Pasadena Star News/January 31, 2006

Shrimp Deviled Eggs
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4


INGREDIENTS:
1/4 pound medium to large shrimp, peeled 4 hard-cooked eggs 6 pimento-stuffed olives, chopped
1 tablespoon minced onion 2 tablespoons chopped fresh parsley plus additional sprigs for garnish 1 teaspoon Worcestershire sauce
1 teaspoon extra-virgin olive oil salt, pepper to taste 2 tablespoons mayonnaise, preferably homemade



1 Bring a small pot of water to a boil. Add the shrimp and cook until pink, 2 to 5 minutes. Drain, rinse under cold water and drain again and chop into small dice.
2 Peel the eggs, halve them lengthwise and remove the yolks. Mash 2 of the yolks in a medium bowl and set aside the remaining yolks. Add the shrimp, olives, onion, parsley, Worcestershire sauce and oil and mix well. Season with salt and pepper.
3 Mound this mixture in the egg-white shells. Top with a little dollop of mayonnaise and crumble the remaining egg yolks on top. Garnish with parsley and serve, or cover with plastic wrap and refrigerate for up to a day; bring back to room temperature before serving.

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