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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.


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30 min
Prep Time
30 min
Total Time
12
servings

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 (1 serving)

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

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.

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