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A tasty and easy to eat standby dressed up with a little chopped shrimp. Such a simple addition but it adds enough wow to change the dish and get you a lot of compliments. The best deviled eggs you or your guests ever ate!
Shrimp Deviled Eggs
Try cooking your eggs my way and you will be so happy that you do not have a nasty green ring around the yolk! Voila.
Author: Susan Maria Leach, Before & After
- 6 large eggs
- 3 tablespoons Hellmann's mayonnaise
- 3 tablespoons Fage Greek yogurt
- 1 teaspoon Dijon mustard
- Old Bay seasoning
- ¼ pound cooked shrimp very finely chopped
- 3 scallions, finely minced, including tender green tops
- 1 teaspoon chopped fresh dill - if you are not using fresh, do not use dried
- Place eggs in a covered pan just large enough for a single layer. Add room temperature water to cover the eggs by about one inch.
- Place pot on high heat and when the water just begins to boil, cook for 1 minute.
- Turn off the heat, cover the pot, remove from burner and set timer for 15 minutes.
- Drain the eggs, shake them in the pan to crack the shells and fill pot with cold water to cool down eggs before peeling.
- Neatly split eggs lengthwise and remove yolks to a medium bowl. Mash yolks with fork until fine textured and fluffy.
- Blend with mayonnaise, yogurt, mustard, ¼ teaspoon Old Bay, shrimp, scallions and dill.
- Using a small metal 'ice cream' scoop, portion the filling into the egg white halves.
- Lightly sprinkle with additional Old Bay and garnish with fresh dill. Cover platter and chill.