Start by bringing a large pot of water to a rolling boil. Gently add the large eggs, ensuring they are fully submerged, and let them simmer for 13 minutes. Once done, transfer the eggs to an ice bath for at least 15 minutes to cool completely.

While the eggs are cooling, prepare the shrimp by seasoning them generously with Cajun seasoning. Heat a skillet over medium-high heat and add a tablespoon of avocado oil. Once the oil is shimmering, sear the shrimp for 1-2 minutes on each side until they turn pink and opaque. Remove from heat and set aside.

Once the eggs are cool, gently crack and peel them under running cold water, then slice each egg in half lengthwise to expose the yolks, removing the yolks and placing them in a mixing bowl.

In the mixing bowl with the yolks, mash them until smooth. Add mayonnaise, Creole mustard, chopped green onions, pickled jalapeños, hot sauce, and prepared horseradish. Blend until creamy and well-combined.

Using a piping bag or a spoon, fill the hollowed-out egg whites with the creamy yolk mixture. Top each filled egg half with a beautifully seared shrimp.

Refrigerate the assembled Cajun Shrimp Deviled Eggs for at least 30 minutes before serving to allow the flavors to meld beautifully.