Remoulade Deviled Eggs With Pickled Shrimp Food

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PICKLED SHRIMP



Pickled Shrimp image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 15

4 quarts water
1 tablespoon kosher salt
1 lemon, juiced
1 teaspoon whole peppercorns
Pinch red pepper flakes
2 pounds large shrimp, shelled and de-veined
1/2 cup cider vinegar
1/2 cup water
1 teaspoon whole coriander
2 bay leaves
3 whole garlic cloves
1/4 cup sugar
1 teaspoon crushed red pepper
1 lemon, zested
1 tablespoon fresh thyme

Steps:

  • Bring water, salt, lemon juice, peppercorns, and pepper flakes to a boil and poach the shrimp. Drain and place in heat proof bowl. Bring marinade ingredients to a boil and pour over shrimp. Allow to cool and refrigerate. Can be kept refrigerated for up to 2 weeks.

SHRIMP DEVILED EGGS



Shrimp Deviled Eggs image

"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

1/4 pound shrimp, peeled and deveined
4 eggs
2 or 3 tablespoons chopped good olives
1 tablespoon minced onion
2 tablespoons chopped parsley leaves, more for garnish
1 teaspoon Worcestershire sauce
1 teaspoon extra virgin olive oil
Salt and pepper to taste
2 tablespoons mayonnaise.

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

SHRIMP DEVILED EGGS



Shrimp Deviled Eggs image

Make and share this Shrimp Deviled Eggs recipe from Food.com.

Provided by The Barefoot Infanta

Categories     < 60 Mins

Time 37m

Yield 24 Eggs, 24 serving(s)

Number Of Ingredients 7

12 hard-boiled eggs
1/2 cup mayonnaise
1 teaspoon smoked paprika
1 cup bread and butter pickles, chopped
1/4 cup diced yellow onion
2 green onions
24 medium frozen cooked shrimp

Steps:

  • Remove shell from boiled eggs.
  • slice eggs in half then remove and reserve yellow egg yolk in bowl.
  • With a fork break down and mash the egg yolks, then add mayonnaise and mix
  • Fold in chopped Bread & Butter Pickles, and onion.
  • Chop the thawed shrimp and add to egg yolk mixture.
  • Mix filling ingredients well. Egg filling mixture should be a little chunky.
  • Add filling to eggs using a spoon or pipe into the sliced shells using a wide tip to allow for chunky consistancy.
  • Top the eggs with Paprika.

DEVILED EGGS WITH SHRIMP



Deviled Eggs with Shrimp image

There's really only one thing that could be better than creamy deviled eggs with fresh chives and lemon: the same, with shrimp on top!

Provided by My Food and Family

Categories     Dairy

Time 15m

Yield 24 servings

Number Of Ingredients 7

1 doz. hard-cooked eggs
1/2 cup KRAFT Real Mayo
1 Tbsp. GREY POUPON Dijon Mustard
Zest of 1 lemon
1 Tbsp. chopped fresh chives
24 cooked cleaned small shrimp (6 oz.)
4 cucumber slices, each cut into 6 wedges

Steps:

  • Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add mayo; beat with mixer until blended. Add mustard, lemon zest and chives; mix well.
  • Spoon or pipe egg yolk mixture into centers of egg whites.
  • Top with shrimp and cucumbers.

Nutrition Facts : Calories 80, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g

SHRIMP AND DILL DEVILED EGGS



Shrimp and Dill Deviled Eggs image

Shrimp and dill add a welcome twist to this picnic favorite. One teaspoon of dried dill weed may be substituted for one tablespoon of fresh dill weed.

Provided by Michele O'Sullivan

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 50m

Yield 12

Number Of Ingredients 10

6 eggs
¼ cup mayonnaise
1 (4.5 ounce) can shrimp, rinsed and drained
2 tablespoons chopped green onions
1 tablespoon chopped fresh dill weed
1 tablespoon lime juice
2 teaspoons prepared Dijon-style mustard
¼ teaspoon hot pepper sauce
1 pinch ground black pepper
fresh dill weed

Steps:

  • Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  • Slice eggs in half lengthwise. Remove yolks. Set aside whites.
  • In a medium bowl, mash egg yolks with a fork. Mix together with mayonnaise, shrimp, green onions, fresh dill weed, lime juice, prepared Dijon-style mustard, hot pepper sauce and ground black pepper.
  • Spoon approximately 1 tablespoon egg yolk mixture into each egg white. Garnish with fresh dill weed. Chill in the refrigerator until serving.

Nutrition Facts : Calories 83.3 calories, Carbohydrate 0.9 g, Cholesterol 113.2 mg, Fat 6.3 g, Fiber 0.1 g, Protein 5.7 g, SaturatedFat 1.4 g, Sodium 102.9 mg, Sugar 0.3 g

PICKLED DEVILED EGGS



Pickled Deviled Eggs image

Before they are deviled, these hard-cooked eggs are pickled in rice vinegar, brown sugar and garlic, along with slivered red onions. The pickling brine dyes the egg whites deep pink, and the onions turn pungently sweet and sour, making a terrific garnish for the deviled eggs. And after the eggs are gone, you'll still be left with plenty of pickled onions that will last for weeks in the refrigerator. Add them to salads, tacos, grilled meats and sandwiches. You won't be sorry to have them on hand.

Provided by Melissa Clark

Categories     finger foods, appetizer

Time 30m

Yield 12 servings

Number Of Ingredients 11

12 large eggs
1 1/2 cups rice vinegar
6 garlic cloves, smashed and peeled
2 1/2 tablespoons packed light brown sugar
1 1/2 tablespoons kosher salt, more as needed
1 teaspoon black peppercorns
1 large red onion, halved and very thinly sliced
1 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon ground black pepper
Flaky sea salt, for serving

Steps:

  • Put eggs in a large pot of cold water and bring to a boil. Turn off the heat, cover and let sit for 10 minutes. Use a slotted spoon to immediately transfer to a bowl filled with ice and water. Let cool, then peel.
  • Meanwhile, in a medium saucepan, combine vinegar, garlic, sugar, kosher salt, peppercorns and 1/2 cup water. Bring to a boil, then turn off the heat and stir in onions.
  • Spoon half of the onion mixture into a 2-quart jar or heatproof container. Add eggs and pour remaining onions and brine over the top. Let cool. Cover and refrigerate overnight or up to 3 days.
  • Remove eggs from onion mixture and cut in half lengthwise. Scoop yolks into a mini-food processor or blender. Add 1 tablespoon of the pickling liquid, mayonnaise, mustard, pepper and a large pinch of kosher salt. Process until smooth. Spoon into egg halves, sprinkle with flaky sea salt, top with some of the pickled onion and serve.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 272 milligrams, Sugar 4 grams, TransFat 0 grams

SHRIMP DEVILED EGGS



Shrimp Deviled Eggs image

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

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

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



Shrimp Deviled Eggs image

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

6 eggs
2 medium green onions, thinly sliced (2 tablespoons)
1/4 cup reduced-fat mayonnaise or salad dressing
1 tablespoon white vinegar
1/4 teaspoon salt
1/4 teaspoon red pepper sauce
1/2 cup coarsely chopped cooked salad shrimp, thawed if frozen
1 tablespoon seafood cocktail sauce

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

DEVILED PICKLED EGGS



Deviled Pickled Eggs image

These are very very good.

Provided by Kathy Van Pelt

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time P3DT25m

Yield 12

Number Of Ingredients 11

1 (16 ounce) can sliced beets, drained with liquid reserved
1 cup white sugar
¾ cup distilled white vinegar
10 whole cloves
1 ½ teaspoons salt
¼ teaspoon ground black pepper
2 bay leaves
12 hard-boiled eggs, peeled
¼ cup mayonnaise
1 teaspoon sweet pickle relish
1 teaspoon prepared yellow mustard

Steps:

  • Measure 1 cup beet juice from reserved juice.
  • Combine 1 cup beet juice, sugar, vinegar, cloves, salt, pepper, and bay leaves in a saucepan; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes.
  • Place beets and eggs into a large bowl. Pour beet juice mixture over beets and eggs. Refrigerate for 3 days. Drain and discard pickling liquid.
  • Cut each egg in half lengthwise and scoop yolks into a bowl. Mix mayonnaise, relish, and mustard into egg yolks until smooth. Spoon egg yolk filling back into each egg white. Serve beets and eggs on a platter.

Nutrition Facts : Calories 190.5 calories, Carbohydrate 20.8 g, Cholesterol 213.7 mg, Fat 9.1 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 2.2 g, Sodium 462.6 mg, Sugar 19.4 g

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