Deviled Eggs with Old Bay Shrimp
Deviled Eggs with Old Bay Shrimp are easy to make and the perfect finger food for parties, potlucks or Easter.
1 lb Colossal Cooked Shrimp
1 cup white wine vinegar
12 hard-boiled eggs
1/2 cup mayonnaise
2 tablespoons dill pickle juice
1 teaspoon stone ground mustard
1 tablespoon hot sauce (optional)
1/2 teaspoon paprika (plus extra for garnishing)
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
In a large bowl, combine cooked shrimp with 1 cup of white wine vinegar, refrigerate for 20-30 minutes.
Meanwhile, cut hard boiled eggs in half, and add egg yolks to a medium bowl, add the rest of the ingredients and stir until smooth.
Distribute the filling into the egg whites evenly. To make the eggs more festive, add the filling to a piping bag fitted with a large star attachment.
Drain the shrimp, place on paper towel and pat dry.
Top each deviled egg with a pickled shrimp, sprinkle some paprika and Old Bay on top. Garnish with green onions and fresh dill. Serve immediately.
Recipe via Sweet and Savory Meals