PESTO EGGS WITH SHRIMP

Pesto Eggs with Shrimp image

Provided by Betty Crocker Kitchens

Time 20m

Yield 32

Number Of Ingredients 8

16 hard-cooked eggs
1/2 cup mayonnaise or salad dressing
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
1 cup chopped cooked small shrimp
3 tablespoons basil pesto
32 cooked peeled deveined large shrimp

Steps:

Cut eggs lengthwise in half with rippled vegetable cutter or sharp knife. Carefully remove yolks and place in small bowl; reserve egg white halves. Mix yolks, mayonnaise, garlic powder, salt and red pepper until fluffy. Stir in chopped shrimp.
Carefully spoon yolk mixture into egg white halves. (If not making ahead, cover and refrigerate up to 24 hours.)
Just before serving, top each with about 1/4 teaspoon pesto. Top each with whole shrimp. Serve immediately.

Nutrition Facts : Calories 80, Carbohydrate 0 g, Cholesterol 130 mg, Fiber 0 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 125 mg