Begin by placing the eggs in a large saucepan, covering them with cold water about an inch above the tops. Bring the water to a boil over medium-high heat, then remove the pan from the heat, cover it, and let the eggs sit for 12 minutes. After that, run the eggs under cold water until completely cool, making peeling easier for your Cajun Shrimp Deviled Eggs.

Once the eggs are cool, gently crack and peel the shells. Carefully slice each egg in half lengthwise and transfer the yolks to a mixing bowl. Mash the yolks with a fork, then mix in mayonnaise, Dijon mustard, hot sauce, smoked paprika, cayenne, oregano, garlic powder, onion powder, and optional sugar until smooth and creamy. Chill this delicious filling in the refrigerator while you move to the next step.

While the egg filling chills, it’s time to prepare the shrimp. In a bowl, combine the remaining spices: smoked paprika, cayenne, garlic powder, and onion powder. Pat the peeled and deveined shrimp dry with paper towels, then toss them in the spice mixture until they are evenly coated.

In a skillet over medium-high heat, pour in a tablespoon of olive oil. Once hot, add the seasoned shrimp in a single layer and let them sear for about 2 minutes without moving them. Once they turn a beautiful, charred pink, flip them over to sear the other side for an additional 2 minutes. Remove the shrimp from the heat and let them cool slightly before assembling the egg halves.

Take your chilled egg yolk mixture from the refrigerator and, using a spoon or piping bag, fill each egg white half generously with the creamy yolk filling. Top each filled egg with a piece of the seared shrimp, then add a few thin slices of jalapeño. Finally, sprinkle some chopped chives over the top.

Arrange the assembled Cajun Shrimp Deviled Eggs on a serving platter and add fresh lemon wedges around them.