Cajun Shrimp Deviled Eggs

Cajun Shrimp Deviled Eggs


2 dozen shrimp, medium, peeled and deveined

12 eggs, boiled and halved lengthwise

2 or 3 tablespoons mayonnaise, depending on the creamy consistency you want

1 tbsp hot sauce, more or less to taste, add very small amounts at a time

1 tablespoon sweet pickle relish

1 teaspoon oil

4 teaspoons Old Bay seasoning

¼ teaspoon garlic powder

2 tablespoons dill, freshly chopped

2 teaspoons freshly chopped dill (additional quantity)

Salt and pepper to taste


Cover the eggs with cold water and place them on the stove

Turn on the fire and bring the water to a boil

When the water boils, turn off the heat and leave the eggs in the water for 10 minutes

After 10 minutes, immediately place the water in an ice bath

Peel the eggs then cut them in half lengthwise

Take the yolk from each half and place it in a bowl

In the bowl, add the mayonnaise, hot sauce, relish, salt and pepper and Old Bay seasoning

Stir until the mixture is creamy

Put the oil in a frying pan and place the prawns in it. Season with Old Bay seasoning.

Sauté the prawns until pink and cooked through

Squeeze the lemon juice over the top and set the shrimp aside

Poach or pour the egg yolk mixture into each egg white half, evenly

Place a cooked shrimp on top of each egg half

Garnish with fresh dill before serving



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