Deviled Eggs with
Shrimp and Pesto
touch of pesto brings deviled eggs to a whole new level!
16 hard-cooked eggs
1/2 cup mayonnaise or salad dressing
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
1 cup chopped cooked small shrimp
3 tablespoons basil pesto
32 cooked peeled de-veined large shrimp
Cut eggs lengthwise in half with rippled vegetable cutter or sharp
knife. Carefully remove yolks and place in small bowl; reserve egg white
halves. Mix yolks, mayonnaise, garlic powder, salt and red pepper until
fluffy. Stir in chopped shrimp.
Carefully spoon yolk mixture into egg white halves or place egg yolk mixture
into a large plastic bag with a corner cut out. Squeeze and pipe the egg
yolk mixture into the egg white halves. (If not making ahead, cover and
refrigerate up to 24 hours.)
Just before serving, top each with about 1/4 teaspoon basil pesto . Top each
with whole shrimp. Serve immediately.
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