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