Go Back
Cajun Shrimp & Steak Deviled Eggs Recipe

Cajun Shrimp & Steak Deviled Eggs

There's something so comforting about deviled eggs, isn't there? They remind me of family gatherings, picnics, and celebrations. But what if I told you that you could elevate this classic dish into something truly special? Enter Cajun Shrimp & Steak Deviled Eggs! This recipe is not only easy but also packed with bold flavors that will take your taste buds on a joyful ride. Get ready to impress your friends and family with these delicious bites!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American, Cajun
Ingredients Equipment Method Notes

Ingredients
  

For the Cajun Shrimp & Steak Filling
  • 6 large eggs hard boiled
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Cajun seasoning
Salt and pepper
  • 1/4 cup cooked shrimp chopped
  • 1/4 cup cooked steak chopped
  • 2 tablespoons green onions chopped

Equipment

  • Pot
  • Mixing bowl
  • Ice Bath

Method
 

  1. Step 1: Start by hard boiling the eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, cover the pot and remove from heat. Let them sit for 12 minutes, then transfer the eggs to an ice bath to cool.
  2. Step 2: Once the eggs are cool, peel them and slice in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
  3. Step 3: Mash the yolks with a fork and add the mayonnaise, Dijon mustard, Cajun seasoning, salt, and pepper. Mix until smooth and well combined.
  4. Step 4: Gently fold in the chopped shrimp, chopped steak, and green onions.
  5. Step 5: Spoon or pipe the yolk mixture back into the egg white halves.
  6. Step 6: Sprinkle with paprika for garnish and serve immediately. Enjoy!

Notes

These deviled eggs are best enjoyed fresh, but you can store leftovers in the refrigerator. Keep them in an airtight container for up to 2 days. If you're making them ahead of time, I recommend storing the filling separately from the egg whites to prevent them from becoming soggy.