Dill Deviled Eggs with Sautéed Shrimp
appetizer

Dill Deviled Eggs with Sautéed Shrimp

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

CRAVING INSPIRATION?
JOIN FLAVOR PROFILE!

It’s your way to save recipes and spices, get inspired — and receive special offers and discounts.

Sign Up Now

Flavor Maker

Build your digital pantry, save recipes, get cooking tips, and more!

Download Flavor Maker for iPhoneDownload Flavor Maker for Android

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)

Reviews

SET UP YOUR FLAVOR PROFILE

We’ve got everything you need to up your kitchen game - plus, special offers and discounts just for you!