These shrimp stuffed devilled eggs are easy to put together and take just a little more time than other similar recipes. The extra time is due to the onion and pepper mixture needing cooling time. You can substitute the prawns/shrimps for crab, crawfish, lobster or whatever is available:
INGREDIENTS:
- 8 large eggs
- 2 tablespoons butter
- 1/2 small onion, finely diced
- 1/2 stalk celery, finely diced
- 1 small jalapeno, finely diced
- 1/2 small poblano, seeded and finely diced
- 1/4 teaspoon cayenne pepper
- 2 teaspoon paprika
- salt & pepper
- 1/2 pound prawns (16 whole pieces reserved, the remainder roughly chopped)
- 2 teaspoons fresh chives, minced
- 1 tablespoon fresh lemon juice (1/2 lemon)
- 3 tablespoons mayonnaise
- 1 tablespoon Creole mustard
DIRECTIONS:
Place eggs in a saucepan and cover with cold water, not too deep – Place on burner on high heat – Once they start to boil turn on the timer to 3 minutes
When the timer goes off, quickly take off the heat, put on the lid and reset the timer to 8 minutes – When 8 minutes are up, take to sink and run cold water over them for about a minute – let soak a bit to cool off – Once eggs are cool, peel and cut them in half lengthwise, separating the yolks from the whites – Set both aside
In a large skillet – melt butter over low heat – add onions, celery, jalapenos, poblanos, and spices – Season with salt & pepper Cook for 4 minutes to sweat the vegetables- Add the prawns and cook for another 5 minutes – Let the mixture cool
Put the cooked egg yolks in a mixing bowl and mash them with a fork or potato masher – Add the lemon juice, mayonnaise and mustard and mix together – Fold in the cooled prawn mixture
Spoon the prawn mixture into the cooked whites – Transfer to a serving platter and sprinkle with chives and top each with a prawn tail, it adds a divine look of professionalism. Enjoy!