Recipe Description
Shrimp Deviled Eggs
Recipe Submitted By: Diane Pittman Vasseur
8 extra-large eggs
8 medium-large frozen (or fresh) cooked shrimp, thawed, shells removed, then sliced in half lengthwise using a sharp knife (so they will curl up when cooked)
Creole seasoning (such as Tony Chachere’s)
1/2 tablespoon butter
Mayonnaise
Pinch garlic salt
Salt and pepper to taste
Paprika
Bring a large pot of water to a rolling boil over medium-high heat. Carefully, using tongs or a large spoon, insert each egg into the boiling water. Boil eggs for 14 minutes. Immediately transfer eggs to a colander and run cold tap water over them for a few minutes to stop the cooking process. Set aside.
Place sliced shrimp in a mixing bowl; sprinkle with creole seasoning to taste. Set aside for a few minutes to marinate.
Peel eggs, rinse, then place on paper towels. With a sharp knife, slice eggs in half lengthwise; transferring the yolks to a small mixing bowl and the whites to a deviled egg serving dish.
With a hand mixer or fork, mix together the egg yolks, garlic salt, salt and pepper, and enough mayo for desired creaminess. (Start with a little and increase as needed.) When mixture is smooth, spoon it to a ziptop plastic bag, cut one bottom corner off (apx. 1/2″ cut), and set aside.
In a skillet over medium/medium-high heat, melt 1/2 tablespoon butter; add shrimp and stir and cook until all the water cooks out. (This should only take a few minutes.) Remove shrimp from skillet. Set aside.
Fill each egg white with the yolk mixture by sqeezing it through the cut off corner of bag. Sprinkle tops with paprika. Add one piece of shrimp to the tops of the deviled eggs.
