Shrimp and Dill Deviled Eggs

Shrimp and Dill Deviled Eggs

Shrimp and dill set these deviled eggs apart from the rest!

Preparation Time
40 mins
Cooking Time
10 mins
Total Time
50 mins
Calories
83 Calories

Recipe Instructions

Step 1
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Step 2
Slice eggs in half lengthwise. Remove yolks. Set aside whites.
Step 3
In a medium bowl, mash egg yolks with a fork. Mix together with mayonnaise, shrimp, green onions, fresh dill weed, lime juice, prepared Dijon-style mustard, hot pepper sauce and ground black pepper.
Step 4
Spoon approximately 1 tablespoon egg yolk mixture into each egg white. Garnish with fresh dill weed. Chill in the refrigerator until serving.
Shrimp and Dill Deviled Eggs
Shrimp and Dill Deviled Eggs
Shrimp and Dill Deviled Eggs
Shrimp and Dill Deviled Eggs

Ingredients

  • 6 eggs
  • 1 pinch ground black pepper
  • 1 tablespoon chopped fresh dill weed
  • 1 tablespoon lime juice
  • 2 teaspoons prepared Dijon-style mustard
  • 1 (4.5 ounce) can shrimp, rinsed and drained
  • 2 tablespoons chopped green onions
  • fresh dill weed
  • 0.25 teaspoon hot pepper sauce
  • 0.25 cup mayonnaise

Categories

Similar Recipes You May Like

Slow Cooker Mexican Chicken and Rice

Slow Cooker Mexican Chicken and Rice

Oat Pudding with Mango and Coconut

Oat Pudding with Mango and Coconut

Fried Yellow Squash with Potatoes and Onions

Fried Yellow Squash with Potatoes and Onions

Strawberry-Rhubarb and Cream Bars

Strawberry-Rhubarb and Cream Bars

Grandma Moyer's Rhubarb and Strawberry Coffee Cake

Grandma Moyer's Rhubarb and Strawberry Coffee Cake

Zucchini Noodles and Summer Vegetables with Sweet Pepper Chicken Sausage

Zucchini Noodles and Summer Vegetables with Sweet Pepper Chicken Sausage

Grilled Peaches and Cream

Grilled Peaches and Cream

Asparagus and Tomato Panzanella

Asparagus and Tomato Panzanella