Shrimp Dilled Deviled Eggs

Shrimp Dilled Deviled Eggs

Place these shrimp and dill-seasoned deviled eggs in a plastic food wrap lined egg carton for easy carrying to any event or celebration.

30 min.prep time 30 min.total time
12 servings
141 Rating

Ingredients

6 Land O Lakes® Eggs, hard-cooked , peeled, cooled
1/4 cup mayonnaise
1 (4-ounce) package deveined small shrimp, thawed, rinsed, drained, reserve 12 shrimp
2 tablespoons chopped green onions
1 tablespoon chopped fresh dill weed*
1 tablespoon lime juice
2 teaspoons country-style Dijon mustard
1/4 teaspoon hot pepper sauce
1/8 teaspoon pepper
Fresh dill weed sprigs

Directions

Cut eggs in half lengthwise. Remove egg yolks; place yolks into bowl. Place egg whites aside.

Mash yolks with fork. Add all remaining ingredients except dill sprigs; mix well.

Spoon about 1 tablespoon egg yolk mixture into each egg white half; garnish with reserved shrimp and dill sprig. Cover; refrigerate until serving time or up to 24 hours.


*Substitute 1 teaspoon dried dill weed.

Recipe Tip

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Nutrition Facts (1 serving)

Calories: 90

Fat: 7g

Cholesterol: 125mg

Sodium: 85mg

Carbohydrates: 1g

Dietary Fiber: 0g

Protein: 5g

Recipe #4722©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

I made the filling the night before and filled the eggs the following day. I found the eggs to have more dill flavor by making the filling the night before. I plan in making these eggs for Super Bowl Sunday.

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