Preparation of Eggs

1. Place the eggs in a single layer in a pot and cover with cold water by about 1 inch.
2. Bring just to a boil over medium-high heat, then cover, turn off the heat, and let sit for 10–12 minutes.
3. Transfer eggs to an ice bath and chill for at least 10 minutes.
4. Gently crack each egg and peel, using running water if needed to loosen the shells.
5. Slice each egg in half lengthwise and carefully pop the yolks into a mixing bowl.
6. Arrange the egg whites cut-side up on a platter.

Making the Filling

1. Mash the yolks with a fork until fine and crumbly.
2. Add mayonnaise, Dijon mustard, sour cream or Greek yogurt, cajun seasoning, garlic powder, and onion powder. Mix until smooth and creamy.
3. Season to taste with salt, black pepper, and more cajun seasoning if desired.

Cooking the Shrimp

1. Pat the shrimp dry with paper towels. Toss with cajun seasoning and a pinch of salt if your seasoning is not very salty.
2. Heat olive oil or butter in a skillet over medium-high heat.
3. Add the shrimp in a single layer and cook for 1–2 minutes per side, just until pink and opaque.
4. In the last 30 seconds, add minced garlic and lemon juice, stirring to coat.
5. Remove from heat and let cool slightly.

Assembly

1. Spoon or pipe the yolk mixture into the egg white halves, dividing the filling evenly and mounding it slightly.
2. Place one or two shrimp on top of each deviled egg, depending on size.
3. Sprinkle with paprika and, if using, sliced green onion or chives and chopped parsley or cilantro.
4. Dust lightly with a bit more cajun seasoning for extra color and heat if desired.
5. Cover the tray loosely with plastic wrap and refrigerate for at least 30 minutes before serving.