Cajun Deviled Egg Shrimp Cocktail
Cajun Deviled Egg Shrimp Cocktail (great for all phases)
6 hard-boiled eggs, peeled and cut in half lengthwise
1/4 cup Walden Farms mayo
1 teaspoon dijon mustard
1 teaspoon chives, chopped very fine
4 dashes Tabasco, or another favorite hot sauce (make sure it’s all zeros)
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
1. In a small bowl, place the egg yolks and mash with a fork. Add Walden Farms mayo, mustard, chives, hot sauce, and cayenne pepper. Mix thoroughly. Salt and pepper to taste.
2. 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.
3. Garnish with chopped chives or a sprinkle of chili powder.