Place these shrimp and dill-seasoned deviled eggs in a plastic food wrap lined egg carton for easy carrying to any event or celebration.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
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.
Explore reviews fromour online community
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!
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.
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.