Creole Shrimp Deviled Eggs


Classic deviled eggs are made even tastier with the help of sweet shrimp, tangy hot sauce, and Creole flair.

Creole Shrimp Deviled Eggs
Makes 12
  • 6 large hard-cooked eggs, peeled and halved lengthwise (see Kitchen Tip)
  • 2 tablespoons mayonnaise
  • 1 tablespoon sweet pickle relish, drained
  • 2 teaspoons minced fresh chives
  • 1½ teaspoons Creole mustard
  • ½ teaspoon Creole seasoning
  • ½ teaspoon hot sauce
  • ½ teaspoon fresh lemon juice
  • ⅓ cup finely chopped cooked small shrimp, patted dry
  • 12 cooked small whole shrimp
  • Garnish: chopped fresh chives
  1. Separate egg yolks and whites. In a medium bowl, stir together yolks, mayonnaise, relish, chives, mustard, Creole seasoning, hot sauce, and lemon juice until combined. Stir in chopped shrimp. Divide mixture among egg whites. Top each with a whole shrimp. 2. Loosely cover and refrigerate up to 6 hours before serving. Garnish with chives, if desired.