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This Cajun Shrimp Deviled Egg Pasta Salad brings together creamy deviled egg flavor, tender pasta, juicy Cajun shrimp, and bold Southern-style seasoning. It is cold, creamy, flavorful, and perfect for cookouts, holidays, meal prep, or anytime you need a side dish that eats like a full meal. If you love recipes like Cajun Shrimp, Deviled Egg Macaroni Salad, or Cajun Macaroni Salad, this one brings those same bold flavors together in one chilled pasta salad.
What makes this version special is the deviled egg-style dressing. The egg yolks are mashed into the mayo, mustard, relish, and seasonings, creating a rich, smooth dressing that coats every bite. Add in Cajun shrimp, chopped egg whites, crunchy vegetables, and pasta, and you have a dish that is familiar, bold, and made to disappear fast. This recipe also pairs well with Smoked Ribs, Deviled Egg Potato Salad, and Grilled Cajun Shrimp Boil Packets when you want to build out a full cookout spread.
🍽️ A Quick Look at the Recipe
Recipe Name: Cajun Shrimp Deviled Egg Pasta Salad
⏱️ Ready In: 1 hour 30 minutes
👨👩👧👦 Serves: 8
🥣 Key Ingredients: Shrimp, pasta, hard-boiled eggs, mayonnaise, Cajun seasoning
📖 Dietary Info: Contains shellfish, eggs, and mayonnaise; not gluten-free unless made with gluten-free pasta
🔥 Why You’ll Love It: It combines creamy deviled egg flavor with Cajun shrimp and pasta for a bold make-ahead side dish that works for any gathering.
Key Ingredients
Shrimp
Shrimp adds protein, texture, and bold Cajun flavor to this pasta salad. Cooking it quickly keeps it juicy and tender without making it rubbery.
Pasta
Elbow macaroni, small shells, rotini, or bowtie pasta all work well because they hold the creamy dressing. Rinsing the pasta after cooking helps cool it down and keeps it from sticking together.
Hard-Boiled Eggs
The eggs are what give this pasta salad its deviled egg flavor. The yolks get mashed into the dressing, while the chopped egg whites add texture throughout the salad.
Mayonnaise and Mustard
Mayonnaise creates the creamy base, while yellow mustard and Dijon mustard add that classic deviled egg tang. Together, they make the dressing rich, smooth, and flavorful.
Cajun Seasoning
Cajun seasoning gives the shrimp and dressing a bold Southern kick. It adds smoky, savory flavor without making the recipe complicated.
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until tender. Drain the pasta, rinse it under cold water, and set it aside to cool completely.
Step 2: Season and Cook the Shrimp
Pat the shrimp dry with paper towels. Add the shrimp to a bowl with olive oil, Cajun seasoning, smoked paprika, and garlic powder. Toss until the shrimp is evenly coated.
Heat a skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes per side, or until the shrimp are pink, firm, and cooked through. Remove them from the heat and let them cool. Once cooled, roughly chop the shrimp, leaving a few whole pieces for garnish if desired.
Step 3: Prepare the Eggs
Slice the hard-boiled eggs in half. Remove the yolks and place them in a mixing bowl. Chop the egg whites and set them aside.
Step 4: Make the Deviled Egg Dressing
Mash the egg yolks with a fork until smooth. Add the mayonnaise, yellow mustard, Dijon mustard, sweet relish, pickle juice or lemon juice, hot sauce, Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix until creamy and well combined.
Step 5: Combine the Pasta Salad
In a large bowl, combine the cooled pasta, chopped shrimp, chopped egg whites, celery, red onion, red bell pepper, green onions, and parsley. Pour the deviled egg dressing over the top and gently fold everything together until fully coated.
Step 6: Chill and Serve
Taste and adjust the seasoning if needed. Cover and refrigerate for at least 1 hour before serving so the flavors can come together. Before serving, stir the pasta salad again and garnish with smoked paprika, green onions, parsley, and any reserved shrimp.
Tips & Tricks
Rinse the pasta after cooking so it cools quickly and does not become sticky.
Do not overcook the shrimp. Shrimp only needs a few minutes, and overcooking can make it rubbery.
For the best flavor, chill the pasta salad for at least 1 hour before serving. Overnight is even better.
If the pasta salad thickens too much in the fridge, stir in a small spoonful of mayonnaise or a splash of pickle juice before serving.
Variations
Spicy Cajun Shrimp Pasta Salad: Add cayenne pepper, diced jalapeños, or extra hot sauce for more heat.
Blackened Shrimp Pasta Salad: Use blackened shrimp for a deeper Cajun flavor.
Bacon Deviled Egg Pasta Salad: Add crumbled bacon for smoky flavor and crunch.
Pickle Deviled Egg Pasta Salad: Add diced pickles instead of relish for more texture.
Extra Creamy Pasta Salad: Stir a spoonful of sour cream into the dressing for a richer finish.
Serving Suggestions
Serve this pasta salad with Mouthwatering Grilled Chicken, Smoked Ribs, Southern Fried Catfish, Grilled Shrimp, Sausage & Corn Skewers, or Juicy Smashburgers.
Pair it with Southern Cornbread, Soft and Fluffy Dinner Rolls, or garlic bread for a full plate.
Add a fresh green salad, cucumber salad, or coleslaw on the side to balance the richness.
For a lighter option, serve it with grilled vegetables or lettuce wraps.
For a comfort-style meal, pair it with Southern Barbecue Baked Beans, Southern Baked Mac and Cheese, Southern Collard Greens with Smoked Turkey Legs, or Southern Candied Yams.
For a cookout spread, serve it with Mouthwatering Grilled Chicken, Smoked St. Louis Style Ribs, Grilled Shrimp, Sausage & Corn Skewers, Juicy Smashburgers, and Best Peach Cobbler Ever.
Add hot sauce, extra Cajun seasoning, sliced jalapeños, or chopped green onions on top before serving.
Notes
Let the pasta and shrimp cool before mixing them with the dressing so the mayonnaise stays creamy.
This pasta salad is best served cold after chilling for at least 1 hour.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
If the salad thickens after chilling, loosen it with a little extra mayonnaise or pickle juice before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes. This pasta salad is great made ahead. Prepare it a few hours in advance or the night before, then keep it covered in the refrigerator until ready to serve.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Since this recipe contains shrimp, eggs, and mayonnaise, keep it chilled and do not leave it sitting out for long periods of time.
Can I substitute the shrimp?
Yes. You can use cooked chicken, crab, imitation crab, or leave the seafood out for a classic deviled egg pasta salad.
What’s the best way to serve this?
This pasta salad is best served cold. Stir it before serving and add a little extra mayonnaise or pickle juice if it needs to be loosened up.
Can I use frozen shrimp?
Yes. Thaw the shrimp completely, pat it dry, and season it before cooking.
Can I use store-bought boiled eggs?
Yes. Store-bought boiled eggs work fine if you want to save time.
What pasta works best for this recipe?
Elbow macaroni, small shells, rotini, or bowtie pasta all work well because they hold the creamy dressing.
If you tried this Cajun Shrimp Deviled Egg Pasta Salad or any other recipe on my blog, please leave a ⭐ star rating and let me know how it turned out in the comments!
Summarize and Save
Cajun Shrimp Deviled Egg Pasta Salad
Ingredients
- For the Pasta Salad
- 1 pound elbow macaroni or small shell pasta
- 1 pound medium shrimp peeled and deveined
- 8 hard-boiled eggs peeled
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 cup finely diced celery
- 1/2 cup finely diced red onion
- 1/2 cup finely diced red bell pepper
- 1/4 cup sliced green onions
- 1 tablespoon chopped fresh parsley optional
- For the Deviled Egg Dressing
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons sweet relish
- 1 tablespoon pickle juice or lemon juice
- 1 teaspoon hot sauce optional
- 1/2 teaspoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- For Garnish
- Smoked paprika
- Sliced green onions
- Extra chopped parsley
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until tender. Drain the pasta, rinse it under cold water, and set it aside to cool completely.
- Pat the shrimp dry with paper towels. Add the shrimp to a bowl with olive oil, Cajun seasoning, smoked paprika, and garlic powder. Toss until the shrimp is fully coated.
- Heat a skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes per side, or until the shrimp are pink, firm, and cooked through. Remove from the heat and let the shrimp cool. Once cooled, roughly chop the shrimp, leaving a few whole pieces for garnish if desired.
- Slice the hard-boiled eggs in half. Remove the yolks and place them in a mixing bowl. Chop the egg whites and set them aside.
- Mash the egg yolks with a fork until smooth. Add the mayonnaise, yellow mustard, Dijon mustard, sweet relish, pickle juice or lemon juice, hot sauce, Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix until creamy and well combined.
- In a large bowl, combine the cooled pasta, chopped shrimp, chopped egg whites, celery, red onion, red bell pepper, green onions, and parsley. Pour the deviled egg dressing over the top and gently fold everything together until the pasta salad is fully coated.
- Taste and adjust the seasoning if needed. Cover and refrigerate for at least 1 hour before serving so the flavors can come together.
- Before serving, stir the pasta salad again. Garnish with smoked paprika, green onions, parsley, and any reserved shrimp.
Notes
- For the best flavor, chill the pasta salad for at least 1 hour before serving.
- Do not overcook the shrimp because it can become rubbery.
- If the pasta salad thickens too much in the refrigerator, stir in a small spoonful of mayonnaise or a splash of pickle juice before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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