2 tsp extra-virgin olive oil
24 small shrimp peeled and deveined
1 1/2 tsp creole seasoning
12 hard-boiled eggs
6 tbsp mayonnaise
2 tsp vinegar
1 tbsp cajun mustard
1/2 tsp horseradish
1 tsp mined onion
4 strips of bacon cooked crisp cut into 1/2 inch pieces
Paprika to garnish
Heat the olive oil in a skillet on high heat. Toss the shrimp in 1 tsp creole seasoning and sauté until opaque and cooked through. Remove from heat.
Peel shells off eggs. Split each egg in half lengthwise. Scoop the yolk from each egg into a mixing bowl. Add mayonnaise, vinegar, mustard, horseradish, minced onion, and 1/2 teaspoon creole seasoning to yolks. Using a hand mixer or fork, mash yolks and combine ingredients until smooth.
Transfer the yolk mixture into a large plastic bag and snip off one corner; pipe the mixture into the egg white halves.
Top each egg with a shrimp, bacon and sprinkle with paprika.