Pops of sassy south Louisiana flavor fill each bite of these Creole basil aioli shrimp stuffed eggs. Tangy, creamy, rich, and oh soooo basil-y, these stuffed eggs are a surprise and delight for those who dare to try a little something yum-delicious different stuffed into their hard-boiled egg. Yep and yay…
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Oh Creole Basil Aioli Shrimp Stuffed Eggs, You Sure Do Have a Spicy Bite…Yep…
I’m always in the kitchen, doing the same-old, same-old kitcheny kind of things. But, I also always have an eye out for something-not-so-same-old-at-all to come right out of my admittedly waaaayyyy overactive home cook mind. Yep.
Each spring, Mark plants a garden bed of basil. And, each fall, he pulls most of what he planted out of the flowering basil bed. He saves the seeds, and we (I mean he) usually has more than enough to get the basil bed going the next year. Well, this year was not a typical year for our basil bed. This year, many of the basil seeds didn’t take in the soil. They just stayed tucked in their earth beds and left us with a cold, wrong-color-green half bed to mourn. Sigh. Kick. Scream.
But, oddly enough, there were a few flourishing plants that Mark left to continue to provide us with fresh basil leaves for as long as possible. Yep.
The other day, I was sitting on my back patio, staring out at the fresh basil straglers hanging on with every ounce of fight left in them. Tall, and skinny, and swinging with swollen seed pods, with a few fresh mustache leaves overripe for the picking. Yep. It’s late November after all, but the south Louisiana weather now is like having all four seasons every day.
Most days, we wake up to the slap stupid cold, then it warms and feels like spring from the time the sun comes fully up to about 12:30. Then, we almost perspire around the 2 o’clock hour if we happen to be outside. We catch an hour, maybe two of fall from about 3 to 5 pm, when the wind blows the dried leaves off of the trees into our yard.
It was around that time that I started thinking about these Creole basil aioli shrimp stuffed eggs. I love basil aioli, and I’ve got extra shrimp in my freezer right now for Thanksgiving. And eggs. Lots and lots of eggs.
So, after a few days of obsessing, I finally took the plunge and put the three of them together…
Creole Basil Aioli Shrimp Stuffed Eggs Sure are Different, Y’all…
To be honest, my Creole basil aioli shrimp stuffed eggs isn’t an exact recipe. Nope. It’s more of a make-it-your-own way method that lets you control how much of everything you want in your own egg.
Cool ranch dressing, fresh or dried basil, mayonnaise, garlic, and lemon juice is all you need to make these shrimp stuffed eggs. Oh, and Creole mustard, or yellow mustard if you’re feeling less adventurous.
The creamy ranch/mayo mix, the sweet basil, and the Creole mustard come together to make a tangy, 5-minute filling for the eggs. And the baked shrimp on top take all of 10 minutes to make. So, if you have hard-boiled eggs already, this whole thing comes together like lightning. Yep.
Share these Creole basil aioli shrimp stuffed eggs with those who want a pop of ‘oh, oh my’ flavor. And see y’all on the yum side…
**Please see the notes on this one, y’all. I developed the aioli last year, and I’m really, really happy with the way that the original recipe tastes with fresh veggies, and chicken and fish. However, since the amount of basil is a lot more subjective when paired with eggs and shrimp, I’m giving looser guidelines for this particular recipe so you can further customize it to your liking.
Creole Basil Aioli Shrimp Stuffed Eggs
- 1/2 to 3/4 pound fresh shrimp peeled and deveined
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- black pepper and cayenne pepper to taste
- 4 tablespoons gluten free ranch dressing
- 3 tablespoons mayonnaise
- 1 tsp. to 1 1/2 tablespoons fresh or dried basil
- 1/4 to 3/4 tsp. Creole mustardor yellow mustard
- 1/2 tsp. to 1 1/2 tsp. lemon juice
- 1 to 2 garlic cloves shaved over a microplane
- salt black pepper, and cayenne pepper to taste
- 10 to 12 hard-boiled eggs peeled, cut in half, and yolk removed
- Preheat oven to 375 degrees F.
- Season shrimp with paprika, dried parsley, onion powder, garlic powder, black pepper, and cayenne pepper.
- Arrange in a single layer on a baking sheet.
- Bake for 8 to 11 minutes, or until opaque.
- Remove from oven, and let cool. Keep a whole baked shrimp to top each egg. Then rough-chop the rest, and set aside.
- Mix the ranch and mayonnaise together in a bowl. Add the remaining ingredients, a little at a time, until the basil, garlic, lemon juice, and seasonings suit your tastes. Mix the cut shrimp into the aioli. ( You can also add some of the cooked egg yolk to the mixture, if desired, but I didn't.)
- Fill each hollow egg with aioli, then top with shrimp.
- Serve immediately or refrigerate for up to 24 hours.