Cajun Shrimp Deviled Eggs
Deviled eggs are probably one of my favorite appetizers to make for a party. These cajun shrimp deviled eggs are definitely an eye catcher and they’re SOO delicious. One bite and it takes me back to New Orleans! The flavors remind me of a seafood boil and the rich egg yolks go sooo well with this recipe. Try this out, its a keeper!
What you’ll need:
Servings- 24 appetizer bites
12 large eggs
12 jumbo shrimp
1/4 cup mayonnaise
1 tsp Louisiana style hot sauce
1 tsp old bay
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp paprika
1 tsp lemon pepper
1/8 tsp chili powder or chili flakes (optional)
parsley (optional)
salt
1 small lemon
1 cup ice
1 tsp olive oil
Instructions:
Start off by prepping hard boiled eggs
-Bring a pot of water to a rolling boil on high heat and add 10 eggs.
-Leave the pot on the burner and turn off heat right away. Cover with lid for 12 minutes
-After 12 minutes, remove eggs and place in an ice bath to stop the cooking process.
-Gently crack and roll one egg at a time on a flat surface to easily remove the shell
-Cut each egg in half long ways and gently remove yolks. Set egg whites to the side.
-Add yolks to a mixing bowl and season with 1/4 cup mayonnaise, 1 tsp Louisiana style hot sauce, 1/4 tsp old bay, 1/4 tsp lemon pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/8 tsp chili powder, and 1/8 tsp paprika. Using a fork, break yolks and mix until you get a creamy consistency. (or blend in a food processor).
*Taste and adjust yolk mixture seasonings before moving to the next step.. If using unsalted seasonings, add salt accordingly.
-Add yolk mixture to a ziplock bag and cut the tip off for easy piping
-Add egg whites to a serving dish and carefully squeeze yolk mixture back into each egg white. Continue until all eggs are filled. Set to the side..
Prepare shrimp
-RInse, pat dry, and add shrimp to a mixing bowl .(Peel and devein if needed).
-Season with 1/2 tsp olive oil, 1/2 tsp lemon pepper, 1/2 old bay, and salt if needed. (be careful with salt because egg yolks mixture is already jammed packed with flavor). Mix well.
-Airfry shrimp at 370 for about 7 minutes or until golden and cooked through.
-Remove shrimp and let cool for about 5 minutes before handling
-Once shrimp is cool, butterfly in half and place one on top of each egg
Finish by cutting lemon and squeeze some juice on top of each shrimp. Add a little more paprika on top for extra color. (*optional-Add fresh chopped parsley for garnish for extra pop of color ).
Enjoy !
