SHRIMP DEVILED EGGS RECIPE RECIPES

SHRIMP DEVILED EGGS RECIPE - FOOD.COM

Shrimp Deviled Eggs Recipe - Food.com image

This is part of a salad recipe that was in Family Circle Magazine. I am also posting the salad recipe. It is called Shrimp Deviled Egg Salad. The deviled eggs are great in the salad, yet good enough to eat all by themselves.

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

12 hard-boiled eggs
1/2 lb small shrimp (cooked and finely chopped)
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh dill (chopped)
1 tablespoon lemon juice
1/4 teaspoon garlic salt
1/4 teaspoon pepper

Steps:

Cut peeled eggs in half lenghtwise.
Scoop yolks out into a mixing bowl and mash with a fork.
Add mayonniase,dijon mustard,dill,lemon juice,garlic salt,pepper and shrimp to egg yolks and stir to blend completely.
Fill each egg white with yolk mixture.
Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 274.1, FatContent 17.9, SaturatedFatContent 4.4, CholesterolContent 486.7, SodiumContent 347.4, CarbohydrateContent 6.6, FiberContent 0.1, SugarContent 2.5, ProteinContent 20.6

SHRIMP DEVILED EGGS RECIPE - NYT COOKING

Shrimp Deviled Eggs Recipe - NYT Cooking image

“Deviling” an egg usually refers to seasoning the cooked yolk with mustard or anything else that is spicy but not necessarily hot. Then you add your favored flavorings. If I had to pick a favorite, it would be the deviled egg with shrimp. In this preparation, a fairly basic combo is jazzed up with chopped shrimp and olives; I like green, sometimes even pimiento-stuffed, for this.

Provided by Mark Bittman

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/4 pound shrimp, peeled and deveined
4 eggs
2 or 3 tablespoons chopped good olives
1 tablespoon minced onion
2 tablespoons chopped parsley leaves, more for garnish
1 teaspoon Worcestershire sauce
1 teaspoon extra virgin olive oil
Salt and pepper to taste
2 tablespoons mayonnaise.

Steps:

Bring a small pot of water to a boil. Add shrimp and cook until pink, about 2 minutes. Remove shrimp with a slotted spoon. Let cool a bit, then chop.
Add eggs to pot, adding water, if necessary, to cover. Bring water just to a boil, then shut off heat. Cover pot and let eggs rest for 9 minutes, 10 minutes if eggs are large. Plunge eggs into a bowl of ice water. When cool enough to handle, peel.
Halve eggs lengthwise and remove yolks. Mash yolks of 3 eggs in a medium bowl. Add chopped shrimp and remaining ingredients and mix well.
Mound this mixture into egg whites. Crumble remaining yolk on top and garnish with parsley. Serve, or cover with plastic and refrigerate for up to a day; bring back to room temperature before serving.

Nutrition Facts : @context http//schema.org, Calories 151, UnsaturatedFatContent 9 grams, CarbohydrateContent 2 grams, FatContent 12 grams, FiberContent 0 grams, ProteinContent 9 grams, SaturatedFatContent 2 grams, SodiumContent 316 milligrams, SugarContent 0 grams, TransFatContent 0 grams

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