Deviled Eggs with Old Bay Shrimp are easy to make and excellent for Easter, potlucks, and celebrations. A few simple ingredients make them ready in 30 minutes.
– 24rock or bay shrimpscooked and peeled – 1cupwhite wine vinegar – 12hard-boiled egg – 1/2cupmayonnaise – 2tablespoonsdill pickle juice – 1teaspoonstone ground mustard – 1tablespoonhot sauceoptional – 1/2teaspoonpaprikaplus extra for garnishing – 1teaspoonOld Bay seasoning – 1/2teaspoonsalt – Chopped Dill – Green onion
Ingredients
Put cooked and peeled shrimp and 1 cup of white wine vinegar in a big bowl. Cover and put in the fridge for 20 to 30 minutes.
At the same time as this is taking place, split the eggs in half and put the egg yolks in a bowl of medium size.
Following that, include the additional components by whisking them together until they are completely smooth.
Spread the filling out evenly in the egg whites. Put the filling in a piping bag with a big star clip to make the eggs look more holiday-like.
To dry the shrimp, place them on a paper towel after they have been drained, and then proceed to pat them dry.
Put a pickled shrimp on top of each deviled egg and add paprika and Old Bay on top of that. Put green onions and fresh dill on top. Serve right away.
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