1. Prepare the Hard-Boiled Eggs
- Boil the Eggs:
- Place the eggs in a single layer in a saucepan and cover them with cold water. Ensure the water level is about an inch above the eggs.
- Bring the water to a rolling boil over medium-high heat.
- Once the water is boiling, remove the pan from heat, cover it with a lid, and let the eggs sit for 10-12 minutes.
- Cool the Eggs:
- After the eggs have finished cooking, transfer them to an ice bath (a bowl of ice water) to cool for at least 5 minutes. This stops the cooking process and makes them easier to peel.
- Peel and Halve:
- Gently tap the eggs on a hard surface to crack the shell, then peel them under running water for easier peeling.
- Once peeled, slice each egg in half lengthwise and carefully remove the yolks, placing them in a mixing bowl.
2. Make the Deviled Egg Filling
- Mash the Yolks:
- Use a fork to mash the egg yolks until they are finely crumbled.
- Mix the Filling:
- Add mayonnaise, Dijon mustard, Creole mustard, apple cider vinegar, Cajun seasoning, garlic powder, smoked paprika, salt, and pepper to the mashed yolks.
- Stir until the mixture is smooth and creamy. Adjust the seasoning to taste, adding more Cajun seasoning if you prefer a spicier filling.
3. Cook the Cajun Shrimp
- Season the Shrimp:
- In a bowl, toss the shrimp with olive oil, Cajun seasoning, garlic powder, and lemon juice until evenly coated.
- Cook the Shrimp:
- Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 1-2 minutes on each side, or until they turn pink and opaque. Be careful not to overcook them.
- Remove the shrimp from the skillet and let them cool slightly.
4. Assemble the Deviled Eggs
- Fill the Egg Whites:
- Spoon or pipe the deviled egg filling back into the egg white halves. If you’re piping, use a piping bag fitted with a star tip for a decorative touch.
- Top with Shrimp:
- Place a cooked shrimp on top of each filled egg half.
- Garnish:
- Sprinkle the deviled eggs with chopped parsley and a pinch of smoked paprika for added color and flavor.
5. Serve and Enjoy
- Arrange the Cajun Shrimp Deviled Eggs on a platter and serve immediately. They can be served chilled or at room temperature.
- These deviled eggs are perfect for any occasion, adding a touch of Southern flair to your appetizer spread.
Tips for Success
- Egg Boiling Method: To ensure perfectly cooked eggs, follow the boiling and resting method described above. This method results in eggs that are easy to peel and have a bright, fully-cooked yolk.
- Shrimp Size: Opt for small shrimp so they fit well atop the deviled eggs. If you can’t find small shrimp, you can use larger shrimp cut in half.
- Piping the Filling: If you don’t have a piping bag, you can use a resealable plastic bag with the corner snipped off to pipe the filling into the eggs.
- Make Ahead: You can prepare the eggs and filling a day in advance, then assemble them with the shrimp just before serving. This makes them a convenient option for entertaining.
- Flavor Variations: If you like extra heat, add a dash of hot sauce to the egg yolk mixture or garnish with a few dashes of hot sauce before serving.
These Cajun Shrimp Deviled Eggs offer a delightful twist on the classic deviled egg, bringing together the creaminess of the filling with the bold, zesty flavors of Cajun-seasoned shrimp. They’re sure to be a hit at any gathering!