Recipe: Deviled Eggs With Cajun Shrimp
Updated: 06/13/2012 12:01 AM
By: Dan Eaton
Deviled eggs can make a great summertime picnic food and today on cooking at home I'll be giving them a little added flair by topping each one with sauteed Cajun spice rubbed shrimp!
Ingredients:
1 dozen large eggs
Shrimp
Cajun spice rub
1/4 cup mayonnaise
2 tsp Dijon mustard
Tabasco sauce
Paprika
Olive oil
Procedure:
Get the eggs going in a large pot on the stove top in just enough water to cover. Just as the water comes to a boil, adjust the heat so it stays at a nice gentle simmer and immediately set the timer for exactly 12 minutes.
If the shrimp are larger sized, cut them in half lengthwise and then generously season them with the Cajun spice rub. Saute them in a nonstick pan on the stove top in a little olive oil. They are only going to take a couple of minutes to cook.
Once the shrimp are cooked through, put them on a plate and pop that into the fridge to cool down.
Carefully drain the eggs and run cold water over them. Peel the eggs, slice them in half lengthwise and gently add the yolks to a medium-sized mixing bowl. Add 1/4 cup mayonnaise to the egg yolks to start, along with 2 tsp Dijon mustard and 5 to 6 shakes of Tabasco.
Use a rubber spatula to mash up the mixture, and use your judgment if additional mayonnaise is needed. It should be nice and soft when it's done.
Use a spoon or a pastry bag to fill each half egg, sprinkle an optional little paprika over the top and finish by placing one shrimp on top of each egg.
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