Alligator Eggs Written by ryannimilwich on March 3, 2020 in Appetizers Jump to RecipePrint Recipe Print Alligator Eggs 0 from 0 votes Course: Appetizers, SnacksCuisine: MexicanDifficulty: Medium Servings12servingsPrep time1hour Cooking time30minutes This scrumptious appetizer calls for beer, jalapeno peppers, shrimp and hot chili sauce. Ingredients 36 Medium Jalapenos1/2 Pound Shrimp2 Tsp Mayonnaise2 Tsp Red Hot Pepper Sauce2 Tsp Capers4 Tbsp Scallions, spring or green onion2 Tsp Parsley Leaves1/2 Tsp Dijon Mustard1/2 Tsp Horseradish1/4 Tsp Paprika1 Pinch Salt1 Dash Peanut Oil1 3/4 Cups All Purpose Flour3/4 Cup Beer2 Large Eggs2 Tbsp Vegetable Oil1 1/2 Tbsp Ketchup2 Tsp Worcestershire Sauce1 1/2 Tsp Lemon Juice1 1/2 Tsp Baking Powder1 Tsp Cayenne Pepper Directions Using small, sharp knife; cut 1½ inch slit at stem end on side of each chili. Scrape out seeds; do not tear stems. Rinse out chilies. Drain on towels. Mix next 9 ingredients. Season filling with salt and pepper. Spoon about 1 teaspoon into each chili (do not overstuff; chili should close). Arrange chilies on baking sheet. Refrigerate. Heat ¾ inch peanut oil in heavy large skillet to 350℉ (180℃). Blend in remaining ingredients in large bowl. Dredge each chili in mixture, coating completely. Add chilies to skillet (in batches; do not crowd) and fry until golden brown, turning once, about five minutes. Drain on paper towels and serve.