Shrimp and Dill Deviled Eggs
These are classic deviled eggs dressed up with tender shrimp, fresh dill, and a small lift of citrus. The yolk filling stays creamy, mustardy, and balanced, while the seafood garnish makes them feel a little more special without turning them into a different appetizer.
Ingredients
6 | pieces egg, large |
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1⁄4 | cup mayonnaise |
2 | teaspoons dijon mustard |
1 | teaspoon white wine vinegar |
1⁄8 | teaspoon kosher salt |
1⁄8 | teaspoon black pepper, freshly ground |
3 | ounces cooked shrimp, finely chopped, plus 12 small pieces for garnish |
1 | tablespoon fresh dill, finely chopped, plus small sprigs for garnish |
1 | tablespoon green onion, finely chopped |
1⁄2 | teaspoon lime juice, fresh |
1 | pinch paprika |
1 | dash hot sauce, optional |
Instructions
| 1. | Place the eggs in a saucepan in a single layer and cover them with 1 inch of cool water. |
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| 2. | Bring the water to a boil, cover the pan, remove it from the heat, and let the eggs stand for 10 minutes. |
| 3. | Transfer the eggs to a bowl of ice water and cool for 10 minutes. |
| 4. | Peel the eggs, halve them lengthwise, and gently remove the yolks to a bowl. |
| 5. | Mash the yolks with the mayonnaise, mustard, vinegar, salt, pepper, lime juice, and hot sauce, if using, until smooth. |
| 6. | Fold in the chopped shrimp, dill, and green onion, keeping the mixture light enough to mound in the egg whites. |
| 7. | Spoon or pipe the filling into the egg white halves. |
| 8. | Top each egg with a small piece of shrimp, a dill sprig, and a light dusting of paprika. |
| 9. | Chill the deviled eggs for at least 20 minutes before serving. |
Published on Jul 20, 2024 by Luminița