Alligator Eggs Recipe

Name: Alligator Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 36 each jalapeno pepper roasted and peeled; 1/2 pound shrimp cooked, peeled and deveined, minced; 2 teaspoons mayonnaise; 2 teaspoons red hot pepper sauce prepared; 2 teaspoons capers minced; 2 teaspoons scallions, spring or green onions minced; 2 teaspoons parsley leaves fresh, minced; 1/2 teaspoon dijon mustard; 1/2 teaspoon horseradish; 1/4 teaspoon paprika; 1 x salt fresh ground pepper, to taste; 1 x peanut oil; 1 3/4 cups flour, all-purpose; 3/4 cup beer room temp; 2 large eggs room temp; 3 tablespoons scallions, spring or green onions minced; 2 tablespoons vegetable oil; 1 1/2 tablespoons ketchup; 2 teaspoons worcestershire sauce; 1 1/2 teaspoons lemon juice; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons salt; 1 teaspoon cayenne pepper

Servings: persons

36 each jalapeno pepper roasted and peeled
1/2 pound shrimp cooked, peeled and deveined, minced
2 teaspoons mayonnaise
2 teaspoons red hot pepper sauce prepared
2 teaspoons capers minced
2 teaspoons scallions, spring or green onions minced
2 teaspoons parsley leaves fresh, minced
1/2 teaspoon dijon mustard
1/2 teaspoon horseradish
1/4 teaspoon paprika
1 x salt fresh ground pepper, to taste
1 x peanut oil
1 3/4 cups flour, all-purpose
3/4 cup beer room temp
2 large eggs room temp
3 tablespoons scallions, spring or green onions minced
2 tablespoons vegetable oil
1 1/2 tablespoons ketchup
2 teaspoons worcestershire sauce
1 1/2 teaspoons lemon juice
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon cayenne pepper

1
Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each chili.
2
Scrape out seeds; do not tear stems.
3
Rinse out chilies.
4
Drain on towels.
5
Mix next 9 ingredients.
6
Season filling with salt and pepper.
7
Spoon about 1 teaspoon into each chili (do not overstuff; chili should close).
8
Arrange chilies on baking sheet.
9
Refrigerate.
10
Heat 3/4 inch peanut oil in heavy large skillet to 350F (180C).
11
Blend in remaining ingredients in large bowl.
12
Dredge each chili in mixture, coating completely.
13
Add chilies to skillet (in batches; do not crowd) and fry until golden brown, turning once, about five minutes.
14
Drain on paper towels and serve.

849

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 36 each jalapeno pepper roasted and peeled, 1/2 pound shrimp cooked, peeled and deveined, minced, 2 teaspoons mayonnaise, 2 teaspoons red hot pepper sauce prepared, and more.

Yes, Alligator Eggs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Alligator Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions