Shrimp Deviled Eggs
“The principle behind deviled eggs remains the same no matter what your add-ins are. Hard-cook a few eggs until the yolks are barely firm. Mash the yolks with chopped seasonings, your add - ins, the spices and mayonnaise. Then stuff the mashed yolks back into the whites. It’s that simple!”
— Chef Christa
Ingredients
1/4 pound shrimp, peeled and deveined
4 eggs
2 or 3 tablespoons chopped good olives
1 tablespoon minced onion
2 tablespoons chopped parsley leaves, more for garnish
1 teaspoon Worcestershire sauce
1 teaspoon extra virgin olive oil
Salt and pepper to taste
2 tablespoons mayonnaise
Get Cooking
Bring a small pot of water to a boil. Add the shrimp and cook until pink, about 2 minutes. Remove shrimp with a slotted spoon. Let cool a bit, then chop.
Add the eggs to the pot, adding water if necessary to cover. Bring water just to a boil, then shut off heat. Cover pot and let eggs rest for 9 minutes, 10 minutes if eggs are large. Plunge eggs into a bowl of ice water. When cool enough to handle, peel.
Halve eggs lengthwise and remove yolks. Mash yolks of 3 eggs in a medium bowl. Add chopped shrimp and remaining ingredients and mix well.
Mound this mixture into egg whites. Crumble remaining yolk on top and garnish with parsley. Serve, or cover with plastic and refrigerate for up to a day; bring back to room temperature before serving.
