Shrimpy Devils
Posted
Mon, 04/21/14
This is a tasty variation of my recipe for Deviled Eggs:
Shrimpy Devils
1 dozen eggs, hard-cooked
Place eggs in a large saucepan or cooking pot; cover with water. Boil gently over medium-high heat until eggs are hard-cooked, about three to five minutes. Allow eggs to cool before removing shells. Slice each egg in half lengthwise; carefully scoop out the yolks. Set aside halved egg whites. Place yolks in a bowl; mash with a fork until smooth. Mix in mayonnaise or Miracle Whip, sweet relish, mustard and onion salt. Stir until mixture has a firm but pliable consistency; add more mayonnaise or Miracle Whip if necessary. Fold in drained tiny shrimp; stir gently to combine. Spoon mixture back into the egg white halves, spreading evenly on top when the cavity is full. Sprinkle each egg half with paprika. Chill for one or two hours before serving. Recipe makes twenty-four deviled eggs. Note: If preparing the deviled eggs a day ahead, do not sprinkle on paprika until an hour or so before ready to serve.
I made the "shrimpy devils" last weekend, and managed to snap a few decent pictures (click on images to view larger sizes in a new window):
The original recipe for Deviled Eggs came from my mum Joyce via paternal grandmother Phyllis O'Toole. Although preparation methods might change, most recipes handed down through the generations never seem to lose their appeal.
*Similar recipe: Eyeballs (Halloween deviled eggs).
Tags: Appetizers; Food Photos
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