Prep 10 mins
Cook 5 mins
This is part of a salad recipe that was in Family Circle Magazine. I am also posting the salad recipe. It is called Shrimp Deviled Egg Salad. The deviled eggs are great in the salad, yet good enough to eat all by themselves.
- 12 hard-boiled eggs
- 1⁄2 lb small shrimp (cooked and finely chopped)
- 1⁄2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill (chopped)
- 1 tablespoon lemon juice
- 1⁄4 teaspoon garlic salt
- 1⁄4 teaspoon pepper
- Cut peeled eggs in half lenghtwise.
- Scoop yolks out into a mixing bowl and mash with a fork.
- Add mayonniase,dijon mustard,dill,lemon juice,garlic salt,pepper and shrimp to egg yolks and stir to blend completely.
- Fill each egg white with yolk mixture.
- Cover and refrigerate until ready to serve.
I was craving egg salad and remembered this deviled egg recipe. I prepared the filling (but downsized to just a few eggs), and then chopped up the egg whites and combined to form a "salad" to spread between slices of toasted bread. The sandwich was very good. I used small frozen (and defrosted) salad shrimp and dried dill. The garlic salt left it a bit overly salty for my taste, and I might use just plain garlic powder and salt (to control the saltiness without compromising the garlic flavor) in the future.
I loved this one!!
This simple and different recipe for deviled eggs caught my attention. I made them for a family get-together. I'm sorry to report that only 4 out of the 12 were eaten. To my own taste, the recipe is too bland. I understand the use of shrimp lends delicacy to the dish, however, there was just little appetizing about it. I'm thinking next time I try it I may use regular yellow mustard instead of Dijon. Also, may add fresh chopped parsley and maybe a dried coriander and/or red pepper sprinkled over the top. Thanks for a great base to work from.