Cajun French: l’oeuf bouilli (l’uf boo-ee) – boiled egg
Deviled eggs are found on southern tables for most events from funerals to tailgating and everything in between. Most southern brides receive a “Deviled Egg Platter” as a gift, sometimes more than one. Cajunville is taking deviled eggs to the next level by deconstructing them and piping the mixture into pastry cups. With Carnival Season upon us, this dish makes a great first course, party tray or parade watching food.
Mais C’est Bon!
Enjoy!!
Ingredients:
½ cup chopped shrimp
1 ½ tsp celery, minced
3 egg whites
5 egg yolks
¼ cup mayonnaise
1 tablespoon Creole mustard
1 ½ teaspoon cane vinegar
2 tsp horseradish
½ tsp cayenne
½ tsp Worcestershire sauce
1 teaspoon Cajunville seasoning
½ tsp black pepper
1 clove garlic minced
1 tsp olive oil
2 packages (15 count each) mini Phyllo Shells
Garnish with smoked paprika
Top with a shrimp & capers
Directions:
Boil 1 – 1 ½ qts water, no seasoning (cover shrimp with water)
Prepare Water Bath
1 – 1 1/2 qt water w/ 1 tsp salt
Whisk
Add ice cubes
Place 1# shrimp in boiling water
Bring back to a boil
Turn heat off
Strain shrimp and place in ice bath for 15 minutes
Strain shrimp and place in bowl
Season shrimp with 1 ½ tsp Cajunville seasoning & toss
Set aside and toss every so often
Blender or Food Processor
Prepare eggs
3 egg whites
5 egg yolks
Chop eggs and yolks and place in blender
4 Tbl mayonnaise – ¼ cup
1 tablespoon Creole mustard
1 teaspoon Cajunville seasoning
½ tsp black pepper
½ tsp cayenne
2 tsp horseradish
1 ½ teaspoon cane vinegar
½ tsp Worcestershire sauce
1 tsp olive oil
1 clove garlic minced
Remove from blender and place in bowl
Set aside 30 whole shrimp
Chop ½ cup shrimp
1 ½ tsp minced celery
Blend well
Taste and adjust seasoning if necessary
Place bag in glass
Place mixture in pastry bag or qt. plastic storage bag
Cut a small hole at corner off bag
Pipe into phyllo shells
Garnish with 1 whole shrimp, capers and sprinkle with paprika
