Cajun Shrimp Deviled Eggs

Servings: 3


12 Medium/Large Shrimp, cooked with tails in tact

6 Eggs, hard boiled

1/4 C. Walden Farms Mayo

1 tsp. Dijon Mustard

4 dashes of Frank’s Hot Sauce

1/8 tsp. Cayenne Pepper

Sea Salt and Pepper, to taste

Chili Powder for garnish


Place the egg yolks in a bowl and mash with a fork. Mix in Walden Farms mayo, dijon mustard, hot sauce and cayenne pepper. Add salt and pepper to taste.

Fill the egg white shells halfway with the egg yolk mixture using a small spoon or pastry bag fitted with a large tip.

Place one shrimp on top of the filling with the tail standing up and then top the shrimp with a small dollop of the egg yolk mixture.

Garnish with a sprinkle of chili powder. Chill before serving.


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