Take A Bold Bite Of Cajun Deviled Eggs With Shrimp
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Take A Bold Bite Of Cajun Deviled Eggs With Shrimp
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Make these Cajun deviled eggs with shrimp for a deliciously flavorful and savory appetizer no one will be able to resist!
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Ingredients
- 10 egg peeled, boiled
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp hot sauce
- 1 tbsp Cajun seasoning plus 1 teaspoon
- ¼ tsp granulated sugar optional
- 20 Shrimp peeled and deveined, medium
- 2 tbsp olive oil
- jalapeño or 1 jalapeno thinly sliced, with seeds removed, pickled, slices
- chive for garnish, fresh
- lemon for garnish, wedges
Instructions
- Halve the boiled eggs lengthwise. Remove the egg yolks and transfer them to a mixing bowl. Set aside the egg whites for now.
- Use a fork to break up the yolks.
- Add the mustard, mayonnaise, sugar, hot sauce, and a teaspoon of the Cajun seasoning to the bowl.
- Mix until smooth.
- Chill the mixture in the fridge for about 1-2 hours.
- Add a tablespoon of Cajun seasoning to the raw shrimp and mix well.
- Heat the olive oil in a heavy-bottomed skillet or cast iron over medium heat.
- Arrange the shrimp in a single layer on the pan and cook for 2 minutes.
- Flip the shrimp and cook for another 2 minutes.
- Move the shrimp to a plate to stop the cooking process.
- Place the chilled yolk filling into a pastry bag fitted with a large tip.
- Pipe the yolk mixture into the empty egg whites.
- Top each egg with a piece of shrimp and a slice of pickled jalapeno, and garnish with chives.
- Serve immediately with lemon wedges, or chill for 2 hours before serving. Enjoy!
Equipments used:
Notes
- Piping Options: Don’t have a piping bag? You can use a Ziploc bag with the corner cut off, or just spoon the yolk mixture directly into the egg whites.
- Boil Them Well: Boil the eggs for about 10-12 minutes before using them in this recipe. This way, you won’t have rubbery egg whites or overcooked yolks in your hard-boiled eggs.
- Cook Them Just Right: Avoid overcooking the shrimp - they might become rubbery instead of tender and juicy.
- Just Chill: Chilling the deviled egg filling before piping it into the egg whites will keep it from being runny.
- Serve Fresh: To maintain their flavor and freshness, keep the deviled eggs refrigerated until just before serving them.
Nutrition Information
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Calories
90kcal
(5%)
Carbohydrates
0.4g
(0%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.01g
(1%)
Cholesterol
96mg
(32%)
Sodium
80mg
(3%)
Potassium
34mg
(1%)
Fiber
0.03g
(0%)
Sugar
0.4g
(1%)
Vitamin A
134IU
(3%)
Vitamin C
0.2mg
(0%)
Calcium
13mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 20eggs
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Calories | 90kcal | 5% |
| Carbohydrates | 0.4g | 0% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 96mg | 32% |
| Sodium | 80mg | 3% |
| Potassium | 34mg | 1% |
| Fiber | 0.03g | 0% |
| Sugar | 0.4g | 1% |
| Vitamin A | 134IU | 3% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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