Cajun Hard Boiled Eggs Recipes

CAJUN PICKLED EGGS

Steps:

• Gently pack the eggs into the jar, sprinkling them with the Cajun seasoning as you go.
• In a small saucepan, combine the hot pepper sauce and vinegar. Bring to a boil over high heat, stirring frequently. Pour over the eggs.
• Seal the jar and let it cool to room temperature. Stash the jar in the refrigerator, giving the jar a gentle shake to redistribute the spices every couple days, for at least 2 weeks and up to 3 months. (The flavor will initially be hot and vinegary but if you wait at least 2 weeks the pickled eggs will pick up a complexity and become more imbued with the Cajun spices.)

CAJUN PICKLED EGGS

Steps:

• Hard boil the eggs, then set them to the side to cool. Peel and rinse them once cooled.
• In a sauce pan over high heat, combine the two vinegars, water, brown sugar, bay leaves, Cajun seasoning, cayenne pepper powder, and crushed red pepper. Bring the mix to a boil.
• Remove the brine from the heat and allow it to cool for 5 minutes.
• Place the eggs into large sealable canning jars, press down to get them all in.
• Pour the brine over the eggs until the eggs are completely submerged.
• Seal the jar and place in the refrigerator. Allow the eggs to pickle for 24 hours, then serve.

CAJUN EGGS ( DEVILED EGGS)

Steps:

• Slie the hard boiled eggs in half, carefully remove the yolks &* place them in a mixing bowl.
• Mash the yolks with a fork. Stir in the mayo & mustard, then mix until creamy.
• Add the Cajun seasoning & blend well.
• Spoon the mixture back into the hollows in the egg whites.

HOW TO MAKE PERFECT HARD BOILED EGGS

Steps:

• Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
• Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.

DEVILED EGGS WITH CAJUN SHRIMP

Steps:

• Cut each egg in half lengthwise. Remove the yolks and transfer them to a medium bowl. Place the egg whites on a serving platter and set aside.
• Mash the yolks with a fork. Stir in the mayonnaise, relish, mustard, salt and pepper. Scoop an equal amount into each egg white half with a small spoon. Sprinkle smoked paprika on top of each deviled egg. Cover and refrigerate while you prepare the shrimp.
• Give the shrimp a quick rinse in a colander under running water, then drain. Pat the shrimp dry with a paper towel, then transfer to another medium bowl. Sprinkle with the Cajun seasoning and toss to coat.
• Melt the butter in a large nonstick skillet over medium heat until the butter starts to shimmer. Swirl the butter around so that it coats the bottom of the skillet evenly.
• Add the shrimp in a single layer and cook for 45 seconds. Flip and cook until the shrimp are pink and cooked through, 45 to 60 seconds. Remove the shrimp from the heat and set aside.
• When ready to serve, top each deviled egg with 1 shrimp.