Dill Deviled Eggs with Sautéed Shrimp
appetizer

Dill Deviled Eggs with Sautéed Shrimp

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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.
  • 15m

    prep time

  • 5m

    Cook Time

  • 170

    Calories

  • 7

    Ingredients

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Ingredients

6

(2 halves)

Servings

  • 2 teaspoons olive oil
  • 12 medium shrimp, peeled and deveined
  • 6 hard-cooked eggs, peeled
  • 1/4 cup mayonnaise
  • 1/4 cup finely chopped tomato
  • 1 teaspoon McCormick Gourmet™ Organic Dill Weed
  • 1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt

Instructions

  • 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.

Nutrition information (per Serving)

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