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INGREDIENTS:
12 large eggs
12 medium shrimp, peeled and deveined
1 tablespoon olive oil
2 tablespoons New Orleans School of Cooking™ Joe’s Hot Stuff Seasoning, divided
1/2 teaspoon kosher salt
1/4 cup mayonnaise
2 tablespoons Tabasco Sweet & Spicy Pickles, diced
1 Creole Mustard
Finely chopped chives to garnish

PROCEDURE

1.Preheat oven to 425°F. Meanwhile, add eggs to a large pot, cover with cold water and bring to a boil. When water boils, set a timer for 11 minutes. While eggs cook, fill a bowl with cold water and ice. When timer goes off, immediately transfer eggs to ice bath to stop cooking. Peel eggs and slice in half lengthwise, transferring yolks to a mixing bowl and whites to a serving platter

2. Spread shrimp onto a rimmed baking sheet. Add olive oil, 1 tablespoon hot seasoning blend and kosher salt, tossing to coat. Bake shrimp in preheated oven for 8 to 10 minutes, or until shrimp is firm and tails just begin to curl. When cool enough to handle, slice each shrimp in half lengthwise. Set aside.

3. Using a fork, smash egg yolks until crumbly. Add mayonnaise, diced pickles, creole mustard and remaining hot seasoning blend and continue mixing until smooth. Season to taste with kosher salt.

4. Pipe or spoon yolk mixture into egg whites, top with half a roasted shrimp and garnish with chives.

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