Classic Recipe For Deviled Eggs Recipe For Shrimp

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SHRIMP DEVILED EGGS



Shrimp Deviled Eggs image

Shrimp Deviled Eggs are a great twist on the classic recipe. With just a bit of mayonnaise, along with Dijon mustard and spices, hard boiled eggs are turned into something worthy of a holiday appetizer or brunch dish.

Provided by Dara Michalski | Cookin' Canuck

Categories     Appetizers     Brunch

Time 30m

Number Of Ingredients 8

6 hard-boiled eggs (peeled)
3 tablespoons light mayonnaise ((Note 2))
1/4 pound small cooked shrimp ((salad shrimp), divided (Note 2))
1 teaspoon Dijon mustard
1/8 teaspoon garlic powder
1/8 teaspoon kosher salt (or to taste)
1 tablespoon minced flat-leaf parsley (for garnish)
Paprika (for garnish (optional) (Note 3))

Steps:

  • Cut the hard boiled eggs in half lengthwise. Carefully remove the yolks and place them in a medium bowl.
  • Smash the egg yolks, mayonnaise and Dijon mustard with the back of a fork until fairly smooth.
  • Set aside 12 of the shrimp. Chop the remaining shrimp. Stir the chopped shrimp into the egg, along with the garlic powder and salt. Taste and adjust seasoning as desired.
  • Fill the egg white halves with the mashed egg mixture. Place one shrimp on top of each stuffed egg.
  • Garnish with parsley and a light sprinkle of paprika. Serve.

Nutrition Facts : ServingSize 1 stuffed egg half, Calories 54.6 kcal, Carbohydrate 0.7 g, Protein 5.2 g, Fat 3.3 g, SaturatedFat 0.8 g, Cholesterol 111.4 mg, Sodium 102.1 mg, Sugar 0.3 g

DEVILED EGGS WITH SHRIMP



Deviled Eggs with Shrimp image

There's really only one thing that could be better than creamy deviled eggs with fresh chives and lemon: the same, with shrimp on top!

Provided by My Food and Family

Categories     Dairy

Time 15m

Yield 24 servings

Number Of Ingredients 7

1 doz. hard-cooked eggs
1/2 cup KRAFT Real Mayo
1 Tbsp. GREY POUPON Dijon Mustard
Zest of 1 lemon
1 Tbsp. chopped fresh chives
24 cooked cleaned small shrimp (6 oz.)
4 cucumber slices, each cut into 6 wedges

Steps:

  • Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add mayo; beat with mixer until blended. Add mustard, lemon zest and chives; mix well.
  • Spoon or pipe egg yolk mixture into centers of egg whites.
  • Top with shrimp and cucumbers.

Nutrition Facts : Calories 80, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g

SHRIMP DEVILED EGGS



Shrimp Deviled Eggs 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.

Provided by islandgirl77551

Categories     Savory

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

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.

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

An easy recipe for a flavorful addition to your appetizer assortment! This appetizer tastes best when served fresh and cold. Keep in a cool place until serving.

Provided by Kristina

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 1h

Yield 12

Number Of Ingredients 8

6 large eggs
1 cup mayonnaise
¼ cup finely chopped celery
¼ cup finely chopped red onion
1 tablespoon Dijon mustard
1 teaspoon garlic powder
½ teaspoon white vinegar
1 pinch paprika, or to taste

Steps:

  • Place eggs in a saucepan and add enough cold water to cover; boil eggs for 10 minutes. Drain. Let eggs cool in the refrigerator for 15 minutes.
  • Mix mayonnaise, celery, onion, mustard, garlic powder, and vinegar in a bowl. Peel eggs and slice in half vertically; remove egg yolks and add to mayonnaise mixture. Mash yolks into mayonnaise mixture, then stir until thick and creamy.
  • Transfer yolk mixture to a resealable plastic bag. Snip a corner from the bag with scissors and pipe yolk mixture into the egg whites. Sprinkle paprika over eggs. Chill in the refrigerator for 20 minutes before serving.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 1.6 g, Cholesterol 100 mg, Fat 17.1 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 3 g, Sodium 172.6 mg, Sugar 0.6 g

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