Seafood Boil Sauce with Shrimp and Sausage Deviled Eggs (Print version)

Creamy Cajun deviled eggs topped with seared shrimp, smoky sausage, and warm seafood boil garlic butter sauce.

# Ingredients:

For the eggs

01 - 12 large eggs
02 - 1/2 cup (115 g) mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon yellow mustard
05 - 1 teaspoon fresh lemon juice
06 - 1/2 teaspoon Cajun seasoning
07 - 1/4 teaspoon smoked paprika
08 - 1/4 teaspoon fine salt, plus more to taste
09 - 1/4 teaspoon black pepper

For the shrimp and sausage

10 - 12 medium or large shrimp, peeled and deveined, tails removed
11 - 4 oz (115 g) smoked andouille or kielbasa sausage, sliced into 12 thin rounds
12 - 1 tablespoon olive oil
13 - 1/2 teaspoon Cajun seasoning
14 - 1/4 teaspoon garlic powder

For the seafood boil sauce

15 - 1/2 cup (113 g) unsalted butter
16 - 4 garlic cloves, finely minced
17 - 1 tablespoon hot sauce
18 - 1 tablespoon fresh lemon juice
19 - 1 teaspoon seafood seasoning
20 - 1/2 teaspoon Cajun seasoning
21 - 1/2 teaspoon smoked paprika
22 - 1/8 teaspoon cayenne pepper, optional
23 - 1 teaspoon light brown sugar, optional
24 - 2 tablespoons chopped fresh parsley, for garnish

# Instructions:

01 - Place the eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, lower to a gentle simmer, and cook for 10-11 minutes. Transfer to ice water for 10 minutes, then peel.
02 - Halve the eggs lengthwise and move the yolks to a bowl. Mash with mayonnaise, Dijon, yellow mustard, lemon juice, Cajun seasoning, smoked paprika, salt, and pepper until smooth.
03 - Spoon or pipe the yolk filling into the egg white halves. Refrigerate while you cook the topping.
04 - Heat olive oil in a skillet over medium-high heat. Add the sausage slices and cook for 1-2 minutes per side until browned at the edges. Transfer to a plate.
05 - Season the shrimp with Cajun seasoning and garlic powder. Cook in the same skillet for 1-2 minutes per side until pink and opaque, then remove from the heat.
06 - Melt the butter in a small saucepan over medium-low heat. Add the garlic and cook for 30-45 seconds, then stir in hot sauce, lemon juice, seafood seasoning, Cajun seasoning, smoked paprika, cayenne, and brown sugar. Simmer gently for 1 minute.
07 - Top each filled egg half with one sausage slice and one shrimp. Drizzle with warm seafood boil sauce, sprinkle with parsley, and serve right away.

# Good to know:

01 - Makes 24 loaded deviled egg halves.
02 - Best assembled shortly before serving.
03 - Store components separately for the cleanest presentation.

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