Cajun Shrimp & Sausage Deviled Eggs

1/2 lb shrimp, peeled and deveined
1/2 cup cooked sausage, crumbled (Andouille sausage or Italian sausage work well)
1 tbsp olive oil
1 tsp Cajun seasoning (or to taste)
1/2 tsp garlic powder
1 tbsp fresh parsley, chopped (for garnish)

Instructions

Prepare the Deviled Eggs: Start by cutting the hard-boiled eggs in half lengthwise. Remove the yolks and place them in a medium bowl. Set the egg whites aside on a serving platter.
Make the Filling: Mash the egg yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, pickle relish (if using), smoked paprika, salt, and black pepper to the yolks. Stir everything together until the filling is smooth and creamy. Taste and adjust the seasoning as needed.
Cook the Cajun Shrimp & Sausage: In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the crumbled sausage and cook for 2-3 minutes, until it’s browned and crispy. Remove the sausage from the skillet and set aside. In the same skillet, add the shrimp and sprinkle with Cajun seasoning and garlic powder. Cook the shrimp for 2-3 minutes per side, until they are opaque and cooked through. Remove the shrimp from the pan and chop them into bite-sized pieces.
Assemble the Deviled Eggs: Spoon or pipe the creamy egg filling back into the hollowed-out egg whites. Top each egg with a portion of the Cajun shrimp and sausage mixture. You can be generous with the topping for a bold flavor punch!
Garnish & Serve: Sprinkle the deviled eggs with chopped fresh parsley for a burst of color and freshness. Serve immediately, or chill in the fridge until ready to serve. These deviled eggs are perfect for a crowd and will definitely be a hit!