Shrimp and Dill Deviled Eggs

Shrimp and dill add a welcome twist to this picnic favorite. One teaspoon of dried dill weed may be substituted for one tablespoon of fresh dill weed.

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

Ingredients

• 6 eggs
• 1 pinch ground black pepper
• 1 tablespoon chopped fresh dill weed
• ¼ teaspoon hot pepper sauce
• ¼ cup mayonnaise
• 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

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.