Deviled Eggs with Shrimp

Deviled Eggs with Shrimp Recipe - Flavorful & Easy to Make

Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 6

Introduction

Deviled eggs with shrimp is a delicious and elegant appetizer that combines the creamy texture of deviled eggs with the savory flavor of shrimp. This dish is perfect for parties, gatherings, or as a special treat for yourself.

History

Deviled eggs have been a popular dish for centuries, with origins dating back to ancient Rome. The term "deviled" refers to the spicy or zesty flavor of the dish, which typically includes ingredients such as mustard, mayonnaise, and paprika. Adding shrimp to deviled eggs is a modern twist on this classic recipe, adding a touch of sophistication and seafood flavor.

Ingredients

6 hard-cooked eggs, yolks removed and mashed
2 tbsp mayonnaise
1 tbsp sour cream
2 tsp dijon-style mustard
2 tsp lemon juice
1 tsp lemon zest
2 tsp capers, finely chopped
2 tsp fresh dill, finely chopped
6 medium to large cooked, shelled, deveined shrimp, finely chopped

How to prepare

Combine the yolks with the other ingredients and fill the whites.
Garnish the dish with a sprig of dill and/or the tails from the shrimp.

Variations

Substitute crab meat or lobster for the shrimp for a different seafood twist.
Add a sprinkle of paprika or cayenne pepper for a spicy kick.
Mix in chopped herbs such as parsley or chives for added flavor.

Cooking Tips & Tricks

Be sure to cook the shrimp until they are just opaque and firm, as overcooked shrimp can become tough and rubbery.

- For a smoother filling, use a food processor to blend the ingredients together.

- To make peeling the eggs easier, use eggs that are a few days old and peel them under cold running water.

Serving Suggestions

Deviled eggs with shrimp can be served as an appetizer at a party or as a light lunch with a side salad.

Cooking Techniques

Boil the eggs until they are hard-boiled, then cool them in an ice bath before peeling.

- Cook the shrimp in boiling water for 2-3 minutes, then shock them in an ice bath to stop the cooking process.

Ingredient Substitutions

Use Greek yogurt or avocado in place of mayonnaise for a healthier alternative.

- Replace the dill with tarragon or chives for a different flavor profile.

Make Ahead Tips

Deviled eggs with shrimp can be made up to a day in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Arrange the deviled eggs on a platter with fresh herbs and lemon wedges for a beautiful presentation.

Pairing Recommendations

Deviled eggs with shrimp pair well with a crisp white wine, such as Sauvignon Blanc or Chardonnay.

Storage and Reheating Instructions

Store any leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. To reheat, let them come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of deviled eggs with shrimp contains approximately 120 calories.

Carbohydrates

Each serving of deviled eggs with shrimp contains approximately 1 gram of carbohydrates.

Fats

Each serving of deviled eggs with shrimp contains approximately 10 grams of fat.

Proteins

Each serving of deviled eggs with shrimp contains approximately 6 grams of protein.

Vitamins and minerals

Deviled eggs with shrimp are a good source of vitamin A, vitamin D, and vitamin B12.

Alergens

This recipe contains eggs, shellfish (shrimp), and mayonnaise, which may be allergens for some individuals.

Summary

Deviled eggs with shrimp are a high-protein, low-carb appetizer that is rich in vitamins and minerals. However, they are also high in fat and calories, so they should be enjoyed in moderation.

Summary

Deviled eggs with shrimp are a delicious and elegant appetizer that is perfect for any occasion. With a creamy filling and savory shrimp topping, this dish is sure to impress your guests and satisfy your taste buds. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer afternoon, and I had just finished helping my neighbor, Mrs. Jenkins, with her garden. As a token of her appreciation, she invited me into her kitchen and shared with me her secret recipe for Deviled Eggs with Shrimp.

Mrs. Jenkins was known in our small town for her culinary skills, and I was thrilled to have the opportunity to learn from her. She had a kind smile and a gentle demeanor, making me feel at ease as we worked side by side in her cozy kitchen.

As she gathered the ingredients, Mrs. Jenkins began to tell me the story behind the recipe. She explained that she had learned it from her own grandmother, who had passed it down through the generations. It was a family favorite, always a hit at gatherings and potlucks.

To make the Deviled Eggs with Shrimp, we started by boiling the eggs until they were perfectly cooked. Mrs. Jenkins showed me how to peel them without leaving any unsightly marks, a trick she had picked up from years of practice.

Next, we carefully sliced the eggs in half lengthwise and delicately removed the yolks. Mrs. Jenkins had a special tool for this, a small spoon with a curved end that made the job quick and easy.

Once the yolks were separated, Mrs. Jenkins instructed me to mash them with a fork until they were smooth and creamy. She added a touch of mayonnaise, a dollop of mustard, and a sprinkle of salt and pepper to taste. Then came the secret ingredient – chopped shrimp.

The shrimp had been cooked and seasoned with a blend of spices that Mrs. Jenkins kept tightly guarded. She mixed them into the yolk mixture, creating a rich and flavorful filling that would soon be piped into the egg whites.

Using a pastry bag with a decorative tip, Mrs. Jenkins carefully filled each egg white with the shrimp and yolk mixture, creating a beautiful swirled pattern on top. She then garnished them with a sprinkle of paprika and a fresh parsley leaf, adding a touch of color and freshness to the dish.

As we placed the finished Deviled Eggs with Shrimp on a serving platter, Mrs. Jenkins smiled at me with pride. She could see the joy and excitement in my eyes, knowing that I had just learned a valuable recipe that would become a staple in my own kitchen.

Over the years, I have made the Deviled Eggs with Shrimp for countless family gatherings and special occasions. Each time, they are met with rave reviews and requests for the recipe. I always smile and think back to that warm summer day in Mrs. Jenkins' kitchen, where I first discovered the magic of this delicious dish.

Now, as I pass on the recipe to my own grandchildren, I hope that they will cherish it as much as I do. The tradition lives on, each generation adding their own special touch to the dish, creating memories that will last a lifetime.

And as I sit here, enjoying a plate of Deviled Eggs with Shrimp, I am reminded of the love and connection that food can bring. It is more than just a recipe – it is a piece of history, a story to be shared and enjoyed with those we hold dear.