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
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
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
- 1 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.
- 2 Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
- 3 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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