Florida Department of Agriculture and Consumer Services

Shrimp in Deviled-Egg Boats

Posted April 16, 2013 in Sides, Starters, Shrimp

Shrimp in Deviled-Egg Boats

Ingredients:

  • 16 large shrimp, cooked, peeled and deveined
  • 1/2 teaspoon seafood seasoning
  • 8 large eggs, hard-boiled, peeled and cooled
  • 4 tablespoons mayonnaise or sour cream
  • 4 teaspoons parsley, minced
  • 2 teaspoons Dijon mustard (or to taste)
  • 1 teaspoon vinegar
  • 2 teaspoons green onions, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon curry powder
  • 3 drops hot pepper sauce (optional)
  • parsley, chopped for garnish

Directions:

  1. In a small bowl, toss shrimp with seafood seasoning; cover and chill for 1 hour.
  2. Slice hard-boiled eggs in half lengthwise and remove yolks.
  3. In a mixing bowl, mash yolks with a fork and add remaining ingredients.
  4. Spoon the yolk mixture into the egg white halves, mounding slightly.
  5. Top each egg half with a seasoned shrimp and wedge into yolk filling.
  6. Arrange on a platter, garnish with parsley and chill until ready to serve.

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