Shrimp Deviled Eggs

Name: Shrimp Deviled Eggs
Prep time: 20 min
Total time: 20 min
Yield: Makes 4 servings
Cuisine: Spanish
Ingredients: 6 pimiento-stuffed olives, chopped; 4 hard-cooked eggs; ¼ pound medium to large shrimp, peeled; 1 teaspoon extra virgin olive oil; Salt and black pepper to taste; Salt and black pepper to taste; 2 tablespoons mayonnaise, preferably homemade; 1 tablespoon minced onion; 2 tablespoons chopped fresh parsley leaves, plus more parsley for garnish; 2 tablespoons chopped fresh parsley leaves, plus more parsley for garnish; 1 teaspoon Worcestershire sauce

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
20 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Unlike common deviled eggs, these, usually served as a tapa, have both texture and more flavor. The shrimp and olives bring a nice saltiness to the dish, which is ideal for a picnic.

Ingredients

¼ pound medium to large shrimp, peeled
4 hard-cooked eggs
6

Europe
Spain
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Bring a small pot of water to a boil. Add the shrimp and cook until pink, 2 to 5 minutes. Drain, rinse under cold water, drain again, and chop into small dice.
Peel the eggs, halve them lengthwise, and remove the yolks. Mash 2 of the yolks in a medium bowl and set aside the remaining yolks. Add the shrimp, olives, onion, parsley, Worcestershire sauce, and oil a