This Devil’s Egg Po Boy is devilishly delicious. What a stupid pun.
With Easter coming up, I wanted to do more of an off-the-wall recipe for all those left over Easter eggs. It’s no mystery that I’m a big fan of Cajun food, so I decided I’d come up with a shrimp and egg po boy to mix things up a bit this Easter. Although your typical deviled egg ingredients aren’t in this one (it’s more egg salad), I still couldn’t resist a name like The Devil’s Egg Po Boy. I just don’t think you can say that one in your head without a Louisiana accent attached to it.
This one is truly for the carnivores! There’s no veggies on this po boy, which is fine because you won’t really find them on a po boy most of the time anyway. Typically with your po boys you want to use french bread. It’s what’s used traditionally and has that nice crispy/flaky crust on the outside with the soft warm bread on the inside. However, you could always substitute some hoagies for the french bread if you’re not a fan. There’s a lot of adjustable variables in this recipe. Some like their egg salad sloppier, so up the mayo and mustard. Some like their cajun spicier, so get generous with the hot sauce and pepper. Make your own (as most cooking goes anyway). Good luck, and enjoy!
The Devil’s Egg Po Boy Recipe
Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins
10 oz Frozen Shrimp
4 1/2 Tbsp Mayo
1 Tbsp Dijon Mustard
1/2 Tbsp Creole Seasoning
1/2 Tbsp Pepper
3 Shakes Hot Sauce
Step 1. Using a larger sauce pan than you’d typically need, bring water to a boil. Once water is boiling place the eggs in for 10 minutes. Once there is 3 minutes left on the timer, add some salt and your shrimp. Remove the eggs and shrimp and place both in cool water.
Step 2. Peel and chop the boiled eggs and combine in a bowl with all the other ingredients. Mix well and adjust the mayo/mustard for wetness preference, and hot sauce/pepper for your spice preference. Load your sandwiches with the mixture and serve.
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