Jazz up your regular deviled egg appetizer with this red beet egg recipe.
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
1 jar of J&A Pickled Red Beet Eggs (drained)
1/2 cup mayonnaise
1 tablespoon Dijon mustard
Salt and pepper to taste
24 medium shrimp peeled and deveined
2 tablespoons olive oil
1 tablespoon Creole seasoning
Fresh chives for garnish
Lemon slices for garnish
- To prepare eggs, halve eggs lengthwise. Remove yolks and transfer to a mixing bowl. Break up the yolks with a fork. Add mayo, mustard, salt and pepper, mix until smooth. Add more mayo if you like a creamier filling. Chill filling.
- For shrimp, season the raw shrimp with 1 tablespoon of Creole seasoning. Heat the olive oil in a cast iron or heavy-bottomed skillet over medium-high heat and cook for 2 minutes. Flip and cook for another 2 minutes. Move shrimp to a plate to stop the cooking process.
- Use a pastry bag to pipe yolk mixture into red beet egg halves. Top with a shrimp, and garnish with chives. Serve immediately with lemon wedges, or chill for up to 2 hours.