Shrimp and Dill Deviled Eggs
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.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
Ingredients
- 6 eggs
- ¼ cup mayonnaise
- 1 (4.5 ounce) can shrimp, rinsed and drained
- 2 tablespoons chopped green onions
- 1 tablespoon chopped fresh dill weed
- 1 tablespoon lime juice
- 2 teaspoons prepared Dijon-style mustard
- ¼ teaspoon hot pepper sauce
- 1 pinch ground black pepper
- fresh dill weed
Directions
- 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.
- Slice eggs in half lengthwise. Remove yolks. Set aside whites.
- 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.
- Spoon approximately 1 tablespoon egg yolk mixture into each egg white. Garnish with fresh dill weed. Chill in the refrigerator until serving.
Nutrition Facts
- Servings Per Recipe 12
- Calories 83
- % Daily Value *
- Total Fat 6g 8%
- Saturated Fat 1g 7%
- Cholesterol 113mg 38%
- Sodium 103mg 4%
- Total Carbohydrate 1g 0%
- Dietary Fiber 0g 0%
- Total Sugars 0g
- Protein 6g
- Vitamin C 1mg 6%
- Calcium 22mg 2%
- Iron 1mg 4%
- Potassium 64mg 1%
