Creole Shrimp Deviled Eggs

This Creole deviled eggs recipe with crisp bacon and succulent shrimp is a perfect shrimp appetizer.


For the Creole Shrimp
2 tsp extra virgin olive oil
24 small shrimp peeled and deveined
1 tsp Creole seasoning of choice
For the Deviled Eggs
1 dozen hard-boiled eggs
6 Tbsp mayonnaise
2 tsp white vinegar
1 Tbsp Dijon mustard
1/2 tsp prepared horseradish
1 tsp dried minced onion
1/2 tsp Creole seasoning of choice (see Notes)
2 dashes hot sauce optional
4 dashes Worcestershire sauce
4 strips bacon cooked crisp each cut into 6 ~1/2-inch pieces
garnish: fresh chopped parsley or chives


For the Creole Shrimp
Heat the olive oil in a nonstick skillet on high heat.
Toss the shrimp in the 1 teaspoon Creole seasoning and saute, tossing lightly, until shrimp is opaque and just cooked through. Remove from the heat.
For the Deviled Eggs
Remove the eggs from the shells. Split each in half lengthwise, and put the yolks in a mixing bowl.
To the bowl with the egg yolks, add the remaining ingredients except the bacon and garnish.
Using a fork or hand mixer, mash yolks and combine ingredients until smooth.
Transfer the deviled egg mixture to a large resealable bag. Snip off one corner of the bag, and “pipe” the egg mixture into the egg white halves.
Top each egg with a shrimp, a piece of bacon, and a sprinkling of parsley or snipped chives, and a light sprinkling of Creole seasoning.

If your Creole seasoning has salt included in it, season the egg mixture to taste (~1/2 tsp). Remember that the shrimp and bacon will contribute more salt. If your Creole seasoning is salt-free, then you can be more generous.
Calorie calculation is an estimation, with 2 pieces per person.

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