Deviled Eggs With Shrimp Filling Krevetitäidisega Munad Food

DEVILED EGGS WITH SHRIMP FILLING (KREVETITäIDISEGA MUNAD)

Steps:

• Boil the eggs for 8-10 minutes, then cool under cold running water.
• Peel the eggs and halve lengthwise.
• Remove the egg yolks and chop them finely.
• Put 12 shrimps aside for garnishing.
• Chop the rest of the shrimps as finely or coarsely as you wish.
• Mix with sour cream, grated lemon zest, ground caraway seeds and chopped dill and egg yolks. Season with salt and pepper.
• Spoon the filling onto the egg whites. Place on a serving tray, garnish with whole shrimps and dill sprigs.

SHRIMP DEVILED EGGS

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.