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
14 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
14 teaspoon hot pepper sauce
18 teaspoon pepper
Fresh dill weed sprigs, if desired
*Substitute 1 teaspoon dried dill weed.
STEP 1
Cut eggs in half lengthwise. Remove egg yolks; place yolks into bowl. Place egg whites aside.
STEP 2
Mash yolks with fork. Add all remaining ingredients except dill sprigs; mix well.
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.
