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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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A tasty twist on a summer picnic favorite! Ingredients:
6 extra-large hard-boiled eggs, cooled |
6 large shrimp |
3 teaspoons mayonnaise |
1 teaspoon dijon mustard |
1 teaspoon fresh lemon juice |
1 teaspoon capers, drained and finely chopped |
1 teaspoon finely chopped fresh parsley leaves |
tabasco sauce, to taste |
2 teaspoons finely chopped fresh dill |
Directions:
1. Place the shrimp in a small saucepan with enough water to cover; bring to a boil, remove from the heat and let stand 1 minute. Drain, add cold water to cover and let stand 5 minutes.
2. Carefully peel the shells from the eggs. Cut the eggs in half lengthwise; place the yolks in a mixing bowl and reserve the whites.
3. Shell, de-vein, and chop the shrimp finely, then add to the egg yolks.
4. Add the mayonnaise, mustard, lemon juice, capers, parsley and Tabasco and mash the mixture with a fork until smooth.
5. Fill the whites with equal amounts of the mixture and sprinkle dill over the tops.
6. Cover with plastic wrap and chill until ready to serve.
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