0.5 lb small shrimp (51-60 count), peeled and deveined
→ Seasonings & Condiments
1 tbsp Cajun seasoning
3 tbsp mayonnaise
1 tsp Creole mustard
1 tsp prepared horseradish
1 tsp hot sauce (vinegar-based)
→ Vegetables
1 tbsp pickled jalapeños, finely chopped
2 tbsp green onions, thinly sliced
Steps
Place eggs in a pot and cover with cold water. Bring to a boil over medium-high heat, then remove from heat and let stand covered for 12 minutes. Transfer eggs to an ice bath to cool completely, then peel.
Pat shrimp dry and season with half the Cajun seasoning. Heat a skillet over medium-high heat; sear shrimp until cooked through and golden, about 2 minutes per side. Set aside.
Halve eggs lengthwise and remove yolks. Mash yolks with mayonnaise, Creole mustard, horseradish, hot sauce, pickled jalapeños, remaining Cajun seasoning, and half the green onions until smooth.
Pipe or spoon yolk mixture into egg whites. Top each with a seared shrimp and garnish with remaining green onions.
Refrigerate assembled eggs for 15-30 minutes to allow flavors to meld and filling to firm up before serving.
Tips
Pat shrimp dry and preheat skillet fully to achieve a perfect sear.
Use a zip-top bag as a piping alternative for neat filling application.
Boil a few extra eggs to compensate for potential breakage or peeling issues.
Chill the filling to prevent it from becoming runny during assembly.
