Ingredients
- 6 large eggs
- 1/2 cup cooked shrimp, chopped
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Cajun seasoning
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- Chopped green onions for garnish
- Hot sauce (optional, for additional kick)
Equipment Needed
- Medium saucepan
- Mixing bowl
- Fork
- Pastry bag or zip-top bag (for piping the filling)
- Spoon (for scooping the yolks)
- Knife (for chopping shrimp)
Step-by-Step Instructions
To get started, I first place my eggs in a medium saucepan and cover them with cold water, about an inch above the eggs. I turn the heat to high until the water reaches a rolling boil. Once it does, I remove the saucepan from the heat, cover it, and let the eggs sit for 12 minutes. After that, I plunge them into an ice bath to stop the cooking process. The result? Perfectly cooked eggs! (See the next page below to continue steps…)