Shrimp Deviled Eggs

Name: Shrimp Deviled Eggs
Ingredients: 1/4 pound medium to large shrimp, peeled; 4 hard-cooked eggs (page 338); 6 pimiento-stuffed olives, chopped; 1 tablespoon minced onion; 2 tablespoons chopped fresh parsley leaves, plus more parsley for garnish; 1 teaspoon Worcestershire sauce; 1 teaspoon extra virgin olive oil; Salt and black pepper to taste; 2 tablespoons mayonnaise, preferably homemade (page 602)

9 ingredients

11 steps

Ingredients

1/4 pound medium to large shrimp, peeled
4 hard-cooked eggs (page 338)
6 pimiento-stuffed olives, chopped
1 tablespoon minced onion
2 tablespoons chopped fresh parsley leaves, plus more parsley for garnish
1 teaspoon Worcestershire sauce
1 teaspoon extra virgin olive oil
Salt and black pepper to taste
2 tablespoons mayonnaise, preferably homemade (page 602)

Directions

1

Bring a small pot of water to a boil.
2

Add the shrimp and cook until pink, 2 to 5 minutes.
3

Drain, rinse under cold water, drain again, and chop into small dice.
4

Peel the eggs, halve them lengthwise, and remove the yolks.
5

Mash 2 of the yolks in a medium bowl and set aside the remaining yolks.
6

Add the shrimp, olives, onion, parsley, Worcestershire sauce, and oil and mix well.
7

Season with salt and pepper.
8

Mound this mixture into the egg whites.
9

Top with a little dollop of mayonnaise and crumble the remaining yolks on top.
10

Garnish with parsley and serve or cover with plastic wrap and refrigerate for up to a day; bring back to room temperature before serving.
11

Substitute 1/4 pound cooked, shredded salmon or chopped smoked salmon for the shrimp.