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  • Writer's pictureKayla Borgen

Creole Deviled Eggs

Creole Deviled Eggs


  • 6 eggs, hard boiled

  • 4 tbsp mayonnaise

  • 1/2 tsp Dijon mustard- prepared

  • 2 tsp Urban Accents Cajun Street (available at Weekends!)

  • 1 tsp red wine vinegar

  • 2 tbsp radishes, finely chopped (optional)

  • 2 tbsp cooked shrimp, finely diced


  1. Peel & halve hard-boiled eggs lengthwise; mash yolks in a small bowl.

  2. Stir in mayonnaise, Dijon mustard, seasoning, red wine vinegar, radishes and shrimp.

  3. Arrange egg whites on a platter and fill with yolk mixture. Garnished with a piece of diced shrimp. Serve immediately.

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