Cajun Shrimp Deviled Eggs Cajun Shrimp Deviled Eggs Ingredients:
- 12 large eggs
- 1/2 lb small shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1-2 teaspoons Cajun seasoning (adjust to taste)
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- Paprika, for garnish
- Fresh chives or green onions, chopped (for garnish) Instructions:
- Boil the Eggs:
- Place the eggs in a large pot and cover with cold water.
- Bring the water to a boil over medium-high heat. Once boiling, remove the pot from heat, cover, and let the eggs sit for 10-12 minutes.
- Drain the hot water and transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs and slice them in half lengthwise.
- Remove the yolks and place them in a medium bowl. Set the egg whites aside.
- Prepare the Shrimp:
- Toss the shrimp with olive oil and Cajun seasoning until well coated.
- Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side, or until opaque and cooked through.
- Remove from heat and let cool slightly, then chop the shrimp into small pieces.
- Make the Filling:
- Mash the egg yolks with a fork until smooth.
- Add the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and black pepper. Mix until well combined and creamy.
- Fold in the chopped shrimp, reserving a few pieces for garnish if desired.
- Fill the Eggs:
- Spoon or pipe the yolk mixture into the cavity of each egg white half.
- Top each deviled egg with a small piece of shrimp (if reserved) and a sprinkle of paprika.
- Garnish and Serve:
- Garnish with chopped fresh chives or green onions.
- Serve immediately, or chill in the refrigerator until ready to serve.