Shrimp Creole Deviled Eggs

If you are entertaining for Easter add these Shrimp Creole Deviled Eggs to your menu! Your guest will love this spiced-up deviled egg recipe!

Course Appetizer

Cuisine American

Prep Time 25

Total Time 25

Servings servings

Calories 82kcal

Author Katie

Ingredients

6 hard boiled eggs
4 tablespoons mayonnaise
½ teaspoon dijon mustard
2 teaspoons Creole Spiced Deviled Egg Seasoning Mix
1 teaspoon red wine vinegar
2 tablespoons finely chopped radishes
2 tablespoons shrimp minced
¼ teaspoon dried onion flakes
1 teaspoon fresh dill + additional for garnish
12 shrimp for salad divided
Paprika for garnish

Instructions

Peel and halve hard-boiled eggs lengthwise.
In a bowl, mash the yolks. Stir in the mayonnaise, dijon mustard, seasoning mix, red wine vinegar, radishes, minced shrimp, dried onion flakes, and fresh dill. Using a hand mixer, beat until smooth and creamy.
Place the mixture into a ziplock bag. Cut the corner on one of the sides of the bag, pipe the mixture into each of the halved egg whites. Top with one tiny shrimp, and a sprig of dill. Sprinkle paprika on top and enjoy immediately.

Notes

Make the filling ahead and store it in the fridge separately from the egg white halves. Then you can fill them right before serving for the best presentation.

Nutrition