Crispy Cajun Shrimp Deviled Eggs

Cajun shrimp deviled eggs arranged on a plate sprinkled with parsley.

Crispy Cajun Shrimp Deviled Eggs

Linda Feller

Crispy Cajun Shrimp Deviled Eggs deliver a bold fusion of flavors and textures in a little two-bite package.

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Appetizer

American

egg halves

117 kcal

Equipment

Ingredients

6 large eggs
3 tablespoon mayonnaise
½ tablespoon unsalted butter, softened
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar, or more, to taste
2 tablespoon green bell pepper, diced fine
4 teaspoon low/no-salt Cajun seasoning, divided, plus an extra pinch
2 tablespoon avocado oil
¼ cup all purpose flour
2 tablespoon cornmeal
12 large shrimp, peel, devein, remove tails, pat dry
flat leaf parsley, whole leaves or finely chopped, to garnish

Instructions

To cook the eggs, place a steamer basket in a large pot. Fill it with water to the bottom of the basket and bring it to a boil. Turn off the burner. Gently place the eggs in the basket in a single layer and put the lid on. Turn the burner back on to medium-high. Set a timer for 13 minutes. Remove the eggs to an ice bath and set a timer for 15 minutes.
To make the filling, drain, then peel the eggs. Cut the eggs in half and place the yolks in a fine mesh strainer set over a bowl. Using the back of a spatula or wooden spoon, press the yolks through the strainer. To the bowl, add mayonnaise, butter, Dijon, apple cider vinegar, green bell pepper and 1 tsp of the Cajun seasoning. Whip together with a whisk or handheld electric mixer. Taste and add more apple cider vinegar, or any other ingredient, to suit your palate. Transfer to a piping bag (or ziptop bag with the corner snipped off) and fill each egg. (The tip/opening should be large enough for the fine diced green pepper to exit.)
Heat the oil in a large nonstick skillet over medium-high heat.
While the oil heats up, combine flour, cornmeal and 1 tbsp of Cajun seasoning in bowl. Add the shrimp and toss well.
Working in batches if necessary, add shrimp to the skillet and pan fry for 60 to 90 seconds. Flip and cook for another 60 to 90 seconds on the other side. Remove to paper towels to drain. Immediately season with a pinch of Cajun seasoning.
Top each egg half with one of the shrimp and garnish with parsley.

Notes

Hard-cooking the eggs – If you don't have a steamer basket, simply put 1-inch of water in the bottom of the saucepan and set the eggs directly in the water.
Straining the yolks – You do not have to use this method. Instead, mash the yolks with a fork or put them straight into a food processor to blend with the other ingredients.
Make-ahead tips – Steam, peel, halve the eggs and prepare the filling up to two days in advance, but store the eggs and filling separately. If serving the same day, go ahead and fill the eggs whites, then cover and refrigerate. Either way, wait to cook the shrimp until just before serving.
Food safety – Both the cooked Cajun shrimp and deviled eggs can be left out at room temperature no longer than two hours. To play it safe, add a layer of ice to a rimmed serving tray, then cover the ice with plastic wrap or big leafy lettuce leaves Arrange the eggs on top to keep them chilled.
Store leftovers – In an airtight container in the fridge for a day or so. If you've made them a couple days in advance, it might be wise to send them to the compost bin.

Nutrition

make ahead, seafood, stove top

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