How to Make Shrimp Deviled Eggs
These deviled eggs are a tasty and gluten-free appetizer that’s very party-friendly. Appetizers are small servings of foods served before a meal to whet the appetite, or they can be served alone to enable people to dawdle over small servings of different dishes. Serving appetizers stretches out a social gathering while guests circulate, talk, bond, and mingle.
Preparation time: 10 minutes
Cook time: 11 minutes
Yield: 6 servings
1 teaspoon plus dash of salt
8 large cocktail shrimp, cooked and deveined
2 tablespoons plus 1 teaspoon mayonnaise
1/4 teaspoon mustard
1/4 teaspoon dried dill
1/4 teaspoon lemon juice
1/8 teaspoon pepper
Place the eggs in a single layer in a medium saucepan with enough cold water to cover them.
Add a teaspoon of salt to the pan to help prevent the eggshells from cracking. Bring the water to a boil over high heat. As soon as the water starts to boil, let the eggs cook for exactly 11 minutes, and then remove the pan from the heat. Set the pan in the sink and run cold water over the eggs to stop them from further cooking.
Dice the shrimp and set them aside.
Peel the eggs and cut them in half lengthwise. Carefully remove the yolks and place them in a medium bowl. Set the egg whites aside.
Mash the yolks with the back of a fork. Add the mayonnaise, mustard, dill, lemon juice, pepper, and a dash of salt and stir until the mixture is smooth.
Stir in the shrimp until it’s evenly distributed.
With a small spoon, refill the egg white halves, mounding the yolk mixture on top.
Sprinkle the tops lightly with paprika, cover, and refrigerate until serving time.
Per serving: Calories: 68; Total fat: 5g; Saturated fat: 1g; Cholesterol: 122mg; Sodium: 116mg; Carbohydrates: 2g; Fiber: 0g; Sugar: 1g; Protein: 5g.