Œufs mimosa aux crevettes cajun

Ingrédients

• 24 raw shrimp (small, peeled and deveined)
• 1 1/2 Teaspoons Cajun seasoning
• 12 eggs (large)
• 1 Tablespoon butter
• 1/2 Cup mayonnaise
• 2 Tablespoons Dijon mustard
• 2 Teaspoons hot sauce
• 1/2 Teaspoon salt
• 1/2 Teaspoon black pepper
• ice water (as needed)
• chives (finely chopped)
• bacon (crumbled)
• Cajun seasoning

Préparation

1. 1

   --- Boil the Eggs: ---

2. 2

   boil: Add the eggs to a large saucepan and cover with cold water. Place the pan over a medium-high heat and bring to a boil.

3. 3

   simmer: Reduce to a simmer, cover and cook for 12 minutes.

4. 4

   cool: Immediately transfer eggs to a bowl of ice water to cool.

5. 5

   peel: Gently tap the eggs on all sides and peel off the shells.

6. 6

   Slice them in half lengthwise and remove the yolks to a medium bowl.

7. 7

   --- Cook the Shrimp: ---

8. 8

   dry: Pat the shrimp dry with a paper towel and season them with 1 teaspoon of Cajun seasoning, tossing to combine.

9. 9

   Melt the butter in a large skillet over a medium-high heat.

10. 10

    sear: Add the shrimp and sear on each side for 1 or 2 minutes, or until cooked through.

11. 11

    Remove the shrimp to a plate and set aside.

12. 12

    --- Assemble the Deviled Eggs: ---

13. 13

    Add the mayonnaise, remaining ½ teaspoon of Cajun seasoning, the Dijon mustard, hot sauce, salt, and pepper to the bowl of egg yolks.

14. 14

    Mash or blend the mixture until mostly smooth. You can use masher or fork, or a low-speed electric hand mixer for more creaminess and fluffiness.

15. 15

    fill: Transfer the egg mixture into a piping bag. Arrange the egg whites onto a serving platter and evenly pipe (or spoon) the egg mixture into each egg white.

16. 16

    --- Add the Garnishes: ---

17. 17

    Garnish the Cajun shrimp deviled eggs with a sprinkle of Cajun seasoning, chives and crumbled bacon if liked.

18. 18

    Top each deviled egg with a shrimp and then serve immediately or keep refrigerated until serving.