These deviled eggs are packed with New Orleans flavors. Creamy egg filling flavored with creole mustard, horseradish, and hot sauce topped with a zesty seared cajun shrimp. The will be the hit of the party!
Add cold eggs to boiling water and simmer for 13 minutes. Transfer eggs to an ice bath to chill and stop the cooking process.
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1
Season shrimp and sear until browned on each side in a hot cast iron skillet. Set shrimp aside.
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2
Carefully crack eggs on the counter, then gently roll the eggs to crush the shells. Peel them under cold running water.
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3
Scoop yolks into a mixing bowl with filling ingredients. Mash yolks with a fork and mix filling until mostly smooth. Add filling to a piping bag.
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4
Fill up the egg halves with filling. Top each with a seared shrimp. Sprinkle green onions or cajun seasoning on top. Serve cold!
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