ATTENTION! MEAL PREP PRE-ORDERS ARE DUE BEFORE MIDNIGHT ON THURSDAYS. THE FOLLOWING MONDAY WE ARE IN THE KITCHEN COOKING UP ALL OF THE PREORDERS AND GRAB AND GO MEALS FOR PICK UP ON TUESDAY OR WEDNESDAY 8AM-4PM IN THE STORE. (415 ROOSEVELT STREET. #5, COLERAINE, MN 55722)

CAJUN BACON AND SHRIMP DEVILLED EGGS

In addition to my Cajun bacon seafood mac and cheese I just shared the recipe for in the previous blog post, I also made some Cajun bacon devilled eggs to take as a side dish for Thanksgiving. These were SOOO good. 

Ingredients:

  • Shrimp, 48 seasoned and cooked large shrimp
  • 1 Lb bacon, chopped and baked until crispy
  • EVOO
  • 2-3 cloves Garlic, minced
  • Cajun seasonings (I used slap ya mamma and creole)
  • 24 eggs, hard boiled 
  • about 1/4-1/2 cup Mayo
  • mustard to taste. I did measure, but it was pretty big squeeze
  • salt and pepper to taste
  • green onions, chopped 
  • pickle juice (I didn't have relish so I improvised here, just a splash)
  • Ziplock baggie

First you are going to hard boil your eggs. I like to use my instant pot. Put all 24 eggs in your instant pot with a cup or two of water. Close lid and set to sealed. On the manual setting cook for 1 minute. Once done release steam, and put your eggs into an ice bath right away to stop them from over cooking. No one likes the grey around their eggs. Well, at least I don't! Once they are cooled cut them in half the long way, and scoop out the yolks. Pat dry. Chop your bacon and cook it in the oven until crispy. I would start at 400 degrees for 10-15 minutes and keep checking until it is done. While the bacon is cooking, cook your shrimp in a pan with EVOO and your Cajun seasonings and garlic. Set aside and let cool. Tip for cooking your shrimp, DON'T over crowd the pan. If you need to cook the shrimp in batches, that's okay. You will get a much better crisp to it if you don't overcrowd the pan. Mix the egg yolks along with mayo, mustard, splash of pickle juice, seasonings, and half of your chopped green onions. Fold in your chopped bacon. Add the yolk mixture to a Ziplock bag and push it all toward the corner. Cut the corn of the bag. Make sure the cut is pretty wide so the bacon bits will fit through it. Pipe the mixture into your egg whites. Top with one large shrimp on top of each egg, sprinkle with the remaining bacon bits and chopped green onions. Sprinkle some more Cajun seasoning. Enjoy! 

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