PLAIN DEVILED EGG RECIPE RECIPES

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SHRIMP DEVILED EGGS | JUST A PINCH RECIPES



Shrimp deviled eggs | Just A Pinch Recipes image

This recipe is a holiday favorite. One day I decided to kick up my deviled eggs. Who doest love shrimp so I combined the two and it was a huge success. Everyone loved them and wanted more. There easy to make and does not require lots of time. Even though the recipe calls for different measurements of ingredients you can adjust to your likings.

Provided by DEMETRIA ROLLINS @demetriamccoy1973-4910

Categories     Seafood Appetizers

Prep Time 30 minutes

Cook Time 15 minutes

Yield 12

Number Of Ingredients 7

12 hard boiled eggs
24 medium cooked plain shrimp
1 teaspoon(s) salt and pepper
2 teaspoon(s) sugar
1 tablespoon(s) mustard
1 cup(s) mayo
3 dash(es) parsley

Steps:

  • Boil eggs for about 10 to 12 minutes. Cool in cold water, and peel. Cut in half, put yolks in mixing bowl, arrange egg white parts on platter.
  • Mix all ingredients together except shrimp and parsley. Add more or less mayo to desired thickness.
  • Fill egg whites with yolk mixture, then top each egg with 1 shrimp, sprinkle with parsley. Serve cold

DIJON DEVILED EGGS RECIPE - BETTYCROCKER.COM



Dijon Deviled Eggs Recipe - BettyCrocker.com image

Trade fat-free sour cream for mayo in this leaner version of deviled eggs, always a party pleaser. Green onion and Dijon mustard deliver extra zing.

Provided by Betty Crocker Kitchens

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Yield 12

Number Of Ingredients 6

6 eggs
3 tablespoons fat-free sour cream
3 tablespoons creamy Dijon mustard
1 medium green onion, finely chopped (1 tablespoon)
1/4 teaspoon seasoned salt
Paprika

Steps:

  • In 2-quart saucepan, place eggs in single layer; add cold water until 1 inch above eggs. Cover and heat to boiling; turn off heat. If necessary, remove pan from heat to prevent further boiling. Cover and let stand 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. To remove shell, crackle it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
  • Cut peeled eggs lengthwise in half. Scoop out egg yolks into small bowl; mash with fork. Stir in sour cream, mustard, onion and seasoned salt.
  • Fill egg white halves with egg yolk mixture, heaping lightly. Sprinkle with paprika. Cover and refrigerate up to 24 hours.

Nutrition Facts : Calories 45 , CarbohydrateContent 1 g, CholesterolContent 105 mg, FatContent 0 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 85 mg, SugarContent 0 g, TransFatContent 0 g

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