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Shrimp Cocktail Deviled Eggs
Shrimp Cocktail Deviled Eggs
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Prep Time:
25 minutes
Total Time:
1 hour 25 minutes
Elevate deviled eggs with a gourmet twist: shrimp and cocktail sauce mixed in for a delicious fusion.
Ingredients:
  • 12 eggs
  • 1/3 cup mayonnaise or salad dressing
  • 3 tablespoons finely chopped fresh chives
  • 1 tablespoon cocktail sauce
  • 1/8 teaspoon pepper
  • 24 cooked tiny to small shrimp (61 to 70 shrimp), peeled, deveined (tail shells removed, if desired)
Instructions:
  • Place the eggs in a Dutch oven in a single layer and cover them with cold water by about 1 inch. Bring to a boil, then remove from heat and let them stand for 15 minutes. Drain the eggs and transfer them to a bowl of ice water or run them under cold water until completely cooled. Gently tap the eggs all over to crack the shells, then roll them between your hands to loosen. Begin peeling from the larger end.
  • Halve the eggs lengthwise, gently scoop out the yolks into a medium bowl, and place the egg white halves on a serving platter. Mash the yolks with a fork, then mix in mayonnaise, 1 tablespoon of chives, cocktail sauce, salt, and pepper until smooth.
  • Pipe the yolk mixture into each egg white half using a decorating bag fitted with an open star tip. Refrigerate covered for at least 30 minutes to blend flavors.
  • Sprinkle shrimp over eggs and finish with remaining 2 tablespoons of chives before serving.

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