Name: Cajun Shrimp Deviled Eggs
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Creole
Ingredients: 10 eggs; 1/2 cup mayonnaise; 1 tablespoon dijon mustard; 1 teaspoon hot sauce; 1 tablespoon Cajun seasoning (plus 1 teaspoon); 1/4 teaspoon granulated sugar (optional); 20 medium shrimp (peeled and deveined); 2 tablespoons olive oil; 1 jalapeno (thinly sliced); fresh chives (for garnish); lemon slices (for garnish)

Creole

Saucepan

Bowl

Pastry bag

In a saucepan large enough to hold the eggs in one layer, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle. You can also add a few ice cubes to cool down quickly.

Peel and halve eggs lengthwise. Remove yolks and transfer to a mixing bowl. Break up the yolks with a fork. Add mayo, mustard, hot sauce, sugar, and 1 teaspoon of the Cajun seasoning, mix until smooth. Chill filling.

Season the raw shrimp with 1 tablespoon of the Cajun seasoning. Heat the olive oil in a cast iron or heavy-bottomed skillet over medium-high heat. Arrange the shrimp in a single layer and cook for 2 minutes. Flip and cook for another 2 minutes. Move shrimp to a plate to stop the cooking process.

Using a pastry bag fitted with a large tip pipe yolk mixture into whites. Top with a shrimp, a slice of jalapeno, and garnish with chives. Serve immediately with lemon wedges, or chill for up to 2 hours.

Cajun Shrimp Deviled Eggs

Utensils needed:

Overview

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