Deviled Eggs

"A nifty little treat that brings all the ingredients together, you might want to stuff the whole egg half right into your mouth."
 
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photo by twissis photo by twissis
photo by twissis
Ready In:
40mins
Ingredients:
9
Serves:
12
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ingredients

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directions

  • Carefully slice hard boiled eggs in half.
  • Cut and drain cucumber, by letting cucumber sit in a colander for about 5 minutes.
  • Mix all ingredients with egg yolks together, (except reserved shrimp and fresh herbs) gently. Spoon back into empty hard boiled egg shell.
  • Gently place the reserved shrimp on top of the egg yolk mixture, adding a small sprig of fresh herb.
  • Serve with a little toast point or cracker.

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Reviews

  1. I dont make pretty deviled eggs, so I chopped the egg whites and made an egg salad. I used lemon pepper instead of the lemon in with the mayo. Thanks.
     
  2. I took you at your word, Andi. You said it would be chunky, the amts were approx & I could make the recipe my own. I used about 1/4 of a lrg cuke, seeded & finely diced. It did not seem to release its liquid easily, so I seasoned it w/Old Bay instead of S&P. That worked well & it shrunk a lot. I subbed cocktail sauce for the ketchup to get a tiny bit of tang, added chopped Icelandic baby shrimp to a desired consistency & topped them off w/sprinkles of dill, Old Bay & a cpl of shrimp. So easy, all done, so tasty & all gone! Very pretty on the plate & well-received by my guests. Thx for sharing your recipe w/us. :-)
     
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Tweaks

  1. I took you at your word, Andi. You said it would be chunky, the amts were approx & I could make the recipe my own. I used about 1/4 of a lrg cuke, seeded & finely diced. It did not seem to release its liquid easily, so I seasoned it w/Old Bay instead of S&P. That worked well & it shrunk a lot. I subbed cocktail sauce for the ketchup to get a tiny bit of tang, added chopped Icelandic baby shrimp to a desired consistency & topped them off w/sprinkles of dill, Old Bay & a cpl of shrimp. So easy, all done, so tasty & all gone! Very pretty on the plate & well-received by my guests. Thx for sharing your recipe w/us. :-)
     

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I have been a member of food.com (Recipezaar) since January 2007. . I love to photograph food and have reviewed almost 1500 recipes. I used to be a forum host here for many years, but now - all that has gone away. Memories are all that exist. I hope you enjoy any one of my recipes and make it your own. Thanks for visiting my page.
 
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