We started talking yesterday about how to use up those leftover Easter eggs – or charm your Easter guests with a different spin on the usual fare. Here, as promised, is a second take on the classic Deviled Egg, with a seafood twist:
SHRIMP DEVILED EGGS
Makes 12 halves
6 extra-large hard-boiled eggs, cooled
6 large shrimp, plus more for garnishing
3 tablespoons 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
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, devein, and chop the shrimp finely, then add to the egg yolks. Add the mayonnaise, mustard, lemon juice, capers, parsley and Tabasco and mash the mixture with a fork till smooth. Fill the whites with equal amounts of the mixture and sprinkle dill over the tops. Garnish with additional shrimp, as desired.
— “The Glory of Southern Cooking, ” by James Villas (Wiley, 432 pp., $34.95)