Shrimp Deviled Eggs
Makes 24 halves. Recipe is from Robyn Smith, of Baton Rouge. Serve as appetizers or with a salad and a fruit for a light lunch.
12 large or extra large eggs
12 ounces shrimp, cooked, peeled and chopped coarsely (reserve 12 whole shrimp for garnishing)
1 cup mayonnaise (you may not need the whole cup)
1 medium shallot, minced
1 clove garlic, minced
½ tsp. dill weed
Salt and cayenne pepper to taste
Paprika and extra dill weed for garnish, if desired
Parsley for garnish, if desired
1. Place the eggs in a large saucepan, preferably in a single layer. Add water to cover eggs by at least 1 inch. (Smith adds a few drops of oil to the water).
2. Bring water to a strong rolling boil, then cover and turn off heat but leave on the heating surface for 15-17 minutes so that the eggs can finish cooking.
3. After 15-17 minutes, using a slotted spoon, place cooked eggs in bowl of ice water. Chill thoroughly then peel.
4. Cut eggs into halves lengthwise. Carefully remove yolks and place them in a separate medium bowl; mash them a little. Place whites separately on platter or plate.
5. Remove 12 shrimp that will be used for garnishing the top of the eggs. Cut those 12 in half lengthwise, cover and set aside.
6. Coarsely chop the remaining shrimp. I did it about the size of a large sweet pea. Fold the shrimp, mayonnaise, shallot, garlic and dill weed into the egg yolks. Season to taste with salt and cayenne. (If you seasoned the cooking water while cooking the shrimp, be careful to not over-season the yolk mixture). Add more mayonnaise if mixture is too stiff.
7. Using a small spoon, pastry bag or a plastic bag with a small tip cut off one bottom corner; fill whites with desired amount of shrimp filling and place them on serving platter.
8. Garnish each egg half with a piece of shrimp. Dust lightly with paprika and dill weed if desired. Extra chopped parsley can be sprinkled over the top.
Refrigerate until ready to serve.