Eggs: Shrimp Deviled Eggs

By á-4084

Ingredients

• 6 extra-large hard-boiled eggs, cooled
• 6 large shrimp
• 3 teaspoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 1 teaspoon capers, drained and finely chopped
• 1 teaspoon finely chopped fresh parsley leaves
• Tabasco sauce, to taste
• 2 teaspoons finely chopped fresh dill

Details

Servings 1
Adapted from food.com

Preparation

Step 1

Place the shrimp in a small saucepan with enough water to cover; bring to a boil, remove from the heat and let stand 1 minute. Drain, add cold water to cover and let stand 5 minutes.

Carefully peel the shells from the eggs. Cut the eggs in half lengthwise; place the yolks in a mixing bowl and reserve the whites.

Shell, de-vein, and chop the shrimp finely, then add to the egg yolks.

Add the mayonnaise, mustard, lemon juice, capers, parsley and Tabasco and mash the mixture with a fork until smooth.

Fill the whites with equal amounts of the mixture and sprinkle dill over the tops.

Cover with plastic wrap and chill until ready to serve.