These days, you can top a deviled egg with almost anything cooked -almost any way. One of our favorites has a fried oyster on top and then a spoonful of so-called “bacon jam.” This shrimp version is just about as exciting, and it requires a lot fewer sous chefs.
Ingredients:
- 12 large eggs
- 1 Tablespoon dehydrated minced onion
- 2 Tablespoons mayonnaise
- 2 Tablespoons Fischer & Wieser’s Mesquite Horseradish Mustard
- 1 Pound peeled and deveined large Gulf shrimp
- 1 Tablespoon extra-virgin olive oil
- 1 Tablespoon butter
- Juice of 1/2 fresh lime
- 1 cup Fischer & Wieser’s Mango Ginger Habanero Sauce
- 1 Tablespoon dried parsley
- 1/8 teaspoon Magic Plant Farm’s Ghost Pepper Flakes
Directions:
- Set the eggs in the bottom of a deep pot and cover with cold water.
- Bring water to a boil and let boil for 10 minutes, then turn off heat and let continue cooking for 15 minutes more.
- Remove boiled eggs from water and let cool.
- Peel the eggs, slice them in half lengthwise with a sharp knife and use a spoon to remove the yolks into a mixing bowl.
- Mash the yolks with the onion, mayonnaise and Fischer & Wieser’s Mesquite Horseradish Mustard.
- Let sit for flavors to meld while preparing the shrimp.
- In a skillet over medium-high heat, cook the shrimp in the olive oil and butter just until they turn pink.
- Squeeze the lime over the top and remove shrimp to a bowl to let cool.
- Over low heat, stir in the Fischer & Wieser’s Mango Ginger Habanero Sauce along with the parsley and Magic Plant Farm’s Ghost Pepper Flakes.
- Pour all but 1-2 tablespoons of this sauce over the shrimp and stir to coat.
- Stir the rest into the egg yolk mixture.
- Using a spoon, fill the egg whites with the yolk mixture.
- Place a shrimp on top of each and spoon a little more sauce from the bowl on top.
