Shrimp Deviled Eggs
Prep: 20 minutes plus standing
Cook: 10 minutes • Serves: 12
1 cup cooked salad shrimp, thawed if necessary, 1/2 cup finely chopped
1/2 cup mayonnaise
3 tablespoons chopped fresh chives
3 tablespoons dill pickle relish
2 teaspoons Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon ground cayenne pepper
Sliced red bell pepper, chopped fresh parsley leaves and/or drained capers for garnish (optional)
1.Place eggs in saucepot large enough to hold them in single layer; add enough water to cover and heat to a boil over medium-high heat. Immediately remove saucepot from heat; cover and let stand 15 minutes. Drain immediately, then transfer to large bowl filled with ice and cold water; let stand 10 minutes.
2.Peel eggs; cut each egg lengthwise in half. Carefully remove yolks and place in medium bowl; place egg white halves on serving platter. With fork, mash yolks until smooth; stir in chopped shrimp, mayonnaise, chives, relish, Dijon mustard, garlic powder, salt and cayenne pepper. Spoon yolk mixture into egg white halves; cover with plastic wrap and refrigerate up to 1 day in advance. Makes 24 deviled eggs.
3.Serve deviled eggs topped with remaining shrimp garnished with bell pepper, parsley and/or capers, if desired.
Approximate nutritional values per serving (2 deviled eggs):
169 Calories, 15g Fat (3g Saturated), 210mg Cholesterol, 394mg Sodium,
1g Carbohydrates, 0g Fiber, 1g Sugars, 0g Added Sugars, 8g Protein
Smart Swaps:
Lighten things up by swapping mayonnaise with Greek yogurt, which adds protein while cutting fat. Eggs are also packed with choline, a nutrient that supports brain health. For easier peeling, reach for slightly older eggs when boiling.
