Shrimp Filled Deviled Eggs

6 hard-boiled eggs
1/4 cup Miracle Whip
1 teaspoon French’s mustard
dash Tabasco sauce
salt, to taste
1/4 teaspoon garlic powder
6 medium cooked shrimp, finely chopped
2 green onions, finely chopped

Cut peeled eggs lengthwise into halves. Slip out yolks; mash with fork. Stir in Miracle Whip, mustard, Tabasco, garlic powder and salt; taste and adjust seasonings.

Stir in shrimp and minced green onions. Fill whites with egg yolk mixture, forming a slightly rounded top, or pipe through a decorative pastry bag or cookie shooter.

Arrange on a serving dish.

Cover tightly and refrigerate.

Garnish with paprika and chopped fresh parsley before serving, if desired.

Yields 12 deviled eggs.


Chef Buddy Deviled Egg Trays with Snap On Lids, Set of 2

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