Now, whenever we have any sort of social event at our house or even have to take a dish to pass somewhere else, I always try and make these. They are so amazing. I even went and bought one of those special deviled egg carriers because I didn’t want them to get ruined on the road…which has happened more times than what I care to admit. These are best for a smaller group because most people are going to eat at least two after they try one so they run out really fast. Unless you want to make a double batch, I wouldn’t offer them to a big crowd…you might have some disappointed people on your hands!
These are always a huge hit whenever I put them on the table.
Ingredients
12 large eggs; hard-boiled, peeled & halved lengthwise
1/2 lb salad shrimp
1/2 c Hellmann’s mayo
1 tsp Heinz yellow mustard
2 Tbsp Vlasic sweet pickle relish
2 pinch old bay seasoning
1 Tbsp fresh chopped parsley
2 Tbsp butter
2 green onions finely chopped
Green Olives For Garnish
Instructions
Boil eggs for 15 minutes; cool in fridge for an hour. Peel and slice longwise reserving yolks.
Sauté shrimp with butter and onions, adding pinch of old bay for about 4 minutes.
Remove shrimp and chop in small pieces.
Add shrimp; butter mixture, mayo, pickle relish and mustard to yolks and mix well.
Add yolk mixture to resealable bag, snip corner.
Fill egg whites with yolk mixture. Garnish with parsley and old bay and olives. Refrigerate at least an hour before serving.
For another garnish idea, place a while shrimp on top of each egg.
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Quick Tip: You can use frozen shrimp if that’s all that’s available.
