Shrimp Deviled Eggs. Browse Our Fast And Easy Deviled Eggs Recipes Collection. Then you add your favored flavorings. If I had to pick a favorite,.

Set pan over medium-high heat and bring water to a boil. Cajun Shrimp Deviled Eggs Gently place eggs in a shallow pot and fill with water covering eggs. Peel eggs, slice in half and in a medium sized bowl, add egg yolks. You can have Shrimp Deviled Eggs using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Shrimp Deviled Eggs

It's 24 of small fried shrimp (no tails).
You need 1 dozen of hard boiled eggs.
Prepare 1 cup of mayonnaise or miracle whip.
Prepare 3 tbs of mustard.
Prepare of Seasons.
Prepare 1/4 cup of relish.
It's of Paprika (for looks).

Mash yolks with a fork until crumbly. Add mayonnaise, mustard, shrimp, salt, pepper and Old Bay seasoning and stir well to combine. Spoon mixture into egg whites, or place mixture into a piping bag and squeeze into egg whites. So the eggs are done and sitting in the water, then you fry your bacon.

Shrimp Deviled Eggs instructions

Cut boiled eggs in half long ways, emptying the yoke in a separate bowl. Rince off the egg white pieces then pat dry with paper towel..
Add mayo or miracle whip, mustard and seasonings into yoke bowl, mixing well. Make sure there are no yoke chunks..
Add relish in yoke mix. Pour yoke mix in a zipblock bag, snip corner and pipe into egg white pieces. (You can also spoon the mixture into egg white pieces).
Sprinkle paprika on the eggs then place a piece of fried shrimp onto the deviled egg. Place into fridge to chill. Serve when ready to eat..

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. Deviled Eggs with Old Bay Shrimp are easy to make and the perfect finger food for parties, potlucks or Easter. These eggs are our favorite appetizer to serve on the Easter table. We love to serve them with Easter Lamb, Hot Cross Buns, and Scalloped Potatoes.