Deviled eggs are a very popular hors d’oeuvre or southern side dish! Deviling mixtures have certainly broadened in recent years to include such items as guacamole, caramelized salmon & caviar garnish, deviled eggs benedict with crispy prosciutto, and our now popular shrimp louie style deviled egg with bacon jam. This combination of shrimp louie and deviled eggs is absolutely mouth watering! Bacon jam is a fabulous garnish and will appear in a future recipe blog.
WHAT YOU’LL NEED:
- 2.5 tablespoons of sweet pickle relish
- 2 cups of mayo
- 1 cup of cocktail sauce
- 2 ounces of sour cream
- 1/4 cup of celery finely diced
- 1/2 tablespoon of old bay seasoning
- 2 green onions, finely chopped
- 1 dash of tabasco
- 3/4 teaspoon of lemon juice
- 1 tablespoon of parsley, chopped
- 2 dozen Boiled Eggs
- 1/2 pound of peeled and deveined shrimp
- bacon jam or other appropriate garnish
- Begin by preparing homemade cocktail sauce: Mix 1 cup of ketchup, 1/2 of a lemon, 1 dash of Worcestershire, and prepared horseradish to taste. Remember in this recipe, you will only use 1 cup of cocktail sauce, so measure again.
- Boil water to cook shrimp and add a healthy dash of old bay seasoning to the water. Once the water begins to boil, add the shrimp and simmer until pink, about 2-3 minutes. Drain the shrimp and let cool.
- Separate the egg whites and yolks, and mash the egg yolks in a bowl.
- In a separate bowl, mix together the relish, mayo, 1 cup cocktail sauce, sour cream, celery, old bay seasoning green onions, tabasco, lemon juice, and parsley.
- Slowly add the mixture to the egg yolks until you have reached the desired consistency. Use less for thicker mixture or more for a loose consistency.
- Once the shrimp have cooled, finely chop the shrimp and add to the deviled egg mixture. Taste to determine if you need more louie sauce.
- Fill the egg whites with the mixture. You may garnish your eggs with extra shrimp, bacon jam, old bay or whatever you choose!
Article Provided By: Scarborough Fare Catering