Stuffed Eggs with Green Mayonnaise

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 4-6 hard-boiled eggs
  • 4 tablespoons pounded buttered shrimps
  • 4 tablespoons


Shell hard-boiled eggs and cut them in half lengthwise. Remove yolks and mash them to a smooth thick paste with pounded buttered shrimps, mayonnaise and lemon juice, to taste.

Stuff each egg white with shrimp mixture, piling it up to re-form egg shape.

Arrange stuffed eggs on a bed of Green Mayonnaise in an hors-d’œuvre dish. Sprinkle with finely chopped herbs.