Cajun Firecracker Shrimp Eggs (Printer-Friendly Version)

Crispy shrimp and spiced filling come together in bold, flavorful eggs perfect for gatherings and sharing.

# Required Ingredients:

→ Condiments

01 - 60 ml mayonnaise
02 - 10 g yellow mustard
03 - 10 g Dijon mustard
04 - 15 g sweet relish
05 - 10 ml hot sauce or buffalo sauce
06 - 20 ml sweet chili sauce

→ Protein

07 - 12 large eggs
08 - 250 g raw shrimp (21-30 count), peeled and deveined

→ Spices and Herbs

09 - 8 g salt-free Cajun seasoning
10 - 2 g paprika
11 - 10 g fresh chives, finely chopped

→ Dry Pantry

12 - 60 g fish fry breading mix
13 - 500 ml vegetable oil for frying

# Step-by-Step Instructions:

01 - Place eggs in a saucepan, cover with water, and bring to a gentle boil over medium heat. Simmer for 10 minutes, then transfer eggs to an ice bath to cool completely. Peel and halve the eggs lengthwise. Carefully remove yolks and set whites aside in an airtight container.
02 - Add egg yolks, mayonnaise, yellow mustard, Dijon mustard, sweet relish, and Cajun seasoning to a mixing bowl. Mash ingredients until very smooth, using an immersion blender if necessary. Chill the filling in the refrigerator for at least 2 hours for best texture.
03 - Spoon or pipe the yolk mixture evenly into the cavity of each egg white half. Sprinkle lightly with paprika. Refrigerate until ready to assemble.
04 - Heat vegetable oil in a heavy-bottomed skillet to 175°C. Pat shrimp dry, season with Cajun seasoning, then dip in beaten egg and coat with fish fry breading. Fry shrimp in batches for 2 minutes per side until golden brown and cooked through. Drain on paper towels.
05 - In a large bowl, whisk together mayonnaise, sweet chili sauce, and hot sauce until smooth. Taste and adjust seasoning as desired.
06 - Toss freshly fried shrimp in the prepared firecracker sauce to coat each piece thoroughly.
07 - Top each deviled egg with a piece of sauced shrimp. Garnish with finely chopped chives and serve immediately.

# Handy Cooking Tips:

01 - Yolk filling can be made up to 2 days in advance and kept refrigerated in an airtight container.
02 - Eggs and fried shrimp may be prepared ahead for party assemblies; reheat shrimp for optimal texture.

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