Shrimp Stuffed Deviled Eggs

makes 12 appetizers


6 extra large hard boiled eggs, cooled and shelled

2 Tablespoons mayonnaise

2 Tablespoons whipped cream cheese

1 teaspoon Dijon mustard

1 teaspoon freshly squeezed lemon juice

1 teaspoon dry Sherry

4 ounces (about 8 large shrimp) shrimp, cooked, peeled, and roughly chopped

1 Tablespoon chopped fresh chives

Kosher salt and freshly ground black pepper to taste

Ground cayenne pepper to taste

12 small bay shrimp, cooked (optional)


Cut the eggs in half lengthwise.  Remove the yolks and place them in a food processor fitted with the metal blade.  Add the mayonnaise, cream cheese, mustard, lemon juice, and sherry and process until smooth.  Add the shrimp and process to break down the shrimp into small pieces.  Add the chives and pulse to combine.  Season to taste with salt and pepper.  Spoon the filling into the whites or pipe the filling using a pastry bag and tip.  Sprinkle with cayenne pepper and garnish with a shrimp.  Refrigerate until ready to serve.  Set out at room temperature for 20 minutes before serving.  Enjoy!


Printed from thegalleygourmet.net