Best Deviled Eggs With Shrimp Filling Krevetitäidisega Munad Recipes

DEVILED EGGS WITH SHRIMP FILLING (KREVETITäIDISEGA MUNAD)

Deviled Eggs With Shrimp Filling (Krevetitäidisega Munad) image

ZWT7 Switzerland. Full of Nordic flavours - dill and caraway seeds - with an addition of cooked shrimps. Slightly more festive than the traditional one, and very delicious. From http://nami-nami.blogspot.com.

Provided by UmmBinat

Categories Very Low Carbs

Time 35m

Yield 12 appetizers, 12 serving(s)

Number Of Ingredients 7

Ingredients

6 eggs
3 tablespoons sour cream
100 g peeled cooked shrimp or 100 g prawns
half a lemon, zested
1/2 teaspoon ground caraway seed
2 tablespoons fresh dill, finely chopped
sea salt & freshly ground black pepper

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.

Nutrition Facts : Calories 51.8, Fat 3.1, SaturatedFat 1.1, Cholesterol 112.1, Sodium 116.9, Carbohydrate 0.4, Sugar 0.2, Protein 5.1

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

Ingredients

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