Shrimp and Dill Deviled Eggs Recipe
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"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."
Original recipe yield: 12 deviled eggs.
- Prep Time:
- 40 Minutes
- Cook Time:
- 10 Minutes
- Ready In:
- 50 Minutes
- Servings:
- 12
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Shrimp and Dill Deviled Eggs INGREDIENTS:
- 6 eggs
- 1/4 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
- 1/4 teaspoon hot pepper sauce
- 1 pinch ground black pepper
- fresh dill weed
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Shrimp and Dill Deviled Eggs DIRECTIONS:
- 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.
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