Memorial Day weekend is the start of Summer Fun. And while it doesn’t seem quite possible to me, it is already that time! Our plans this year are pretty low key. No big group events with lots of people and tons of food for us, as is our usual. But there are some traditional foods we are still going to make and enjoy this weekend. Albeit, with a slight twist!
Deviled eggs are mandatory at Spring & Summer celebrations and any other picnic-type event for me. I look forward to enjoying them at every gathering we attend or have from Easter straight through to Labor Day. Traditional deviled eggs are great, but I also like to do things a bit differently, too. With so little variation in our daily lives right now, the food we make is getting more of our inventive focus. Here, deviled eggs meet shrimp cocktail for a delicious twist of this Summer celebrations staple!
Note: to make this a bit easier with fewer ingredients, prepared cocktail sauce can be used. If using prepared cocktail sauce, omit the ketchup, horseradish, and Worcestershire sauce and reduced the lemon juice to 1 teaspoon and the hot sauce to 1 teaspoon.
Shrimp Cocktail Deviled Eggs.
Shrimp Cocktail Deviled Eggs Makes 4 servings, Total Time Required: 55 minutes
Ingredients:
- 4 large eggs
- 2 ounces cooked salad shrimp, thawed
- 1-1/8 teaspoon hot sauce
- 2 tablespoons ketchup
- 1-1/2 teaspoons prepared horseradish
- 1-1/4 teaspoon lemon juice
- 1/8 teaspoon Worcestershire sauce
- 1/2 tablespoon mayonnaise
- 1 clove garlic, minced
- 1/4 teaspoon each salt & freshly ground pepper, or to taste
- 8 whole cooked salad shrimp, thawed, for garnish
Directions:
Fill a saucepan about a quarter of the way with cold water. Place the eggs in a single layer at the bottom of the saucepan. Add more water to cover the eggs by 1 inch of water. Over high heat, bring the water to a rolling boil. When the water is at a full boil, turn off the heat but leave the pot on the burner. Allow the eggs to sit in the pot for 12 minutes. After 12 minutes, transfer the eggs to an ice water bath until they are cool enough to handle and peel.
Hard boil the eggs.
Finely chop the 2 ounces of shrimp. Slice the eggs in half and remove the yolks.
Chop the shrimp and remove the yolks from the eggs.
Mash the yolks, and mix them with the shrimp, hot sauce, ketchup, horseradish, lemon juice, Worcestershire, mayonnaise, and garlic. Add salt and pepper to taste.
Combine the yolks with the other ingredients and chopped shrimp for the filling.
Spoon the filling into the egg whites.
Fill the egg whites with the shrimp mixture.
Top each egg half with a whole shrimp. Chill the eggs until ready to serve. Serve chilled.
A new twist on deviled eggs!
Classic Summer Season food with a twist! ~Linda
Shrimp Cocktail Deviled Eggs Makes 4 servings, Total Time Required: 55 minutes
Ingredients:
- 4 large eggs
- 2 ounces cooked salad shrimp, thawed
- 1-1/8 teaspoon hot sauce
- 2 tablespoons ketchup
- 1-1/2 teaspoons prepared horseradish
- 1-1/4 teaspoon lemon juice
- 1/8 teaspoon Worcestershire sauce
- 1/2 tablespoon mayonnaise
- 1 clove garlic, minced
- 1/4 teaspoon each salt & freshly ground pepper, or to taste
- 8 whole cooked salad shrimp, thawed, for garnish
Directions:
Fill a saucepan about a quarter of the way with cold water. Place the eggs in a single layer at the bottom of the saucepan. Add more water to cover the eggs by 1 inch of water. Over high heat, bring the water to a rolling boil. When the water is at a full boil, turn off the heat but leave the pot on the burner. Allow the eggs to sit in the pot for 12 minutes. After 12 minutes, transfer the eggs to an ice water bath until they are cool enough to handle and peel.
Finely chop the 2 ounces of shrimp. Slice the eggs in half and remove the yolks. Mash the yolks, and mix them with the shrimp, hot sauce, ketchup, horseradish, lemon juice, Worcestershire, mayonnaise, and garlic. Add salt and pepper to taste. Spoon the filling into the egg whites. Top each egg half with a whole shrimp. Chill the eggs until ready to serve. Serve chilled.
Note: to make this a bit easier with fewer ingredients, prepared cocktail sauce can be used. If using prepared cocktail sauce, omit the ketchup, horseradish, and Worcestershire sauce and reduced the lemon juice to 1 teaspoon and the hot sauce to 1 teaspoon.