Creole Shrimp Egg Salad
A chilled egg salad with Cajun-spiced shrimp, bacon, avocado, and a lemony dressing. Cook the shrimp first and cool them before folding everything together.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 6 1x
- Cuisine: American
Ingredients
Scale
- 2 thick cut bacon slices
- 1/2 lb shrimp (deveined and peeled)
- 1 tbsp olive oil
- 1 tbsp cajun seasoning
- 1 tsp smoked paprika
- 1 tsp lemon zest
- kosher salt and fresh cracked black pepper (to taste)
- 1/3 cup avocado oil mayonnaise
- 1 tbsp yellow mustard
- 1 tsp fresh lemon juice
- 1 tsp bacon grease
- 3 hot sauce dashes (up to 4)
- 6 eggs (hard boiled and diced)
- 1/2 avocado (diced)
- 1/2 cup red onion or shallots (diced)
- 1 tbsp fresh parsley (chopped and more for garnish)
- 1/2 cup mixed microgreens (optional)
Instructions
- Cook the bacon until crisp; drain and crumble it.
- Toss shrimp with oil and Cajun seasoning, then cook about 2 minutes per side until opaque. Cool.
- Stir mayonnaise, mustard, lemon juice, zest, paprika, and hot sauce into a dressing.
- Fold chopped hard-boiled eggs, shrimp, bacon, avocado, onion, and parsley through the dressing.
- Chill promptly and serve over greens or in a sandwich.
Find it online: https://recipenly.com/creole-shrimp-egg-salad/