Shrimp And Deviled Egg Salad Rolls Recipes

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SHRIMP AND DILL DEVILED EGGS



Shrimp and Dill Deviled Eggs image

Shrimp and dill add a welcome twist to this picnic favorite. One teaspoon of dried dill weed may be substituted for one tablespoon of fresh dill weed.

Provided by Michele O'Sullivan

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 50m

Yield 12

Number Of Ingredients 10

6 eggs
¼ cup mayonnaise
1 (4.5 ounce) can shrimp, rinsed and drained
2 tablespoons chopped green onions
1 tablespoon chopped fresh dill weed
1 tablespoon lime juice
2 teaspoons prepared Dijon-style mustard
¼ teaspoon hot pepper sauce
1 pinch ground black pepper
fresh dill weed

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.

Nutrition Facts : Calories 83.3 calories, Carbohydrate 0.9 g, Cholesterol 113.2 mg, Fat 6.3 g, Fiber 0.1 g, Protein 5.7 g, SaturatedFat 1.4 g, Sodium 102.9 mg, Sugar 0.3 g

DILLED SHRIMP AND EGG SALAD WRAPS



Dilled Shrimp and Egg Salad Wraps image

Adding shrimp and fresh dill weed make egg salad special; tucking it into a tortilla makes it awesome!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10m

Yield 4

Number Of Ingredients 8

4 hard-cooked eggs, chopped
1 cup chopped cooked shrimp
1 tablespoon chopped fresh dill weed
2 tablespoons finely chopped red onion
3 tablespoons creamy mustard-mayonnaise sauce
1/4 teaspoon salt
4 Old El Paso™ flour tortillas (8 inches in diameter)
2 cups shredded lettuce

Steps:

  • Mix all ingredients except tortillas and lettuce in medium bowl.
  • Spread shrimp mixture evenly on each tortilla; top with lettuce. Fold in sides of each wrap; roll up. Cut each in half.
  • Serve immediately, or wrap each sandwich in plastic wrap and refrigerate until serving, up to 24 hours.

Nutrition Facts : Calories 290, Carbohydrate 26 g, Cholesterol 285 mg, Fiber 2 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 670 mg

SHRIMP EGG SALAD



Shrimp Egg Salad image

This recipe was inspired by the open face shrimp sandwich served at Ikea's cafeteria and my love of deviled eggs.

Provided by MEISENBACH

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 6

1 pound cooked shrimp - peeled, deveined, and chopped
4 hard-cooked eggs, chopped
4 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 sprig chopped fresh dill
4 leaves green leaf lettuce

Steps:

  • In a medium bowl, mix together the shrimp, eggs, mayonnaise and mustard. Spoon onto lettuce leaves to serve.

Nutrition Facts : Calories 291.9 calories, Carbohydrate 1.6 g, Cholesterol 438.6 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.3 g, SaturatedFat 3.6 g, Sodium 428.8 mg, Sugar 0.8 g

DEVILED EGG-SHRIMP SUNDAY MORNING CASSEROLE



Deviled Egg-Shrimp Sunday Morning Casserole image

Recently my canasta group experienced this DELICIOUS dish at a holiday potluck/white elephant gathering. IT WAS WONDERFUL. After trying to find the recipe on "zaar" without any success, low and behold she sent it to me. She said it's an old recipe they used to call "Friday Night Special". Well, I've changed the name a bit but I really think many of you out there will love it; we all (24) sure did. Everyone wanted the recipe!

Provided by Judikins

Categories     Breakfast

Time 1h10m

Yield 1 9x13, 6-8 serving(s)

Number Of Ingredients 15

6 hard-cooked eggs
1/8 teaspoon dry mustard
1 tablespoon mayonnaise
1/8 teaspoon salt
1 dash pepper
1 tablespoon capers, to the yolk mixture
2 tablespoons butter
1/4 cup flour
1 3/4 cups whole milk
2 tablespoons lemon juice
2 tablespoons sherry wine
1 cup cook shrimp
1 cup cooked mushroom
1/2 cup grated American cheese or 1/2 cup swiss cheese
1 tablespoon chopped fresh chives

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.

Nutrition Facts : Calories 208.1, Fat 12.4, SaturatedFat 5.5, Cholesterol 229.9, Sodium 228.1, Carbohydrate 10, Fiber 0.3, Sugar 5, Protein 9.7

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.

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