Imagine a gathering where the air buzzes with laughter and the clinking of glasses, and you’re about to indulge in something unexpected. Spicy Cajun Shrimp Deviled Eggs—yes, you heard that right—are the zesty delight your taste buds never knew they craved. Picture this: a classic dish with a tantalizing twist that dances on your palate, leaving you both puzzled and delighted at the same time.
Steps
- Boil the Eggs: Start by bringing a pot of water to a boil, optionally adding salt and vinegar to help with peeling. Introduce the cold eggs to the boiling water, reduce the heat to a gentle simmer, and cook for 13 minutes. Transfer the eggs to an ice bath for at least 15 minutes.
- Prepare the Shrimp: While the eggs are cooling, dry the shrimp with paper towels and season them with Cajun seasoning. Heat a skillet over medium-high heat, add avocado oil, and sear the shrimp for 1-2 minutes on each side until cooked through. Set the shrimp aside to cool.
- Peel and Slice the Eggs: Gently tap the eggs on the counter to crack the shells, then peel them under running water, making sure to remove the inner membrane. Pat the eggs dry and slice them in half lengthwise, removing the yolks to a bowl.
- Make the Filling: Mash the egg yolks with a fork, and then mix in mayonnaise, Creole mustard, green onions, pickled jalapeños, hot sauce, and horseradish until smooth. Taste and adjust the seasoning, then chill the mixture for 15-30 minutes.
- Assemble the Deviled Eggs: Transfer the yolk mixture into a plastic bag, cut off a corner to create a piping bag, and fill the egg white halves with the mixture. Garnish each with a sprinkle of green onions and a shrimp on top. Refrigerate the deviled eggs before serving for optimal flavor and texture.
Ingredients
- 12 large eggs
- 1 teaspoon salt (optional)
- 1 teaspoon vinegar (optional)
- 24 small raw shrimp, peeled and deveined (about ½ pound of 51-60 sized shrimp)
- ¼-½ teaspoon Cajun seasoning (adjust to taste)
- 1 tablespoon avocado oil (or another neutral oil)
- ½ cup mayonnaise
- 2 tablespoons Creole mustard (or whole grain Dijon mustard)
- 2 tablespoons finely chopped green onions (1-2 shoots, plus extra for garnish)
- 4 teaspoons finely chopped pickled jalapeños
- 2 teaspoons hot sauce
- ½ teaspoon prepared horseradish
- Salt, pepper, and additional Cajun seasoning to taste
Nutritional Values
Calories: 1872 kcal | Carbohydrates: 9.6 g | Protein: 120 g | Fat: 144 g | Saturated Fat: 24 g | Polyunsaturated Fat: 72 g | Monounsaturated Fat: 48 g | Trans Fat: 0.48 g | Cholesterol: 2400 mg | Sodium: 4968 mg | Potassium: 1536 mg | Fiber: 0.2 g | Sugar: 4.8 g | Vitamin A: 3672 IU | Vitamin C: 12 mg | Calcium: 504 mg | Iron: 12 mg
FAQ
- Can I use frozen shrimp for this recipe?
- Absolutely, frozen shrimp can be used. Just ensure to defrost them before you start cooking.
- What type of shrimp is best for Cajun Shrimp Deviled Eggs?
- Small shrimp, specifically the 51-60 size per pound, are ideal as they fit perfectly atop the deviled eggs.
- How do I prevent my deviled eggs from becoming runny?
- To avoid a runny filling, refrigerate the mixture for 15-30 minutes before piping it into the egg whites.
- Why is an ice bath recommended after boiling eggs?
- An ice bath helps stop the cooking process and makes peeling the eggs easier by helping the inner membrane separate from the egg.
- Can I prepare Cajun Shrimp Deviled Eggs in advance?
- Yes, you can prepare them a day in advance and store them in the refrigerator. You can also make the filling ahead of time if needed.
Tips
- Use a Homemade Piping Bag: Instead of a traditional piping bag, use a large zip-top plastic bag. Fill it with the deviled egg mixture, squeeze it down to one corner, and snip off the corner to pipe the filling into the egg whites.
- Perfectly Sear the Shrimp: Ensure the shrimp are dry before seasoning and use a hot, preheated cast iron skillet to get a nice browned sear. This will enhance the flavor and visual appeal of the shrimp topping.
- Easy Peeling Eggs: Boil a few extra eggs to account for any that might crack during cooking or be difficult to peel. Using older eggs and shocking them in an ice bath after boiling can also make peeling easier.
- Chill the Filling: To prevent the filling from becoming runny, refrigerate it for 15-30 minutes before piping it into the egg whites. This helps maintain the ideal creamy texture.
Equipment
- Cast Iron Skillet – Essential for searing the shrimp to achieve a nice browned finish.
- Silicone Spatula – Useful for mixing and transferring ingredients without scratching surfaces.
- Mixing Bowl – Needed for combining the ingredients for the deviled egg filling.
