Smokey Deep Fried Cajun Deviled Eggs with Cajun Shrimp
Ingredients
- 1 dozen XL eggs
- 8 oz panko
- Mayo (to taste)
- Fresh dill (for garnish)
- 2 cups AP flour
- Health Riles Cajun Creole Garlic Butter
- Mustard(your choice, to taste)
- 6 regular eggs
- 2 dozen large Shrimp (peeled, deveined, and tails removed)
- Canola Cooking oil (or oil of your choice)
Fuel & Equipment
- Royal Oak® Super Size™
- Royal Oak® Tumbleweeds
- Saucepan
- Large Bowl
- Sharp Knief
- Ziploc Bag
- Tablespoon
- Large Pot or Deep Fryer
- Fork
Directions
1. Boil 1 dozen XL eggs for 12 minutes, then cool in an ice bath for 10 to stop the cooking process and cool down.
2. Peel eggs and place in Smoker at 180’ F for 30 minutes rotating every 10 minutes. Remove from smoker and allow to cool to room temp.
3. Heat up oil in a large pot or deep fryer to 350’F.
4. Cut eggs in half and remove yoke to a separate bowl.
5. While the oil is heating up, use a fork to mix egg yokes, mayo, and mustard together until smooth then add in as much Heath Riles Cajun Creole Garlic butter as you see fit depending on your taste. Place filling in a piping bag or zip lock bag and place in the fridge.
6. In a large zip lock bag (or bowl) pour your AP flour and season with Cajun Creole Garlic Butter (we used 5 tablespoons per cup of flour but season with your heart!), salt, and pepper. In another large zip lock bag (or large bowl), place your panko seasoned with Cajun Creole Garlic Butter (same as the flour about 5 tablespoons per cup of panko). Crack 6 large eggs in a bowl and mix with a fork to make an egg bath (you can add water to help thin the eggs out if needed).
7. Once the oil is ready- dip egg whites in seasoned flour, coating well and knocking off excess flour before dipping in the egg bath allowing excess egg to drip off. Last place the egg in the panko and coat the egg until fully covered. Ensure the space where the yoke was is not full of panko to allow space for filling.
8. Fry egg whites for 20-30 seconds. They don’t need long before they are golden brown. Place on a wire rack upside down to allow to drain any extra grease and cool, repeat until all egg whites have been deep fried.
9. Heat a saucepan up on medium heat melting 3 tablespoons of unsalted butter in a pan.
10. Place thawed shrimp on a toothpick to help them hold their shape and season on both sides with Health Riles Cajun Creole Garlic Butter rub. Cook shrimp in melted butter for 2-3 minutes each side until pink in color and cook completely.
11. Remove shrimp from toothpicks and allow to cool on cooling rack as well.
12. Fill each deep-fried egg white with 1-2 tablespoons of yoke mixture, then place a shrimp on top of each one. Garnish with a sprig of dill on top and a sprinkle of Cajun Creole Garlic Butter over the top for extra flavor. Serve warm.
