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Makes 16 deviled egg halves


8 large chilled hard boiled eggs, peeled
3 Tbsp mayonnaise
2 tsp Dijon mustard
Pinch of cayenne pepper
Sea salt and freshly ground pepper, to taste
1 can (4oz) Wild Planet Wild Pink Shrimp, drained
and gently patted dry
1 Tbsp chopped fresh dill, for garnish


Split eggs in half lengthwise, remove yolks and place in a bowl. Set egg white halves aside. Mash yolks thoroughly with a fork. Add mayonnaise, mustard, cayenne pepper and mash until smooth. Fold in half of the shrimp, stirring gently to combine. Season to taste with sea salt and pepper. Transfer yolk mixture to a plastic sandwich bag with zipper top. Cut 1/4″ off one bottom corner of the bag with a scissor. Squeeze mixture to the bottom corner of the bag and generously fill egg white halves (alternately, use a teaspoon to spoon mixture directly into egg white halves). Top each egg with some remaining shrimp and sprinkle generously with chopped dill.

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