Coast Cooking

Coast Cooking: Deviled eggs, Gulf Coast style

I could go on forever about deviled eggs -- when prepared in an interesting way that is. 

Even the standard Southern recipe of mixing the cooked yolk with mayonnaise and perhaps some sweet pickle is delicious, but just think of what else could be added to fortify this simple recipe. 

What about small bits of hard fried country ham, capers, diced jalapeño peppers, small bits of succulent shrimp, or maybe just a homemade garlicky aioli? 

This basic recipe has been served since Roman times, and is still popular all over the world. Even the Japanese get in the act with soy sauce soaked eggs being the center piece. 


It’s best to use fresh eggs but the ones you buy at the grocery store will do.

12 farm fresh eggs

6 med peeled shrimp

3-4 strips smoky bacon


Salt and pepper

1 pinch smoked paprika

Boil the eggs until firm, place in an ice water bath, then remove the shell. Slice in half and separate the eggs from the yolk.  Cook the bacon until crispy, remove, chop and set aside. In the same pan quickly sauté the shrimp over high heat, no more than 2 minutes. Combine the bacon, shrimp, yolks, as much mayonnaise as you like, then season. Refill the eggs with the mixture and serve chilled.