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
SHRIMP DEVILED EGGS
These little babies are wonderful! Serve them at your next party and watch 'em disappear. The shrimp cooks down into the butter. The touch of Old Bay seasoning is what makes these really good. Yum yum!
Provided by Tony G.
Categories Seafood Appetizers
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Boil eggs for 15 minutes; cool in fridge for an hour. Peel and slice longwise reserving yolks.
- 2. Sauté shrimp with butter and onions, adding pinch of old bay for about 4 minutes.
- 3. Remove shrimp and chop in small pieces.
- 4. Add shrimp; butter mixture, mayo, pickle relish and mustard to yolks and mix well.
- 5. Add yolk mixture to resealable bag, snip corner.
- 6. Fill egg whites with yolk mixture. Garnish with parsley and old bay. Refrigerate at least an hour before serving.
REMOULADE DEVILED EGGS WITH PICKLED SHRIMP
Provided by Katie Lee Biegel
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the pickled shrimp: Combine the lemon juice, vinegar, garlic, onions, pickling spice, chiles and 1/2 cup water in a medium saucepan. Bring to a boil and cook for 1 minute. Reduce to a simmer; cook for another 4 minutes. Transfer to a large bowl and let cool to room temperature.
- Fill a bowl with ice water; set aside. Bring a medium pot of salted water to a boil. Add the shrimp and cook for 1 1/2 minutes. Drain and plunge in the ice water to stop cooking. Drain again and pat dry. Add the cooked shrimp to the pickling liquid, cover and refrigerate for at least 4 hours and up to 24 hours.
- Drain the shrimp well and put in a bowl; add the hot sauce and toss to combine.
- For the remoulade deviled eggs: Remove the yolks from the eggs and place in a medium bowl; mash to a paste with a fork. Place the egg whites, cut-side up, on a large plate or platter.
- Add the mayonnaise to the mashed yolks; mix until well combined. Fold in the mustard, cornichons, dill, chives, 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Fill the egg whites with the yolk mixture. Top each deviled egg with a pickled shrimp and garnish with a parsley leaf. Sprinkle the shrimp with a pinch of smoked paprika.
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 SPREAD WITH SHRIMP CHIPS
Make and share this Shrimp Deviled Eggs Spread With Shrimp Chips recipe from Food.com.
Provided by foodart
Categories Cantonese
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- To boil eggs, place eggs in enough cold water to cover completely, bring to a rolling boil over high heat. Place a cover onto the pot and turn off the heat. After 15 minutes drain the pot and promptly chill eggs in ice water. Remove shells from eggs and place and place in a bowl. Mash eggs with a fork, and add remaining ingredients. Serve with shrimp chips.
- Pour some oil into a pot and heat to 350° and drop in some shrimp chip and deep fry until puff and remove and drain onto a cookie rack.
Nutrition Facts : Calories 170.9, Fat 12.1, SaturatedFat 3.1, Cholesterol 282.8, Sodium 265.1, Carbohydrate 5.4, Fiber 0.2, Sugar 2.2, Protein 9.7
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
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.
DEVILED EGGS
A nifty little treat that brings all the ingredients together, you might want to stuff the whole egg half right into your mouth.
Provided by Andi Longmeadow Farm
Categories Lunch/Snacks
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Carefully slice hard boiled eggs in half.
- Cut and drain cucumber, by letting cucumber sit in a colander for about 5 minutes.
- Mix all ingredients with egg yolks together, (except reserved shrimp and fresh herbs) gently. Spoon back into empty hard boiled egg shell.
- Gently place the reserved shrimp on top of the egg yolk mixture, adding a small sprig of fresh herb.
- Serve with a little toast point or cracker.
Nutrition Facts : Calories 80.8, Fat 3.1, SaturatedFat 0.9, Cholesterol 179.6, Sodium 314.6, Carbohydrate 1.4, Fiber 0.2, Sugar 0.8, Protein 11.2
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.
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