DEVILED EGGS WITH OLD BAY SHRIMP
Deviled Eggs with Old Bay Shrimp are easy to make and the perfect finger food for parties, potlucks or Easter.
Provided by Catalina Castravet
Categories Appetizer
Time 30m
Number Of Ingredients 12
Steps:
- In a large bowl, combine cooked and peeled shrimp with 1 cup of white wine vinegar, refrigerate for 20-30 minutes.
- Meanwhile, cut eggs in half, and add egg yolks to a medium bowl, add the rest of the ingredients and stir until smooth.
- Distribute the filling into the egg whites evenly. To make the eggs more festive, add the filling to a piping bag fitted with a large star attachment.
- Drain the shrimp, place on paper towel and pat dry.
- Top each deviled egg with a pickled shrimp, sprinkle some paprika and Old Bay on top. Garnish with green onions and fresh dill. Serve immediately.
Nutrition Facts : Calories 158 kcal, Carbohydrate 1 g, Protein 8 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 220 mg, Sodium 383 mg, ServingSize 1 serving
CURRY DEVILED EGGS RECIPE
Need a quick, tasty snack? Look no further than these curry deviled eggs. Perfectly cooked hard boiled eggs are filled with a creamy, curry spice mixture, green onion and some fresh lime juice. Curried eggs are sure to be a favourite that you'll want to make again and again.
Provided by Dawn | Girl Heart Food
Time 30m
Number Of Ingredients 13
Steps:
- Place about 2 or 3 inches of water in a saucepan and bring to a roaring boil for a minute or so. Note: The water shouldn't touch the steamer basket or steamer pot when it's placed over top.
- Gently place eggs into a steamer basket or steamer pot (use one that will properly fit over the saucepan) in a single layer and carefully place on top of the saucepan of boiling water (the boiling water shouldn't be touching the bottom of the steamer basket or steamer pot). Cover.
- Reduce heat to a medium boil and cook eggs for about 13 to 15 minutes until they're hard boiled. There are various factors determining how long you will need to cook your eggs (like their size and how cold they are when you started to cook them). For me, mine were good at the 14 minute mark. If you like, you can always remove one egg and test to see how it's done.
- Just before eggs are cooked, place some cold water and a couple of cups of ice in a large bowl. Once eggs are done, place them in the cold ice water so they stop cooking.
- Peel the shell from each egg.
- Pat each egg dry of excess moisture with paper towels or a clean tea towel.
- Cut each egg in half lengthwise and gently scoop out the yolks and place the yolks into a bowl, while placing the egg white halves onto a serving platter. I find it helpful to carefully wipe the knife with a clean cloth in between cuts as to keep things neat and tidy.
- Mash the yolks to your desired consistency with a fork.
- Then add mayonnaise, lime juice, curry powder, turmeric powder, onion powder, garlic powder, salt and cayenne pepper. At this point you can mash everything together or for a super smooth (and fluffy) consistency, place the yolk mixture in a small food processor and blend.
- Once the yolks are at your desired consistency, stir in bell pepper and green onion with a spoon (don't use the processor for this).
- Either spoon or pipe (using a piping bag and frosting tip) the yolk mixture into the egg whites.
- Garnish, if desired, with a sprinkling of cayenne pepper, green onion, cilantro and chili pepper. Serve and enjoy!Note: Keep chilled and store leftovers in an airtight container in the refrigerator and enjoy within 1 to 2 days.
SHRIMP DEVILED EGGS
Shrimp Deviled Eggs are a great twist on the classic recipe. With just a bit of mayonnaise, along with Dijon mustard and spices, hard boiled eggs are turned into something worthy of a holiday appetizer or brunch dish.
Provided by Dara Michalski | Cookin' Canuck
Categories Appetizers Brunch
Time 30m
Number Of Ingredients 8
Steps:
- Cut the hard boiled eggs in half lengthwise. Carefully remove the yolks and place them in a medium bowl.
- Smash the egg yolks, mayonnaise and Dijon mustard with the back of a fork until fairly smooth.
- Set aside 12 of the shrimp. Chop the remaining shrimp. Stir the chopped shrimp into the egg, along with the garlic powder and salt. Taste and adjust seasoning as desired.
- Fill the egg white halves with the mashed egg mixture. Place one shrimp on top of each stuffed egg.
- Garnish with parsley and a light sprinkle of paprika. Serve.
Nutrition Facts : ServingSize 1 stuffed egg half, Calories 54.6 kcal, Carbohydrate 0.7 g, Protein 5.2 g, Fat 3.3 g, SaturatedFat 0.8 g, Cholesterol 111.4 mg, Sodium 102.1 mg, Sugar 0.3 g
SHRIMP DEVILED EGGS
Make "shrimply" delicious deviled eggs! What would an appetizer buffet be without them?
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Place eggs in single layer in 2-quart saucepan; add enough cold water so it is at least 1 inch above eggs. Heat to boiling; remove from heat. Cover and let stand 18 minutes. Drain; rinse with cold water. Let stand in ice water 10 minutes.
- Peel eggs; cut lengthwise in half. Slip out yolks; place in medium bowl. Mash yolks with fork until smooth. Reserve 1 teaspoon green part of onions for garnish. Stir mayonnaise, vinegar, salt, pepper sauce and remaining green onions into mashed yolks. Fold in shrimp.
- Fill egg whites with yolk mixture, heaping it lightly. Just before serving, top with cocktail sauce and reserved green onions.
Nutrition Facts : Calories 80, Carbohydrate 1 g, Cholesterol 130 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Deviled Egg, Sodium 150 mg, Sugar 0 g, TransFat 0 g
CURRIED SHRIMP DEVILED EGGS
These are different from those posted and I thought you might enjoy them. I have had this recipe in my file for a long time & I don't know from where I got it.
Provided by Manami
Categories < 30 Mins
Time 20m
Yield 12 , 12 serving(s)
Number Of Ingredients 10
Steps:
- Peel eggs and slice in half lengthwise; remove yolks.
- In a small bowl, mash yolks; add mayonnaise, Miracle Whip, curry powder, green onions, salt, pepper & garlic powder; mixing well.
- Gently fold in shrimp.
- Spoon into egg whites and sprinkle with paprika.
- Serve immediately or refrigerate.
Nutrition Facts : Calories 38.1, Fat 2.6, SaturatedFat 0.8, Cholesterol 93.4, Sodium 32.3, Carbohydrate 0.7, Fiber 0.1, Sugar 0.4, Protein 2.9
CURRIED DEVILED EGGS
Steps:
- 1. Place eggs in medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Reduce heat to a simmer and continue to cook 7 minutes. Drain and transfer eggs to a bowl of ice water until cool, about 5 minutes.
- 2. Meanwhile, heat the oil in a small skillet over medium-high heat until shimmering. Add the curry powder and cook until lightly toasted and fragrant, about 30 seconds. Transfer to a medium bowl.
- 3. Peel eggs, then halve lengthwise, and pop the yolks from the whites. Set the whites aside, rounded side up on a plate. Mix the yolks into the curry oil, along with the yogurt, blending until smooth. Stir in the chutney, chopped cilantro, and season with 1/2 teaspoon salt. Spoon the yolk mixture into the whites and top with a dusting of curry powder and cilantro leaf, if desired. Serve at room temperature or cover and refrigerate until ready to serve.
CURRIED DEVILED EGGS
Steps:
- Put the cold eggs (straight from the refrigerator) in the bottom of a medium saucepan and cover with cold water. Bring the water to a boil and remove the pan from the heat. Cover the pan and let stand for 12 minutes.
- Drain the eggs and rinse with cold water. Let the eggs cool a bit, and then peel while they are still warm (they are much easier to peel this way). After you peel them, you can then store them, covered, in the refrigerator.
- Mix together the mayonnaise, mustard, vinegar, curry powder, mustard powder, cayenne and paprika. Season with salt.
- Slice the eggs in half lengthwise. Spoon out the cooked yolks and transfer to the bowl with the mayonnaise mixture. Mash together with the tongs of a fork until smooth. Alternatively, you can press the yolks through a fine sieve over the bowl and stir together.
- Spoon the filling into the egg whites, or you can put the filling into a re-sealable bag, cut one end off and pipe it in. Garnish with paprika and chives before serving.
EASY CURRIED SHRIMP
This is my mom's recipe - it's very quick to make. I used to make this in college every Friday during Lent. You can make the curry start to finish in the time it takes the rice to cook. The amount of curry and ginger is the starting amount; I use up to twice that much, but adjust it to taste.
Provided by ChrisMc
Categories Curries
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter with curry, onion, and ginger and cook until onion begins to soften.
- Add the flour and stir to combine with butter.
- Add the broth, milk, salt, sugar and lemon and stir to combine with flour.
- Bring to a simmer and add the shrimp.
- Simmer until the shrimp is cooked.
- Serve over rice.
CURRIED SHRIMP
Serve this brothy dish in shallow bowls over steamed jasmine or basmati rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Add onion, jalapeno, and 3/4 teaspoon salt. Cook, stirring occasionally, until onion begins to soften, 3 to 5 minutes. Add tomato paste, curry powder, and ginger. Cook, stirring to break up paste, until mixture is smooth and fragrant, about 1 minute.
- Add tomatoes to skillet. Cook, stirring, until they begin to release their juices, about 1 minute. Add 1 1/2 cups water; simmer until tomatoes have slightly broken down, 3 to 5 minutes. Add shrimp; cook until opaque, 3 to 4 minutes. Remove from heat.
- Add sour cream and lime juice to skillet; stir to combine. Serve hot.
Nutrition Facts : Calories 237 g, Fat 12 g, Protein 21 g
DEVILED EGGS WITH CAJUN SHRIMP
These deviled eggs are delectable in their own right, but the pan-cooked shrimp doused in Cajun seasoning add a spicy twist. The deviled eggs are seasoned with mayonnaise for creaminess, sweet relish for sweetness, and mustard for tanginess. The smoked paprika brings the flavors together, while the spicy shrimp takes these deviled eggs to the next level.
Provided by Vallery Lomas
Categories appetizer
Time 20m
Yield 18 deviled eggs
Number Of Ingredients 10
Steps:
- Cut each egg in half lengthwise. Remove the yolks and transfer them to a medium bowl. Place the egg whites on a serving platter and set aside.
- Mash the yolks with a fork. Stir in the mayonnaise, relish, mustard, salt and pepper. Scoop an equal amount into each egg white half with a small spoon. Sprinkle smoked paprika on top of each deviled egg. Cover and refrigerate while you prepare the shrimp.
- Give the shrimp a quick rinse in a colander under running water, then drain. Pat the shrimp dry with a paper towel, then transfer to another medium bowl. Sprinkle with the Cajun seasoning and toss to coat.
- Melt the butter in a large nonstick skillet over medium heat until the butter starts to shimmer. Swirl the butter around so that it coats the bottom of the skillet evenly.
- Add the shrimp in a single layer and cook for 45 seconds. Flip and cook until the shrimp are pink and cooked through, 45 to 60 seconds. Remove the shrimp from the heat and set aside.
- When ready to serve, top each deviled egg with 1 shrimp.
SHRIMP DEVILED EGGS
The shrimp I can buy here, in the Netherlands, are very tiny and have a good flavor for this recipe.
Provided by PetsRus
Categories Dutch
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Chop the shrimp, except for 12, which will be used for garnish.
- Half the eggs remove the yolks; mix them with the shrimp and the other ingredients.
- Check the seasoning.
- Fill the eggs with the mix and garnish each one with a shrimp.
- Serve on a lettuce lined platter/plate.
Nutrition Facts : Calories 55.8, Fat 3.2, SaturatedFat 0.9, Cholesterol 120.8, Sodium 58.5, Carbohydrate 0.8, Sugar 0.5, Protein 5.1
SHRIMP DEVILED EGGS
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.
Provided by islandgirl77551
Categories Savory
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut peeled eggs in half lenghtwise.
- Scoop yolks out into a mixing bowl and mash with a fork.
- Add mayonniase,dijon mustard,dill,lemon juice,garlic salt,pepper and shrimp to egg yolks and stir to blend completely.
- Fill each egg white with yolk mixture.
- Cover and refrigerate until ready to serve.
SHRIMP DEVILED EGGS
"Deviling" an egg usually refers to seasoning the cooked yolk with mustard or anything else that is spicy but not necessarily hot. Then you add your favored flavorings. If I had to pick a favorite, it would be the deviled egg with shrimp. In this preparation, a fairly basic combo is jazzed up with chopped shrimp and olives; I like green, sometimes even pimiento-stuffed, for this.
Provided by Mark Bittman
Categories quick, appetizer, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a small pot of water to a boil. Add shrimp and cook until pink, about 2 minutes. Remove shrimp with a slotted spoon. Let cool a bit, then chop.
- Add eggs to pot, adding water, if necessary, to cover. Bring water just to a boil, then shut off heat. Cover pot and let eggs rest for 9 minutes, 10 minutes if eggs are large. Plunge eggs into a bowl of ice water. When cool enough to handle, peel.
- Halve eggs lengthwise and remove yolks. Mash yolks of 3 eggs in a medium bowl. Add chopped shrimp and remaining ingredients and mix well.
- Mound this mixture into egg whites. Crumble remaining yolk on top and garnish with parsley. Serve, or cover with plastic and refrigerate for up to a day; bring back to room temperature before serving.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 12 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 316 milligrams, Sugar 0 grams, TransFat 0 grams
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