pickled jalapeños for a milder version.
- Greek yogurt can replace part of the mayonnaise for a lighter filling.
- If your filling is too loose, add another mashed egg yolk or chill longer to firm it up.
- A chef trick for a quick fix, stir in a tablespoon or two of dry instant potato flakes. They act as a binder, absorbing excess moisture and thickening the filling without noticeably changing the flavor. Let the mixture sit for 5 to 10 minutes before adding more, since the flakes need time to hydrate—you want it thickened, not dry.
- Properly cooked shrimp turn pink on the outside with opaque white flesh inside.
- The shape should curve into a loose “C.” This usually means they are tender and done.
- If the shrimp stay fairly straight or form a wide “U,” they likely need a little more time.
- If they curl tightly into an “O” or spiral, they are overcooked and may be tough.
- Shrimp cook quickly, so remove them from the pan as soon as they are opaque and lightly browned.
- Serve on a platter with celery sticks, olives, and pickles.
- Good alongside grilled meats, barbecue, seafood boils, or brunch spreads.
- Pair with iced tea, sparkling lemonade, or a crisp lager.
- Refrigerate in an airtight container for up to 2 days.
- Keep chilled until serving time.
Nutrition
Serving: 2egg halves | Calories: 202kcal | Carbohydrates: 1g | Protein: 11g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 223mg | Sodium: 563mg | Potassium: 133mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 389IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.