Cajun Shrimp Deviled Eggs


2 dozen shrimp, medium sized, peeled and deveined

12 eggs, boiled and sliced in half lengthwise

2 or 3 tbsp mayonnaise, depending on how creamy you would like

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

1 tbsp Sweet Pickle relish

1 tsp oil

4 tsp Old Bay Seasoning

¼ tsp Garlic Powder

2 tbsp dill, freshly chopped

2 tsp dill, freshly chopped(additional amount)

Salt and pepper to taste


Cover the eggs with cold water and place on the stove

Turn the heat on and bring the water to a rolling boil

When the water is boiling, shut the heat off and allow the eggs to remain in the water for 10 minutes

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

Peel the eggs and then slice in half lengthwise

Scoop the yolk out of each half and place it into a bowl

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

Stir until the mix is creamy

Place the oil in a skillet and place the shrimp in. Season with the Old Bay Seasoning

Saute the shrimps until they are pink and done all the way through

Squeeze the lemon juice over the top and set the shrimp to the side

Pipe or spoon the egg yolk mix into each egg white half, evenly

Place one cooked Shrimp on the top of each egg half

Garnish with fresh dill before serving


See also  Homemade Crunch Wrap Supremes