KETO SMOKED CAJUN DEVILED EGGS
This recipe will take your tastebuds over the moon. Add smoked or grilled shrimp and sausage to elevate this recipe as a new favorite appetizer.
Author:
Owen Quirk @aweequirkybbq
INGREDIENTS
- 12 eggs (or extra in case any don’t peel well)
- ¼ cup mayonnaise
- 1 tbsp. softened butter
- 2 tsp. creole mustard
- 2 tsp. yellow mustard
- 2 tsp. jalapeño dill pickle juice (or your favorite spicy pickle juice)
- 1-2 dashes of your favorite hot sauce (I used Tabasco)
- 2 andouille sausage (cooked and sliced)
- 12 medium shrimp
- Salt and Pepper to taste
- Olive oil to lightly coat shrimp
- Cajun seasoning (I used “Slap Ya Mama Cajun Seasoning”)
DIRECTIONS
- Hard-boil eggs per your preferred method. I used an Instapot.
- Peel eggs and separate eggs from yolks.
- Add yolks to a mixing bowl.
- Mix mayo, butter, both mustards, pickle juice, hot sauce and salt/pepper in the bowl and set aside in the fridge.
- Lightly coat shrimp with olive oil and add cajun seasoning per preference.
- Cook skewered shrimp in your Pit Barrel® with normal lighting procedure for about 7 minutes.
- Put halved egg whites on your Pit Barrel® and smoke for about 20 minutes.
- Remove from Pit Barrel® and place in the fridge.
- Once cooled, fill or pipe yolk filling into egg whites.
- Sprinkle additional cajun seasoning or paprika on top of the eggs (optional).
- Top half with sausage slices and the other half with cajun shrimp.
- Plate, garnish with green onion or parsley if desire and enjoy!
