Deviled Shrimp Deviled Eggs | Louisiana Kitchen & Culture

Ingredients

• 12 hardboiled eggs
• ½ cup mayonnaise
• 4 teaspoons mustard
• 1 teaspoon hot chile oil or to taste
• salt and pepper to taste
• ½ pound cooked shrimp, chopped
• ¼ cup mayonnaise
• 1 tablespoon grainy mustard
• 1 tablespoon chili sauce
• 2 teaspoons minced green onion, white parts
• 1 teaspoon minced garlic
• 2 teaspoons minced green onions, green parts
• 1 teaspoon minced fresh parsley
• ½ teaspoon minced capers
• ½ teaspoon sweet pickle relish
• ¼ teaspoon granulated garlic
• ¼ teaspoon granulated onion
• ¼ teaspoon celery seeds
• salt and cayenne pepper to taste
• 24 large Louisiana shrimp, boiled and peeled
• 24 thin slices of jalapeño pepper
• 2 tablespoons fresh parsley
• 1 tablespoon minced onion
• zest and juice of 2 lemons
• 1 clove garlic, chopped
• ¼ cup olive oil
• 1 cup rice vinegar