Deviled Eggs With Shrimp Recipe 455

SHRIMP DEVILED EGGS

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.

SHRIMP DEVILED EGGS

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.

DEVILED EGG-SHRIMP SUNDAY MORNING CASSEROLE

Steps:

• Devil the eggs and lay in a lightly greased 9x13" glass pyrex dish.
• Mix butter flour and milk. Stir constantly until thickened to desired amount.
• Add lemon juice, shrimp, mushroom, sherry cheese and chives.
• Mix until well blended and pour over deviled eggs to cover.
• (Instead of shrimp, you can substitute crab, tuna, etc.).
• Bake at 350 degrees F for 30 minutes.

DEVILED EGGS WITH SHRIMP RECIPE - (4.5/5)

Steps:

• Bring a medium saucepan half filled with salted water to a boil. Add shrimp, cover the pot and cook just until shrimp are pink and opaque all the way through, about 3 minutes. Immediately drain shrimp and cool under cold water. Pat dry. With a small spoon, remove yolks from the eggs and place them in a food processor. Add mayonnaise, sour cream, mustard, salt, cayenne and chopped dill. Process until the mixture is very smooth, stopping frequently to scrape down the sides of the bowl. Spoon yolk mixture into egg halves, filling them until they are just a little more than level with the white (don't mound the mixture in). Top each egg half with a shrimp and a small piece of dill. Place on a platter and serve immediately or cover and chill up to 8 hours.

DEVILED EGGS WITH CAJUN SHRIMP

Steps:

• Cut each egg in half lengthwise. Remove the yolks and transfer them to a medium bowl. Place the egg whites on a serving platter and set aside.
• Mash the yolks with a fork. Stir in the mayonnaise, relish, mustard, salt and pepper. Scoop an equal amount into each egg white half with a small spoon. Sprinkle smoked paprika on top of each deviled egg. Cover and refrigerate while you prepare the shrimp.
• Give the shrimp a quick rinse in a colander under running water, then drain. Pat the shrimp dry with a paper towel, then transfer to another medium bowl. Sprinkle with the Cajun seasoning and toss to coat.
• Melt the butter in a large nonstick skillet over medium heat until the butter starts to shimmer. Swirl the butter around so that it coats the bottom of the skillet evenly.
• Add the shrimp in a single layer and cook for 45 seconds. Flip and cook until the shrimp are pink and cooked through, 45 to 60 seconds. Remove the shrimp from the heat and set aside.
• When ready to serve, top each deviled egg with 1 shrimp.

SHRIMP AND DILL DEVILED EGGS

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• Slice eggs in half lengthwise. Remove yolks. Set aside whites.
• In a medium bowl, mash egg yolks with a fork. Mix together with mayonnaise, shrimp, green onions, fresh dill weed, lime juice, prepared Dijon-style mustard, hot pepper sauce and ground black pepper.
• Spoon approximately 1 tablespoon egg yolk mixture into each egg white. Garnish with fresh dill weed. Chill in the refrigerator until serving.

SHRIMP DEVILED EGGS

Steps:

• Place eggs in single layer in 2-quart saucepan; add enough cold water so it is at least 1 inch above eggs. Heat to boiling; remove from heat. Cover and let stand 18 minutes. Drain; rinse with cold water. Let stand in ice water 10 minutes.
• Peel eggs; cut lengthwise in half. Slip out yolks; place in medium bowl. Mash yolks with fork until smooth. Reserve 1 teaspoon green part of onions for garnish. Stir mayonnaise, vinegar, salt, pepper sauce and remaining green onions into mashed yolks. Fold in shrimp.
• Fill egg whites with yolk mixture, heaping it lightly. Just before serving, top with cocktail sauce and reserved green onions.