Shrimp Dilled Deviled Eggs
Shrimp Dilled Deviled Eggs Image

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.

12
servings
30 min
PREP TIME
30 min
TOTAL TIME

Ingredients

6 large Land O Lakes® Eggs hard-cooked, cooled, peeled

1/4 cup mayonnaise

1 (4-ounce) package fully cooked deveined small salad 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, if desired

 

 *Substitute 1 teaspoon dried dill weed.

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

    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.

Nutrition

90Calories
7Fat (mg)
125Cholesterol (mg)
85Sodium (mg)
1Carbohydrates (g)
0Dietary Fiber
5Protein (g)

Reviews

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  February 01, 2016

I've been making these for almost 20 years ever since I got my Land O Lakes cookbook. Absolutely terrific recipe. Don't substitute anything nor skimp. Use quality mayonnaise & Dijon. Make sure your hot sauce is fresh, drain and paper towel dry the shrimp so the filling is not too "wet". ENJOY!

— says Ken
Helpful?
  January 31, 2013

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.

— says Dawn
Helpful?
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