Smoked deviled eggs with shrimps

• 3 eggs
• 100 g shrimp
• 3 tbsp Miracle Whip
(optional mayonnaise)
• 1 tbsp medium-hot mustard
• 2 slices of bacon
• Juice of 1 lime & 1 lime
for decoration
• some flat-leaf parsley
• Cajun spice mix
• some olive oil
• Salt, pepper and paprika powder
(optional chili flakes)
The taste
• optional Sriracha sauce
(chili sauce)
• Smoking wood of your choice

Boil the eggs until they are hard, leave to cool, peel and pat dry. Prepare the grill for indirect grilling and set it at 120 to 130 °C. Smoke the eggs for about 8 to 10 minutes with some smoke wood. Lightly coat the prawns with olive oil, season with the Cajun spice mix and drizzle with lime juice. Place a griddle (cast iron plate) on the grill. Fry the marinated prawns and bacon on it at about 220 to 230 °C. Then chop both into small pieces (for the garnish: keep half an egg, one whole prawn and a larger piece of bacon). Finely chop the parsley

chop. Halve the smoked eggs, remove the egg yolks and mix them with mustard, mayonnaise, parsley, the prawns and the bacon with a fork until they form a homogenous mass. Season with Cajun, salt and pepper to taste. Now fill the mixture into the halved eggs with a small spoon. Sprinkle with paprika (optionally chili flakes) and garnish with a prawn and a piece of bacon (optionally drizzle with chili sauce depending on the desired level of spiciness). Serve on a plate with lime wedges and some parsley.

FIRE&FOOD Issue 1-2020