Cajun Deviled Egg Shrimp Cocktail

6 hard-boiled eggs, peeled and cut in half lengthwise
1/4 cup mayonnaise or salad dressing
1 teaspoon dijon mustard
1 teaspoon chives, chopped very fine
4 dashes Tabasco, or another favorite hot sauce
1/8 teaspoon cayenne pepper
Salt and pepper to taste
12 medium/large cooked shrimp peeled with tails intact
Chili powder and chives for garnish

In a small bowl, place the egg yolks and mash with a fork. Add mayonnaise, mustard, chives, hot sauce, and cayenne pepper. Mix thoroughly. Salt and pepper to taste.

Using a small spoon or a pastry bag fitted with a large tip, fill the egg-white shells halfway with egg yolk mixture. Place one shrimp on top of the filling with the tail standing up. Top the shrimp with another dollop of the egg yolk mixture.

Garnish with chopped chives or a sprinkle of chili powder.

Chef Buddy Deviled Egg Trays with Snap On Lids, Set of 2

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