Shrimp Deviled Eggs

Name: Shrimp Deviled Eggs
Total time: 20 min
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.

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Total: 20 minutes

Servings: 4

Cost: $15.16 /serving

Author : Mark Bittman

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Ingredients

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1/4 pound shrimp, peeled and deveined4 eggs2 or 3 tablespoons chopped good olives1 tablespoon minced onion2 tablespoons chopped parsley leaves, more for garnish1 teaspoon Worcestershire sauce1 teaspoon extra virgin olive oilSalt and pepper to taste2 tablespoons mayonnaise.

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Instructions

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Step 1

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.

Step 2

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.

Step 3

Halve eggs lengthwise and remove yolks. Mash yolks of 3 eggs in a medium bowl. Add chopped shrimp and remaining ingredients and mix well.

Step 4

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.

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