Shrimp And Wasabi Deviled Eggs By Kalyns Food

JAPANESE WASABI DEVILED EGGS

Steps:

• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork until smooth; stir in mayonnaise, green onions, rice wine vinegar, and wasabi paste. Season with salt.
• Arrange egg white halves cut-side-up on a serving platter. Spoon yolk mixture into whites; garnish each egg half with pickled ginger and pea shoots.

SHRIMP AND WASABI DEVILED EGGS BY KALYN'S

Steps:

• Remove eggs from refrigerator and put in warm water so eggs come to room temperature, then boil the eggs, following instructions for Perfect Hard-Boiled Eggs. Cool eggs in cold water with ice cubes, then peel and cut in half. Remove egg yolks and put in bowl.
• While eggs boil, first thinly slice green onions, then finely mince about 2 T of them, leaving the rest for garnishing the finished eggs. Check to see if shrimp is thawed (you can microwave on low for a few seconds if needed.) Finely chop shrimp.
• Put 3 T mayo into a small bowl, then mix in wasabi paste, a small amount at a time, tasting after each addition, until it is as spicy as you'd like it. (You can substitute Dijon for the wasabi if you prefer.) In a larger bowl, mash egg yolks with a fork. Then mix 2 T finely minced green onions, chopped shrimp, mayo-wasabi mixture, and Vege-sal or salt into mashed egg yolks.
• Discard 2 egg white halves (I nearly always have at least one egg that gets mangled!) then arrange the other egg white halves on a cutting board so they're ready to be filled. Use a rubber scraper to transfer the egg yolk mixture to a small plastic bag or piping bag. Cut off the tip of one corner if using plastic bag, then squeeze the egg yolk mixture into the egg white halves, until all the mixture is used. Garnish each egg with some of the thinly sliced green onions, and serve.
• Eggs will stay good for a day or two in the refrigerator.

SHRIMP DEVILED EGGS

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.

DEVILED EGGS WITH CAJUN SHRIMP

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

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.