SHRIMP DEVILED EGGS

Shrimp Deviled Eggs

 

A wonderful holiday standby dressed up with a little seafood. Such a simple addition but it adds enough ‘wow’ to make you blush from the compliments. I start with the first step of cooking the eggs, as it is just as easy to turn out eggs with a tender white and a beautiful yellow yolk… minus the green ring.

6 large eggs
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
½ teaspoon Old Bay seasoning
¼ pound cooked shrimp finely chopped
3 scallions, finely minced, including tender green tops

Place eggs in a covered pan just large enough for a single layer. Add water to cover the eggs by about one inch. Bring to a boil over high heat, cover pan, reduce heat to low and barely simmer for 16 minutes. Pour off hot water, fill pan with cold water, cooling eggs enough to handle. Crack and remove shells immediately.

Neatly split eggs lengthwise and remove yolks to a medium bowl. Mash yolks with fork until fine textured and fluffy. Add mayonnaise, mustard, Old Bay, shrimp, half of the scallions and blend well. Scrape filling into a medium plastic bag and squeeze into one corner. Snip off corner with scissors about ½ inch from tip to use as a pastry bag. Place whites on decorative plate and fill each hollow with a squeeze of filling. Sprinkle with Old Bay and garnish with remaining scallions. Cover platter and chill.

Makes 12 deviled eggs.
Each half:
Calories 65,
fat 5g,
carbs .5g,

protein 5g