Cajun Shrimp Deviled Eggs
12 Medium/Large Shrimp, cooked with tails in tact
6 Eggs, hard boiled
1/4 C. Walden Farms Mayo
1 tsp. Dijon Mustard
4 dashes of Frank’s Hot Sauce
1/8 tsp. Cayenne Pepper
Sea Salt and Pepper, to taste
Chili Powder for garnish
Place the egg yolks in a bowl and mash with a fork. Mix in Walden Farms mayo, dijon mustard, hot sauce and cayenne pepper. Add salt and pepper to taste.
Fill the egg white shells halfway with the egg yolk mixture using a small spoon or pastry bag fitted with a large tip.
Place one shrimp on top of the filling with the tail standing up and then top the shrimp with a small dollop of the egg yolk mixture.
Garnish with a sprinkle of chili powder. Chill before serving.