Dive into brunch with these beauties: Deviled eggs with plump, sautéed shrimp and fragrant dill. It’s the perfect use of hard-boiled eggs for delicious brunching, lunching and snacking in between.
Heat oil in large skillet on medium-high heat. Add shrimp; cook and stir 3 to 4 minutes or until shrimp turn pink and are lightly browned. Cool slightly.
Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
Stir in mayonnaise, tomato, dill and sea salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Top each with a cooked shrimp. Serve immediately or refrigerate until ready to serve.
To hard cook eggs: Bring 1/2- to 1-inch of water to boil in large saucepan on high heat. Carefully add eggs into boiling water using a large spoon or tongs. Cover. Cook 12 minutes for large eggs. (Adjust time up or down by 1 minute for each size larger or smaller.) Drain water immediately. Serve eggs warm or rapidly cool eggs by running them under cold water or placing them in a bowl of ice water. Refrigerate eggs when completely cool. Keep eggs refrigerated and use within a week.
For creamier deviled eggs: Stir additional 1 to 2 tablespoons mayonnaise into yolk mixture.