Holiday recipe swap: shrimp deviled eggs

These delicious deviled eggs could stop any political conversations at Thanksgiving dinner and turn thought toward food instead.

Julie Yates
Deviled eggs topped with salad shrimp make a perfect Thanksgiving appetizer.

I'm a retired teacher with a food blogging hobby.

I enjoy reading Stir it Up! and love the idea of sharing recipes so delicious that family members will come together and just set aside all the political discussion for a few minutes at least!

This appetizer recipe is one of my family's favorite holiday dishes. We serve the shrimp deviled eggs only at times when lots of extended family comes over.

Shrimp Deviled Eggs

12 hard boiled eggs
1 cup frozen cooked salad shrimp
1/2 cup mayonnaise
2 tablespoons Frank's Hot Sauce
2 tablespoons sliced green onion
1 generous tablespoon Dijon mustard
1/4 teaspoon black pepper
Optional: salad greens and baby dill for garnish

1. Peel the shell away from the hard boiled eggs and slice each one in half. Remove the yolk from each half, place it in a mixing bowl, and set the halves on a serving platter.

2. With a fork mash each yolk.  Add the mayonnaise, hot sauce, green onions, Dijon mustard, and black pepper.  Combine well and gently stir in the all but a few shrimp.  

3. Spoon a teaspoon of the yolk mixture into the well of each egg half. Top with the remaining shrimp. If desired, garnish with a bit of dill. A nice touch is a bed of few greens on the serving platter.

To participate in Stir It Up!'s Holiday Recipe Swap send your favorite recipe and a photo to: food@csps.com

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