BACON BBQ Ranch Deviled Eggs
12 Large Eggs, Hard-Boiled and Peeled
1/4 Cup Mayonnaise
1/4 Cup Cream Cheese (Softened to room temperature)
1 TBS Your Favorite Cajun Spice Mix
FOR THE BLACKENED CAJUN SHRIMP –
24 Small to medium sized shrimp, peeled and deveined. You can use the precooked version.
3 TBS (half a stick) Butter
2 heaping TBS Cajun Blackened Spice Mix
24 sweet basil leaves (Lemon basil if you can find it)
Additional sprinkle of Cajun Spices for garnish
Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter.
Use a fork to mash the yolks and mix in the mayonnaise, cream cheese and Cajun Spices. Mix until completely smooth (I prefer to use a food processor).
Place the yolk mixture into a piping bag with a large opening star tip OR into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a pastry bag. Pipe the yolk mixture into the whites.
Arrange the eggs on a serving dish. Cover lightly with cling wrap and chill in the fridge for a couple of hours. Just before serving, prepare your blackened shrimp.
FOR THE BLACKENED SHRIMP…
In a heavy bottomed large saute pan, melt the butter and add the Blackening spices. Heat until the butter starts to pop. Add the shrimp and saute for 3 minutes. Stir and saute constantly during this time. Be sure the shrimp are evenly coated.
Remove from heat and drain excess moisture.
Add one shrimp and one Basil leaf to the top of each Deviled Egg.
Best to serve while the shrimp are still warm but taste just fine when cooled to room temperature. ..and of course, ENJOY!