Cajun Deviled Egg Phyllo Shells

Cajun Deviled Egg Phyllo Shells


  • 2 1/2 tablespoons Cajun seasoning, divided
  • 30 small cooked shrimp + 1/2 cup, cooked and finely chopped
  • 12 large eggs, hardboiled and peeled, separated
  • 1/3 cup sour cream
  • 2 ounces cream cheese, softened
  • 3 green onions, finely chopped
  • 1 teaspoon spicy brown mustard
  • 2 teaspoons Tabasco sauce
  • 2 (15 count) packages AthensĀ® Mini Phyllo Shells


  1. Season all shrimp with 1 tablespoon Cajun seasoning and set aside for at least 1/2 hour.
  2. Place egg yolks in a medium bowl, discard whites or save for another application. Mash yolks with a fork and mix in sour cream, cream cheese, chopped shrimp, green onions, mustard, tabasco and remaining Cajun seasoning until well combined. Spoon or pipe egg mixture into mini shells. Top each with a cooked shrimp.
  3. Serve immediately or briefly chilled.

Yield: 30 appetizers | Prep: 20 min

Nutrition Information: Serving size: 1 shell (22g), Amount per serving: Calories 60, Calories from Fat 35, Total Fat 3.5g, Saturated fat 1.5g, Trans Fat 0g, Cholesterol 00 mg, Sodium 40mg,Total carbohydrate 2g, Dietary Fiber 0g Sugars 0g, Protein 3g, Vitamin A 4%, Vitamin C 2%, Calcium 2%, Iron 2%

Recipe and photo used with permission from: Athens Foods, Inc.