Shrimp and Dill Deviled Eggs

Shrimp and Dill Deviled Eggs

23
Michele O'Sullivan 117

"Shrimp and dill add a welcome twist to this picnic favorite. One teaspoon of dried dill weed may be substituted for one tablespoon of fresh dill weed."

Ingredients

50 m {{adjustedServings}} servings 83 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 83 kcal
  • 4%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  2. Slice eggs in half lengthwise. Remove yolks. Set aside whites.
  3. In a medium bowl, mash egg yolks with a fork. Mix together with mayonnaise, shrimp, green onions, fresh dill weed, lime juice, prepared Dijon-style mustard, hot pepper sauce and ground black pepper.
  4. Spoon approximately 1 tablespoon egg yolk mixture into each egg white. Garnish with fresh dill weed. Chill in the refrigerator until serving.
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Reviews

23
  1. 25 Ratings

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These are so terrific. Try using fresh or frozen shrimp steamed correctly instead of canned shrimp. Then chop up the shrimp into smaller pieces. The texture comes out so much better. Don't ov...

LOVE them!!! I'm always on the lookout for something different, and these are wonderful. I just about have to hide them, because if my husband finds them, they won't make it to the table. Cut...

There's alot of flavor going on in this recipe. Perhaps too much. Don't use the canned shrimp. It doesn't taste nearly as good as freshly cooked shrimp. Not really the same animal at all. Fresh ...