VIRGINIA THIS MORNING: Incredible Edible Shrimply Deviled Eggs

RICHMOND, Va (WTVR) – It’s an easy to make appetizer you’ll definitely want to keep on hand. Mary Rapoport shares Carrie Rodgers, award-winning recipe for Shrimply Deviled Eggs.

 

6 large Eggs, hard boiled* and peeled

12 oz. Beer and 1 teas. Old Bay seasoning

12 large Shrimp plus enough shrimp to measure 1 cup, chopped

3 – 4 T. Mayonnaise

1 T. Pesto

2 T. Capers (include caper juice)

2 T. finely chopped Onion

2 T. finely chopped Parsley

Salt, Pepper, onion powder, garlic salt and a spec of Dijon mustard to taste

 

Paprika to garnish

 

  • While eggs are cooking, place beer in a saucepan with Old Bay and 2 cups water and bring to a boil.  Put the whole shrimp and the shrimp to chop in the boiling water; bring to a second boil and turn off heat.  Leave shrimp in hot water for 5 minutes or until pink in color, drain and peel.  Set aside 12 and chop the rest.
  • Slice hard boiled, peeled eggs in half lengthwise.  Scoop yolks out and place in a mixing bowl, mashing the yolks.
  • Add remaining ingredients and the chopped shrimp and mix together thoroughly.
  • Spoon mixture by spoonfuls into the white half of each egg.  Place one shrimp on top of each egg and sprinkle with paprika.
  • Keep refrigerated until ready to serve.  Makes 12 amazing appetizer portions

 

*To hard boil eggs:  Place eggs in a saucepan large enough to hold them in a single layer.  Add cold water to cover eggs by 1 inch; cover pan; heat over high heat just to boiling.  Remove from burner.  Let eggs stand in hot water about 12 minutes.  Drain; cool down in ice water; and peel off shells.