Cajun Shrimp Deviled Eggs
Cajun Shrimp Deviled Eggs start with a creamy, tangy yolk filling spiked with spicy mustard, jalapeños, and horseradish, then get topped with juicy pan-seared shrimp and a dusting of Cajun seasoning.
Ingredients
- 6 large eggs
- 12 small raw shrimp peeled and deveined, 51-60 size
- 1-2 teaspoons cajun seasoning to taste
- 1 tablespoon neutral cooking oil
- 2 tablespoons mayonnaise
- 1 tablespoon spicy brown mustard
- 1 green onion finely chopped
- 2 teaspoons pickled jalapeños finely chopped
- 1/4 teaspoon prepared horseradish
- salt to taste
- Cajun seasoning to taste
Instructions
- Set your cold eggs in cold water in a pot and bring to a boil. Lower the heat, and let the eggs simmer for 10 minutes. When done, remove the eggs from the pot and set in a bowl of ice water to cool for 15 minutes.
- While the eggs cool, heat a skillet over medium heat. Add the oil. Once hot, add the shrimp and cook for 2-3 minutes per side, until opaque. Remove to a paper towel lined plate.
- Peel the eggs. Cut them in half lengthwise.
- Pop the yolks out into a bowl. Set the egg whites on a platter.
- Mash yolks with a fork until crumbly, then mix in mayonnaise, mustard, green onion, pickled jalapenos, and horseradish. Taste and season to your liking with salt.
- Transfer to a piping bag (or Ziploc with the tip cut off) and pipe into each egg white, slightly overfilling.
- Top with a shrimp and a dusting of cajun seasoning.
Nutrition
Calories: 58kcalCarbohydrates: 0.5gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 99mgSodium: 86mgPotassium: 68mgFiber: 0.2gSugar: 0.2gVitamin A: 227IUVitamin C: 0.3mgCalcium: 21mgIron: 1mg
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