Summer Shrimp Deviled Eggs

A tasty twist on a summer picnic favorite!

• Ready In: 10 mins
• Serves: 6
• Yields: 12 halves

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.