Shrimp Deviled Eggs
Active Time: 20 minutes
Total Time: 40 minutes plus chilling
Makes: 24 deviled eggs
12 Schnucks large eggs
1 cup cooked salad shrimp (about 6 ounces), thawed if necessary, divided
1/3 cup Schnucks real mayonnaise
3 tablespoons chopped chives
3 tablespoons Schnucks sweet pickle relish
1-1/2 teaspoons Schnucks Dijon mustard
1 teaspoon Schnucks garlic powder
1/2 teaspoon salt
1/8 teaspoon Schnucks ground cayenne pepper
toppings: sliced red bell pepper, chopped fresh parsley leaves, drained capers (optional)
1. Place eggs in saucepan large enough to hold them in single layer. Add enough water to cover. Heat water to boiling over medium-high heat. Immediately remove saucepan from heat. Cover and let stand 15 minutes. Drain immediately, then place in large bowl filled with cold water; let stand 10 minutes.
2. Meanwhile, finely chop 2/3 cup shrimp.
3. Peel eggs; cut each egg lengthwise in half. Carefully remove yolks and place in medium bowl; place egg white halves on serving platter. With fork, mash yolks until smooth; stir in mayonnaise, chives, relish, mustard, garlic powder, salt, cayenne pepper and chopped shrimp until well combined. Evenly spoon yolk mixture into egg white halves. Cover with plastic wrap; refrigerate at least 1 hour or up to 1 day before serving. Top deviled eggs with remaining shrimp and toppings, if desired, just before serving.
Each deviled egg: about 66 calories, 5 g total fat (3 g saturated), 107 mg cholesterol, 185 mg sodium, 2 g carbohydrate, 0 g fiber, 1 g sugars, 5 g protein
Use low fat yogurt in place of mayonnaise to cut down on calories and fat.
For a timesaver, use refrigerated hard cooked peeled eggs.
To easily fill eggs, transfer yolk mixture to large zip-tight plastic bag with bottom corner snipped off. Gently squeeze bag to fill egg white halves with yolk mixture.