Cajun Deviled Eggs

Cajun Deviled Eggs
Servings: 12

6 eggs
2 tablespoons mayonnaise
1 teaspoon prepared Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
1 cup, tiny cooked shrimp


Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.


Place shrimp into a food processor and blitz until the shrimp are finley chopped but not quite paste-like.


Carefully slice eggs in half, lengthwise. Remove yolks and place in a medium bowl. Set aside egg whites. Mashing with a fork, mix mayonnaise, Dijon-style mustard, garlic powder, parsley, salt and black pepper with the egg yolks. Add shimp and mix thrououghly.
                         
Fill the hollowed egg white halves with the yolk mixture. Sprinkle with cayenne pepper, adjusting the amount to taste. Cover and chill in the refrigerator until serving.