Creole Deviled Eggs

Creole Deviled Eggs

Shrimp and hot sauce give these Creole Deviled Eggs a twist.

Creole Deviled Eggs
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  1. 12 large hard-cooked eggs, peeled
  2. 12 large cooked shrimp, peeled and diced
  3. 3 tablespoons mayonnaise
  4. 1 tablespoon chopped fresh dill
  5. 1 tablespoon fresh lemon juice
  6. 2 teaspoons Dijon mustard
  7. 2 teaspoons capers, chopped
  8. 1/2 teaspoon ground black pepper
  9. 1/4 teaspoon salt
  10. 1/4 teaspoon hot sauce, such as Tabasco
  11. Garnish: fresh dill
  1. Halve eggs lengthwise, and place yolks in a medium bowl. Set aside egg whites.
  2. Mash yolks with a fork, and add shrimp, mayonnaise, dill, lemon juice, mustard, capers, pepper, salt, and hot sauce. Using a rubber spatula, stir until well combined. Divide egg yolk mixture equally between egg whites with a spoon. Garnish with fresh dill, if desired.
Louisiana Cookin


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