Spicy Cajun Shrimp Eggs (Print Version)

# Ingredients:

→ For the Eggs

01 - 10 large fresh eggs
02 - ½ cup quality mayonnaise
03 - 1 tablespoon Dijon mustard
04 - 1 teaspoon your favorite hot sauce
05 - 1 teaspoon Cajun seasoning blend
06 - ¼ teaspoon granulated sugar (optional but recommended)

→ For the Shrimp Topping

07 - 20 medium-sized shrimp, cleaned and deveined
08 - 1 tablespoon Cajun seasoning blend
09 - 2 tablespoons extra virgin olive oil

→ For Garnish

10 - 1 fresh jalapeño pepper, thinly sliced into rounds
11 - Fresh chives, finely chopped
12 - Fresh lemon wedges for serving

# Instructions:

01 - Place eggs in a large saucepan and cover with cold water by about an inch. Bring the water to a rolling boil over high heat, then immediately remove from heat. Cover the pot and let the eggs sit undisturbed for exactly 12 minutes. Meanwhile, prepare an ice bath. After 12 minutes, transfer eggs to the ice water to stop the cooking process and cool completely.
02 - Carefully peel the cooled eggs and slice each one in half lengthwise. Gently remove all the yolks and place them in a mixing bowl. Using a fork, mash the yolks until they're completely broken up. Add the mayonnaise, Dijon mustard, hot sauce, 1 teaspoon of Cajun seasoning, and sugar if using. Mix everything together until the filling is smooth and creamy. Cover and refrigerate while you prepare the shrimp.
03 - Pat the shrimp completely dry and season them generously with 1 tablespoon of Cajun seasoning, making sure each shrimp is well coated. Heat olive oil in a cast iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Add the seasoned shrimp in a single layer, being careful not to overcrowd. Cook for 2 minutes without moving them, then flip and cook for another 2 minutes until they're pink and slightly charred. Remove from heat and transfer to a plate.
04 - Using a pastry bag fitted with a large star tip (or a zip-top bag with the corner cut off), pipe the chilled yolk mixture generously into each egg white half. Top each deviled egg with one perfectly cooked shrimp, a thin slice of jalapeño, and a sprinkle of fresh chives. Arrange on a serving platter with lemon wedges on the side. Serve immediately for best results, or keep chilled for up to 2 hours before serving.

# Notes:

01 - For extra heat, finely dice additional jalapeños and fold them directly into the yolk mixture before piping.
02 - The touch of sugar helps balance the spicy and tangy flavors - don't skip it unless you prefer more heat.
03 - Make-ahead tip: Boil eggs and prepare filling up to 2 days in advance. Store separately in the refrigerator and assemble just before serving.
04 - If you don't have a piping bag, simply use a spoon to fill the egg whites - they'll taste just as delicious.

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