I’m gonna be real with y’all, egg salad has never been my jam. It’s just so plain. That’s why I created this remix: creole shrimp egg salad. I season up the shrimp with creole seasoning and cook it up, adding in some bacon, hard-boiled eggs, greens and a spicy mustard based sauce. It’s got so much cajun flavor that you will never eat the old school version again.
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How to Make Egg Salad
Step 1: Start with frying up the bacon, then use the grease to cook up the pre-marinated Cajun shrimp. If you’re not using pre-boiled eggs, this is also the time to prepare those as well.
Step 2: Dice the onion, avocado, and hard-boiled eggs. Chop the parsley, crumble the bacon, and cut up the shrimp.
Step 3: To make the egg salad binder. Add mayonnaise, yellow mustard, lemon juice, bacon grease (remaining from cooking), and hot sauce to a bowl, whisking to combine. Pour in the sauce, and gently toss to combine – then finally, carefully fold in shrimp.
Step 4: Season to taste with salt and pepper and sprinkle with microgreens and any additional parsley for garnish. Serve in a big bowl as a side or pile onto your bread of choice!
Creole Shrimp Egg Salad Recipe
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Ingredients
- 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
- Heat a cast-iron skillet to medium-high heat. Once hot, place the bacon in the pan and cook until deeply brown and crisp. Remove from the skillet and add to a paper towel-lined plate. Cool the bacon to room temperature, set aside.
- Prepare the shrimp by removing their tails, rinsing, and drying with a paper towel. In a small bowl, combine the shrimp, olive oil, Cajun seasoning, smoked paprika, and lemon zest. Add a pinch of kosher salt and black pepper, then toss to coat. Cover the bowl and let the shrimp marinate for 10 minutes.
- Bring the cast-iron skillet (with the bacon grease still in it) back to medium-high heat, then carefully toss in the shrimp. Be sure to spread out the shrimp a bit. Cook for about 2 minutes on each side or until plump and pink. Remove from heat and transfer the shrimp to a small heat-safe bowl. Set aside.
- As you wait for the shrimp to cool down, make the egg salad binder. Add mayonnaise, yellow mustard, lemon juice, bacon grease (remaining from cooking), and hot sauce to a bowl, whisking to combine. Cover the bowl and refrigerate until needed.
- Once cool enough to handle, chop the cooked shrimp into smaller pieces if desired. I cut each one into 3-4 chunks.
- In a large bowl, combine the eggs, avocado, shallots or red onion, and parsley. Crumble the bacon over the top of the bowl, pour in the sauce, and gently toss to combine – then finally, carefully fold in shrimp. Season to taste with salt and pepper and sprinkle with microgreens and any additional parsley for garnish.
- Serve in a big bowl as a side or pile onto your bread of choice!
Notes
Nutrition
Serving Suggestions
Once your egg salad is ready to go, sandwich a generous serving between slices of your favorite bread. I love to pair this salad with lightly toasted sourdough, whole wheat baguette, or multigrain bread.
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If you’re not in the mood for a sammy, serve the egg salad over a large bed of greens or with crackers. No matter how you serve it, it’s a great recipe to make ahead for snacking or quick lunches!
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This Creole Shrimp Egg Salad looks absolutely delicious! I can’t wait to try it for my next picnic. The blend of flavors and the touch of spice sound perfect. Thank you for sharing this unique twist on a classic dish!
Thank you for the inspiration. I used your recipe to make a rotini shrimp egg salad. The Cajun direction was perfect. I used a mango scotch bonnet hot sauce instead of the Louisiana sauce, and lemon. And omitted the avocado. It turned out great.
That’s wonderful!!!