Shrimp Deviled Eggs

1. 1

   Bring a small pot of water to a boil.

2. 2

   Add the shrimp and cook until pink, 2 to 5 minutes.

3. 3

   Drain, rinse under cold water, drain again, and chop into small dice.

4. 4

   Peel the eggs, halve them lengthwise, and remove the yolks.

5. 5

   Mash 2 of the yolks in a medium bowl and set aside the remaining yolks.

6. 6

   Add the shrimp, olives, onion, parsley, Worcestershire sauce, and oil and mix well.

7. 7

   Season with salt and pepper.

8. 8

   Mound this mixture into the egg whites.

9. 9

   Top with a little dollop of mayonnaise and crumble the remaining yolks on top.

10. 10

    Garnish with parsley and serve or cover with plastic wrap and refrigerate for up to a day; bring back to room temperature before serving.

11. 11

    Substitute 1/4 pound cooked, shredded salmon or chopped smoked salmon for the shrimp.

No additional tips available.