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Shrimp Deviled Eggs
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Cajun Firecrackers Shrimp Deviled Eggs

Crispy fried cajun-spiced shrimp are tossed in a tangy sweet-heat firecracker sauce then topped on the most addictive deviled eggs.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Appetizer, Holiday Food, Party Food
Servings: 24 deviled eggs
Author: Mallory Austin

Ingredients

  • 12 whole hard-boiled eggs, peeled and wiped clean
  • 24 shrimp, peeled and deveined, tails removed (21-30 ct/lb)
  • 2 eggs, whisked until smooth for dredging shrimp
  • 1/2 bag Fish Fry breading mixture
  • paprika for sprinkling

Yolk Filling

  • 1/3 cup mayonnaise
  • 2 teaspoons yellow mustard
  • 2 teaspoons dijon mustard
  • 1.5 tablespoons sweet relish
  • 2-3 teaspoons buffalo sauce or hot sauce
  • 1 teaspoon cajun seasoning
  • salt and pepper to taste
  • 1 heaping tablespoon chives, diced plus extra for garnish

Firecracker Sauce

  • 1/3 cup mayonnaise
  • 1/4 cup buffalo sauce or Sriracha start with less and build up based on your heat preference
  • 1/4 cup sweet chili sauce

Shrimp Seasoning

  • 1 tablespoon olive oil
  • 1 tablespoon cajun seasoning (salt free)
  • salt and pepper to taste

Instructions

  • Slice hard-boiled eggs in half, separating the yolks from the whites and place the yolks into a medium-sized bowl. Put the whites in an air-tight container and refrigerate until ready to assemble.
  • Add all filling ingredients into the bowl with yolks and mash until very smooth (use an emersion blender if necessary). Place the mixture in the fridge for at least two hours.
  • Scrape the yolk filling into a zip top bag or piping bag and snip the corner. Pipe the filling into the egg white crevaces. Sprinkle each filled egg with paprika and refrigerate until ready to serve.
  • Once you're ready to serve, heat your oil in a heavy bottom skillet to 350 degrees.  Add your shrimp to a medium bowl and season well. Submerge each shrimp into the egg wash and then into the fish fry breading, coating well on all sides. Place the shrimp into the hot oil until cooked through, about 2 minutes on each side.
  • While shrimp are cooking, in a large bowl combine mayo, sweet chili sauce and hot sauce, whisking until smooth. Taste and adjust to your liking. Drain the shrimp from the oil and rest on paper towels for one minute. Then add them into the bowl with the sauce, tossing to coat.
  • Assemble by placing one piece of warm fried shrimp on top of each egg. Sprinkle with chives and serve immediately.

Notes

TIme-saving tips:
  • Use frozen fried shrimp instead of frying from scratch. You can pop the frozen shrimp in the air fryer to crisp, then toss in the firecracker sauce. 
  • Boil and peel your eggs the day ahead - this will save so much time as the tedious peeling process can be lengthy if you're making lots of eggs.
  • Make the yolk filling mixture up to 2 days ahead - another great time-saving tip. Make boil the eggs and make the filling a few days before. Place it into an air-tight container and refrigerate. 
  • Fry your shrimp ahead and freeze. If you don't like the idea of store-bought shrimp, you can make your fried shrimp weeks ahead and freeze them. Once you're ready to make your eggs, just pop them in the oven or air fryer.