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!
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.
- 6 large eggs
- 3 tablespoons Hellmann's mayonnaise
- 3 tablespoons Fage Greek yogurt
- 1 teaspoon Dijon mustard
- Old Bay seasoning
- 1/4 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, 1/4 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.