Cajun Shrimp & Sausage Deviled Eggs

A bold Southern twist on a classic! Creamy, smoky, and spicy — these deviled eggs are topped with juicy Cajun shrimp and bits of savory sausage for a flavor explosion in every bite.

⸻

ADVERTISEMENT

Ingredients

For the eggs:

• 6 large eggs

• 3 tbsp mayonnaise

• 1 tsp Dijon mustard

• 1 tsp Cajun seasoning (plus more for sprinkling)

• ½ tsp smoked paprika

• 1 tsp lemon juice

• Salt & pepper, to taste

For the topping:

• 6 medium shrimp, peeled & deveined

• 2 small smoked sausages (or andouille), sliced thin

• ½ tbsp olive oil or butter

• ½ tsp Cajun seasoning

• Fresh parsley or chives, chopped (for garnish)

⸻

Instructions

1. Boil the eggs:

Place eggs in a pot, cover with water, and bring to a gentle boil.

Once boiling, cover, turn off heat, and let sit for 10–12 minutes.

Cool in ice water, peel, and slice in half lengthwise.

Remove yolks and set aside in a bowl.

2. Make the filling:

Mash yolks with mayo, Dijon, Cajun seasoning, paprika, lemon juice, and salt & pepper.

Mix until creamy. (Add a bit more mayo if needed for smoothness.)

Spoon or pipe filling back into egg whites.

3. Cook the shrimp & sausage:

Heat olive oil or butter in a small skillet over medium heat.

Add sausage slices and sear until browned (1–2 minutes per side).

Add shrimp, season with Cajun spice, and cook until pink and caramelized (about 2 minutes per side).

4. Assemble:

Top each deviled egg with one shrimp and a small piece of sausage.

Sprinkle a little extra Cajun seasoning or smoked paprika on top.

Garnish with chopped parsley or chives .

⸻

Tips & Variations

• Add a few drops of hot sauce or a pinch of cayenne to the filling for extra kick.

• Use smoked paprika and garlic powder if you prefer a milder, smoky version.

• For presentation, drizzle a bit of Cajun butter (melted butter + Cajun spice) over the finished eggs.