Shrimp Deviled Eggs
|Eggs||12 Large, hard cooked, shelled|
|Mayonnaise||3⁄4 Cup (12 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Frozen cooked baby shrimp/1 bag of 5 ounces frozen cooked baby shrimp||4 1⁄4 Ounce (1 Can)|
|Chopped fresh chives||1 Tablespoon|
With Garnisher, cut eggs in half lengthwise, using a circular motion to create a swirl pattern on surface of eggs.
Remove yolks to small mixing bowl and crumble with fork.
Add mayonnaise, dry mustard and salt, and mix until smooth.
Set aside 24 whole shrimp.
With Pastry Blender, flake remaining shrimp in small bowl, then stir into yolk mixture.
Fill egg white halves with shrimp-yolk mixture, dividing evenly among the 24 whites.
Top each deviled egg with a whole shrimp and sprinkle with chives.
Arrange on serving platter, cover with plastic wrap and refrigerate until ready to serve.