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Easter is only one week away! With that being said… it’s time to get some recipes ready for your family. I know one thing that is true for my family, is that we have to have deviled eggs at easter. My mom usually makes the best normal deviled eggs there ever were, but this year I decided to experiment with a new recipe to see if it was worth bringing to our small family gathering next weekend! Let’s just say this cajun/spicy blackened shrimp over spicy deviled egg is one of my new favorites. They absolutely rock! If you are looking for a fun new way to spice up your Easter; I suggest you try them out!

Other great dishes for Easter or Spring family gatherings:

Cowboy Potato Salad

Goat Cheese & Rosemary Mushroom Tartlets

Lavender Honey Crème Brûlée with Lemon Cream

Pimento Cheese Jalapeño Poppers with Tamarind Pepper Jelly

Pistachio Encrusted Zucchini Fries

How long will they save?

Great question! Eggs are very important to keep refrigerated up until they are being eat. I usually make these the night before, but they are best to be eating within a few hours (they look prettier). However, they will keep in the refrigerator for up to 3 days!

So making these deviled eggs is extremely simple, but there are a few tips & tricks to making your life a whole lot easier while making them!

Tips & Tricks:

1. Boil your eggs in salty water.
2. Boil your eggs the night before & let them sit in ice cold water overnight before peeling or let them sit for at least 2 hours before peeling.
3. Roll the eggs gently on the counter, crushing all sides of the shell before you start to peel it.

Supplies:

• Large Pot
• Bowl
• Spoon
• Cast Iron Pan or Grill
• Ziplock Bag or Piping Bag

Ingredients:

• Eggs
• Shrimp
• Olive Oil
• Mayonnaise
• Ranch Dressing
• Stone Ground Mustard
• Cajun Seasoning (Such as Tony Chaturies)
• Cayenne Pepper
• Chili Powder
• Salt
• Pepper
• Paprika

Step 1: Boil & Cool

In a large pot, boil 10 eggs for 8 minutes in salty water. Once they have finished cooking, transfer the eggs to a bowl with ice water in it and allow them to sit for at least 2 hours before peeling- I like to let mine sit overnight if I can.

Step 2: Peel & Separate

Peel the eggs and cut the boiled eggs in half lengthways. Scoop out the yokes and put in a separate bowl. Wash the egg whites and set on a paper towel to dry.

Step 3: Mix & Sear

Preheat a medium cast iron skillet over medium high heat and add olive oil. Coat the shrimp in 1 tbsp chili powder, 1 tsp cajun seasoning, and 1/2 tsp cayenne pepper (optional). Once the pan and olive oil are preheated, slowly place 5 shrimp at a time into the skillet. Cook the shrimp for 90 seconds on each side. Then, remove the shrimp and set aside. Continue until you have 20 shrimp cooked. In a bowl, add cooked egg yolks, mayonnaise, ranch dressing, mustard, 1 tbsp cajun seasoning, 1/2 tsp cayenne pepper (optional), 2 tbsp chili powder, salt, and pepper. Stir and mix until well combined using a fork.

Step 4: Pipe & Assemble

Put the egg yolk mixture into a ziplock bag or piping bag if you have one. If using a ziplock, cut a small portion of the bottom corner of the bag. Pipe the mixture back into the egg white’s center. Top each deviled egg with a grilled shrimp. Dust with paprika & serve!