SUMMER SHRIMP DEVILED EGGS

Summer Shrimp Deviled Eggs image

Provided by CaliforniaJan

Time 10m

Yield 12 halves, 6 serving(s)

Number Of Ingredients 9

6 extra-large hard-boiled eggs, cooled
6 large shrimp
3 teaspoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 teaspoon capers, drained and finely chopped
1 teaspoon finely chopped fresh parsley leaves
Tabasco sauce, to taste
2 teaspoons finely chopped fresh dill

Steps:

Place the shrimp in a small saucepan with enough water to cover; bring to a boil, remove from the heat and let stand 1 minute. Drain, add cold water to cover and let stand 5 minutes.
Carefully peel the shells from the eggs. Cut the eggs in half lengthwise; place the yolks in a mixing bowl and reserve the whites.
Shell, de-vein, and chop the shrimp finely, then add to the egg yolks.
Add the mayonnaise, mustard, lemon juice, capers, parsley and Tabasco and mash the mixture with a fork until smooth.
Fill the whites with equal amounts of the mixture and sprinkle dill over the tops.
Cover with plastic wrap and chill until ready to serve.

Nutrition Facts : Calories 82.7, Fat 5.4, SaturatedFat 1.6, Cholesterol 194.1, Sodium 119.6, Carbohydrate 0.8, Fiber 0.1, Sugar 0.6, Protein 7.2