Shrimp Stuffed Deviled Eggs
Classic deviled eggs gets an upgrade with sweet shrimp and a bit of sherry. So delicious, you won't be able to eat just one!
Servings: 4
Ingredients
- 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), 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)
Instructions
- Slice the eggs in half lengthwise, gently 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!
Nutrition
Calories: 225kcal | Carbohydrates: 2g | Protein: 17g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 350mg | Sodium: 445mg | Potassium: 166mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 612IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg
