Deviled Eggs with Bacon and Creole Shrimp

Ingredients

• 8 Large Eggs Boiled & Halved
• 3 Tbsp Mayonaise
• 1 Tbsp Mustard
• 2 Tbsp Sweet Relish
• Salt Small Pinch or To Taste

Black Pepper Small Pinch or To Taste

• 16-18 Pieces Shrimp Medium Sized
• 4 Strips Bacon
• Creole Seasoning To Taste
• Paprika Garnish
• Parsley Garnish

Directions

1. Allow water to come to a rolling boil. Place your eggs into boiling water and allow it to boil for 1 minute. After one minute, turn off the flame and allow your egg/s to sit in the hot water for an additional 10 minutes. Once you’ve reached 10 minutes remove eggs and place in cold water that you have set aside. (This is known as an ice bath) this method would stop the cooking process right away. Once egg/s are cooled de-shell and prepare as desired.

De-shelling cooled eggs. And slicing in half.

1. Removing egg yolks and placing into a separate bowl. Setting egg whites aside.
2. Mashing yolks and adding mayonaise, mustard, sweet relish, pinch of salt and black pepper and combining.
3. Using a utensil or disposable pipping bag, and adding egg mixture to egg whites.
4. Frying bacon, removing from pan and reserving bacon oil.
5. Taking shrimp and cooking it in bacon grease and seasoning with creole seasoning.

Removing from skillet and setting aside.

1. Taking chopped bacon and creole seasoned shrimp and topping.
2. Garnishing with paprika a dried parsley.
3. Enjoy!!!