Shrimp Deviled Eggs

“Deviling” an egg usually refers to seasoning the cooked yolk with mustard or anything else that is spicy but not necessarily hot. Then you add your favored flavorings.

If I had to pick a favorite, it would be the deviled egg with shrimp. In this preparation, a fairly basic combo is jazzed up with chopped shrimp and olives; I like green, sometimes even pimiento-stuffed, for this.

Ingredients

• ¼ pound shrimp, peeled and deveined
• 4 eggs
• 2 or 3 tablespoons chopped good olives
• 1 tablespoon minced onion
• 2 tablespoons chopped parsley leaves, more for garnish
• 1 teaspoon Worcestershire sauce
• 1 teaspoon extra virgin olive oil
• Salt and pepper to taste
• 2 tablespoons mayonnaise.

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    167 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 12 grams protein; 234 milligrams cholesterol; 207 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Bring a small pot of water to a boil. Add shrimp and cook until pink, about 2 minutes. Remove shrimp with a slotted spoon. Let cool a bit, then chop.
2. Add eggs to pot, adding water, if necessary, to cover. Bring water just to a boil, then shut off heat. Cover pot and let eggs rest for 9 minutes, 10 minutes if eggs are large. Plunge eggs into a bowl of ice water. When cool enough to handle, peel.
3. Halve eggs lengthwise and remove yolks. Mash yolks of 3 eggs in a medium bowl. Add chopped shrimp and remaining ingredients and mix well.
4. Mound this mixture into egg whites. Crumble remaining yolk on top and garnish with parsley. Serve, or cover with plastic and refrigerate for up to a day; bring back to room temperature before serving.

20 Minutes