Place these shrimp and dill-seasoned deviled eggs in a plastic food wrap-lined egg carton for easy carrying to any event or celebration.
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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.
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.
For brunches, potlucks and picnics deviled eggs are a classic. But classic doesn’t have to mean boring. Dress them up with shrimp or bacon, or kick up the flavor with salsa or spice.