Shrimp Deviled Eggs Recipe

Serves/Makes: 4

Ingredients:

• 1/4 pound medium to large shrimp, peeled
• 4 hard-cooked eggs
• 6 pimento-stuffed olives, chopped
• 1 tablespoon minced onion
• 2 tablespoons chopped fresh parsley plus additional sprigs for garnish
• 1 teaspoon Worcestershire sauce
• 1 teaspoon extra-virgin olive oil
• Salt, pepper to taste
• 2 tablespoons mayonnaise, preferably homemade

How to cook Shrimp Deviled Eggs:

• Bring a small pot of water to a boil. Add the shrimp and cook until pink, 2 to 5 minutes. Drain, rinse under cold water and drain again and chop into small dice.
• Peel the eggs, halve them lengthwise and remove the yolks. Mash 2 of the yolks in a medium bowl and set aside the remaining yolks. Add the shrimp, olives, onion, parsley, Worcestershire sauce and oil and mix well. Season with salt and pepper.
• Mound this mixture in the egg-white shells. Top with a little dollop of mayonnaise and crumble the remaining egg yolks on top.
• Garnish with parsley and serve, or cover with plastic wrap and refrigerate for up to a day; bring back to room temperature before serving.

Notes:
The Shrimp Deviled Eggs recipe easy to prepare and so good! This dish usually is served on Super Bowl Sunday.

This recipe for Shrimp Deviled Eggs serves/makes: 4

The Shrimp Deviled Eggs recipe is adopted from The Pasadena Star News – January 31, 2006.

Main Ingredient: Shrimp 
Preparation Method: Salad 
Cuisine: American