Cajun Prawn Deviled Eggs Without Mayo

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These Cajun prawn deviled eggs are bold, a little spicy, and definitely not your grandma’s version. No mayo, no fuss; just creamy Greek yogurt, sharp Dijon, melty cheese, and a pan-fried Cajun prawn sitting right on top. They’re the kind of deviled eggs that feel like a full-on appetizer and not just a sad afterthought at a buffet table.

I started making these when I wanted something savory and high-protein, but without the heaviness of mayonnaise. The yogurt keeps the filling tangy and light, and once you load it up with some Cajun-spiced prawns, you’re in snack heaven. Honestly, they’re a little extra, but totally worth it—and perfect when you want to serve something fun that people will talk about.

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Tips to Make These Deviled Eggs

• Use a non-stick skillet for the prawns so you get that perfect sear without needing a lot of oil.
• Let your eggs cool completely before slicing so the whites stay smooth and easy to handle.
• Don’t skip seasoning the filling—Greek yogurt needs salt, pepper, and a good amount of Dijon to bring the flavor up.
• If you like heat, you can also add cayenne to the spice mix or drizzle hot sauce on top right before serving.

Ingredients (Makes 6 Halves)

• 3 large eggs
• 2 tablespoons Greek yogurt
• 1 tablespoon Dijon mustard
• ¼ cup shredded cheddar cheese
• 1 small jalapeño (chopped)
• 3–4 medium prawns (peeled and deveined)
• Fajita or Cajun spice blend (with cumin, paprika, coriander)
• Salt and pepper to taste

Alternative Ingredients

You can skip the prawns and top these with a sliced jalapeño for a veggie-friendly version. Don’t have fajita seasoning? Mix your own using ½ tsp paprika, ¼ tsp cumin, ¼ tsp garlic powder, and a pinch of chili flakes. You can also swap the cheddar for pepper jack or gouda depending on what you have.

Step 1: Boil the Eggs

Add eggs to a saucepan and cover with water. Bring to a boil, then simmer for 10 minutes. Transfer to cold water and let cool fully before peeling.

Step 2: Fry the Prawns

In a hot skillet, add a splash of oil and pan-fry the prawns with your fajita or Cajun spice blend until pink and cooked through—about 1–2 minutes per side.

Step 3: Slice and Remove Yolks

Peel and slice the eggs in half. Scoop out the yolks and mash them in a bowl.

Step 4: Make the Filling

Mix mashed yolks with Greek yogurt, Dijon mustard, and shredded cheese. Stir in the chopped jalapeño. Add salt and pepper to taste.

Step 5: Fill the Egg Whites

Pipe or spoon the filling back into the egg white halves.

Step 6: Top with Cajun Prawns

Top each egg with a cooked prawn. You can sprinkle on a little more spice or a jalapeño slice for extra heat.

How to Conserve Deviled Eggs

These will keep in the fridge for 2 days if stored in a sealed container. If you’re prepping in advance, keep the filling and whites separate, then assemble just before serving. The prawns are best fresh, so I recommend pan-frying them right before you need them for best flavor and texture.

How to Serve Deviled Eggs With Cajun Prawns

These are appetizer gold. I love serving them for brunches or dinner parties when I want something that feels a little fancy without needing a long prep. They work great on grazing boards, alongside roasted veggies, or even as a high-protein snack after a workout (seriously).

They also pack flavor in a small bite, so you don’t need a dozen to feel satisfied. Serve with a wedge of lime on the side and they’ll disappear fast.