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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (166g) Recipe makes 6 servings |
||
| Calories 274 | ||
| Calories from Fat 161 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.9g | 27% | |
| Saturated Fat 4.4g | 21% | |
| Monounsaturated Fat 6.0g | ||
| Polyunsaturated Fat 5.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 486mg | 162% | |
| Sodium 347mg | 14% | |
| Potassium 206mg | 5% | |
| Total Carbohydrate 6.6g | 2% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 2.5g | ||
| Protein 20.6g | 41% | |
Shrimp Deviled Eggs
By: islandgirl77551
Jul 12, 2005
This is part of a salad recipe that was in Family Circle Magazine. I am also posting the salad recipe. It is called Shrimp Deviled Egg Salad. The deviled eggs are great in the salad, yet good enough to eat all by themselves.
SERVES 6
Ingredients
- 12 hard-boiled eggs
- 1/2 lb small shrimp (cooked and finely chopped)
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill (chopped)
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
Directions
1
Cut peeled eggs in half lenghtwise.2
Scoop yolks out into a mixing bowl and mash with a fork.3
Add mayonniase,dijon mustard,dill,lemon juice,garlic salt,pepper and shrimp to egg yolks and stir to blend completely.4
Fill each egg white with yolk mixture.5
Cover and refrigerate until ready to serve.
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Browse similar recipes by category
- Course > Appetizers
- Course > Side Dishes
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Eggs/Dairy > Eggs
- Preparation > Time to Make > < 15 mins
- Preparation > Presentation > Finger Food
- Preparation > Presentation > Served Cold
- Occasion > Holiday/Event
- Occasion > Brunch
- Occasion > Taste/Mood > Savory
Featured Reviews for This Recipe
From: Chef #271848
On Jun 29, 2007
This simple and different recipe for deviled eggs caught my attention. I made them for a family get-together. I'm sorry to report that only 4 out of the 12 were eaten. To my own taste, the recipe is too bland. I understand the use of shrimp lends delicacy to the dish, however, there was just little appetizing about it. I'm thinking next time I try it I may use regular yellow mustard instead of Dijon. Also, may add fresh chopped parsley and maybe a dried coriander and/or red pepper sprinkled over the top. Thanks for a great base to work from.
From: Mike McCartney
On Jan 20, 2006
These were maybe the best deviled eggs I have had. I followed the recipe exactly, and it turned out great. I really liked the texture also. I may never even try another deviled egg recipe again. Thanks.
From: ~Leslie~
On Nov 29, 2005
What a delicous twist on regular devilled eggs! I brought these to a girls get together and they disappeared in no time! Thanks for a great new way to prepare an old classic!
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