Egg salad just got a Southern-style makeover! Creole Shrimp Egg Salad is Made with crispy bacon, creole-smoked shrimp, creamy poached egg, fresh veggies, and a mustard-based hot sauce, and it's here to change the game!

Creole Shrimp Egg Salad Recipe
Creole Shrimp Egg Salad Recipe

Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Servings: 6 servings



  • Two thick-cut bacon slices
  • 1 tbsp cajun seasoning
  • 1/3 cup avocado oil mayonnaise
  • 1 tbsp yellow mustard
  • 1 tsp smoked paprika
  • 1 tsp lemon zest
  • Three hot sauce dashes up to 4
  • Six eggs hard-boiled and diced
  • 1/2 lb shrimp deveined and peeled
  • 1 tbsp olive oil
  • 1/2 avocado diced
  • kosher salt and fresh cracked black pepper to taste
  • 1/2 cup mixed microgreens optional
  • 1/2 cup red onion or shallots diced
  • 1 tsp fresh lemon juice
  • 1 tsp bacon grease
  • 1 tbsp fresh parsley chopped and more for garnish


  1. Heat a cast iron skillet over medium to high heat. Once hot, place the bacon in the skillet and cook until brown and crispy. Remove from skillet and add to a paper towel-lined plate—excellent bacon to room temperature set aside.
  2. Prepare shrimp by removing their tails, rinsing, and drying them with a paper towel. In a small bowl, combine shrimp, olive oil, Cajun seasoning, smoked paprika, and lemon peel. Add a pinch of kosher salt and black pepper, then stir until combined. Cover the pot and let the shrimp marinate for 10 minutes.
  3. Return the cast-iron skillet (with bacon grease) to medium-high heat, and carefully toss the shrimp. Make sure the shrimp are slightly flattened—Cook for about 2 minutes on each side or until plump and rosy. Remove from heat, and transfer shrimp to a small heat-safe bowl. Set aside.
  4. While waiting for the shrimp to cool, make the egg salad binder. Add mayonnaise, yellow mustard, lemon juice, bacon fat (leftover from cooking), and hot sauce to a bowl, and whisk to combine well. Cover the bowl and put it in the fridge until needed.
  5. Once cool enough, cut the cooked shrimp into smaller pieces if desired. I cut each one into 3-4 samples. Mix the eggs, avocado, shallots, red onion, and parsley in a large bowl. Bacon is crumbled over the top of the bowl, poured into the sauce, and gently tossed to blend—then, finally, the shrimp are carefully folded in. Season with salt and pepper to taste and sprinkle with the microgreens and any additional parsley for garnish.
  6. Serve in a large bowl as a side dish or piled on the bread of your choice!

Notes for cook

Since this recipe contains eggs and avocado, storage is a little tricky. Avocados oxidize quickly, and eggs need to be kept in the refrigerator. At most, this egg salad will stay overnight if secured in an airtight container. If you want to keep the salad longer, I recommend adding avocado to taste rather than mixing it with the eggs. The egg salad will keep in the refrigerator for up to 3 days.


Calories: 264kcal | Carbohydrates: 4g | Protein: 15g | Fat: 21g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 267mg | Sodium: 527mg | Potassium: 253mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1073IU | Vitamin C: 7mg | Calcium: 93mg | Iron: 2mg

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