Deviled Eggs are a holiday favorite and this recipe sees that old favorite through a different lens. I needed to bring some Deviled Eggs to an event recently and I really wanted my Deviled Eggs to stand out. So when I found this Youtube Video explaining this Creole Shrimp Deviled Eggs Recipe I knew I was onto a winner! They looked so gorgeous and were so beautiful with shrimp and bacon stacked up on top and sprinkled with stunning paprika, and by the sound of it, they were going to be delicious as well. The shrimp are from The Gulf Of Mexico and make this recipe an instant Southern Classic, they are super healthy and delicious too. I started by bringing my egg water to a boil and then adding my eggs, then bringing it back to a boil and then letting it simmer for 10 minutes. A good tip is to then submerge them into an ice bath, this allows easy shelling. You don’t want your eggs sticking to their shell, of course, they taste the same, but will not be as visually stunning as you may have hoped. So the eggs are done and sitting in the water, then you fry your bacon.

Then you remove the bacon and add your shrimp to the bacon grease and sautee lightly with the magic ingredient Creole Kick (found at your grocers).

Then you remove the insides of you eggs and mix the cooked egg yolks with mayonnaise and Dijon Mustard. Then get a sandwich bag and add your egg mixture, then cut the corner off your bag and make a professional pastry squeeze, then squeeze into the eggshells and garnish with parsley and paprika.

These eggs are so delicious, I can’t thank Rock Star Chef @GrillinandSmokinWitAB for sharing this wonderful recipe on his Youtube Channel.

Ingredients:

• Shrimp – Medium size peeled and deveined
• 6 Eggs (Large)
• 2 TBSP Creole or Cajun Seasoning (SweetSmokieJoes.com, Creole Kick)
• 1/4 tsp Black Pepper (optional)
• 1 TBSP Creole or Dijon Mustard
• 2 tsp Mayonnaise
• Fresh Parsley for garnish
• Paprika for garnish
• 4 – 5 slices of Bacon

Creole Shrimp Deviled Eggs Recipe