Spicy Creole Shrimp Dip from Acadiana Table - Cooking by the Book

Ingredients

• 4 large eggs
• 2 pounds (900 g) small (61/70 count) shrimp, peeled and deveined
• 1 jar (16 ounces) Creole mustard or other coarse mustard
• 1 jar (5 ¼ ounces) prepared horseradish
• 1 cup canola oil
• 1 tablespoon freshly squeezed lemon juice
• 1 cup finely diced yellow onion
• 1 cup (150 g) finely diced green bell pepper
• 1 cup (120 g) finely diced celery
• Kosher salt and freshly ground black pepper
• Dash of hot sauce
• Ritz crackers