Monday, March 25, 2013

Extra Eggs? Try Dijon Shrimp Egg Salad

   A couple days ago I turned to Pinterest for some Easter inspiration and rediscovered something I pinned last year from the librarian of my old school.  It was a photo of deviled eggs that looked similar to mine above (only even cuter) and said "via mobile apps".  No website was credited so I'm guessing she snapped the picture using her phone while she was at some springtime gathering.  Since there wasn't a recipe attached, I turned to what's actually billed as a shrimp roll filling from the Simple Fresh Southern cookbook by Matt Lee and Ted Lee.  I tweaked the ingredients and proportions just a bit. It's like egg salad that's super pumped up and I thought if I diced the ingredients finely enough, the stuff would taste great stuffed in an egg!  It did - but it's still really great in some crusty French bread along with lettuce and tomato!


For every six hard boiled eggs you use you will need:

1/4 cup mayonnaise

6 medium sized precooked shrimp, tail off and deveined

1 tablespoon finely sliced green onions

1 tablespoon finely diced seeded tomato

1 tablespoon finely diced cooked bacon (optional)

1 teaspoon Dijon mustard

1/4 teaspoon salt

a bit of carrot and black peppercorns for garnish


If stuffing the eggs, cut off the top third for the "head". Then make another slice so that the bottom half of the "chick" will equal half of the hard boiled egg.  Carefully scoop out the yolk in both the bottom and middle pieces and put in a bowl.  Chop up the egg white from the middle slice and add it to the bowl.  If you are just making the filling for a sandwich, just chop all the eggs up.

     If you are stuffing the eggs, finely chop the shrimp up and add it to the bowl.  If you are only making sandwich filling, it's nice to keep the shrimp pieces a bit bigger.  Then add the rest of the ingredients and mix well. Fill the bottom half of the hollowed out hard boiled egg with the mixture and mound it up.  Top with the smaller piece that's left of the egg.  Garnish with the carrot "beak" and black peppercorn "eyes"  or enjoy this egg salad on a toasted roll with lettuce and tomato.

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