Creamy Southern Deviled Eggs

Creamy Southern Deviled Eggs


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The Devil went down to Georgia and brought back his famous southern eggs - even though they are more Creole inspired. These creamy Hors d’oeuvres are the perfect snack before any meal, or simply just a great finger food! They will definitely stand-out with the added blackened shrimp.

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Time needed

20 min preparation + 5 min cooking

Serving Size / Yield

24 servings


  • A dozen eggs, boiled and peeled
  • ¼ C. mayonnaise
  • ¼ C. cream cheese
  • 1 Tbs. blackened Cajun spice
  • 24 medium pre-cooked shrimp
  • 3 Tbs. Butter
  • 2 heaping Tbs. blackened Cajun spice (+ more for garnish)
  • 24 lemon basil leaves

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In a large skillet, melt the butter and add in the spices. Once it’s simmering, add in the shrimp, turn the heat to medium-high, and saute for 3 minutes. Slice the eggs lengthwise and place the yolks in a separate bowl. Mash the yolks, mayonnaise, cream cheese, and spice together. Place the mixture in a piping bag (or a ziplock with a tip cut) and fill the empty egg shells with them. Top the eggs with a piece of shrimp and basil.

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