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Or did someone just make up a recipe? They were wonderful!!!!

2007-11-22 10:51:54 · 7 answers · asked by Anonymous in Food & Drink Cooking & Recipes

7 answers

"Shrimpy" Stuffed Eggs
Very "Holiday" and yes they are wonderful. Hope this is the recipe you are wanting! We all love them too!!!!!

6 eggs
2 medium green onions, thinly sliced (2 tablespoons)
1/4 cup reduced-fat mayonnaise or salad dressing
1 tablespoon white vinegar
1/4 teaspoon salt
1/4 teaspoon red pepper sauce
1/2 cup coarsely chopped cooked salad shrimp, thawed if frozen
1 tablespoon seafood cocktail sauce

Place eggs in single layer in 2-quart saucepan; add enough cold water so it is at least 1 inch above eggs. Heat to boiling; remove from heat. Cover and let stand 18 minutes. Drain; rinse with cold water. Let stand in ice water 10 minutes.
Peel eggs; cut lengthwise in half. Slip out yolks; place in medium bowl. Mash yolks with fork until smooth. Reserve 1 teaspoon green part of onions for garnish. Stir mayonnaise, vinegar, salt, pepper sauce and remaining green onions into mashed yolks. Fold in shrimp.
Fill egg whites with yolk mixture, heaping it lightly. Just before serving, top with cocktail sauce and reserved green onions.


nfd♥

2007-11-22 10:53:48 · answer #1 · answered by fishineasy™ 7 · 0 0

I image the egg was mixed with mashed shrimp.

2007-11-22 10:56:44 · answer #2 · answered by Anonymous · 0 0

I've had deviled eggs that had shrimp paste and had them with anchovy paste in them.

Sorta a European kinda thing.

2007-11-22 10:56:26 · answer #3 · answered by Stuart 7 · 0 0

yes i agree with the recipe above i thought they were great never tasted them until today.... YUMMY

2007-11-22 10:55:05 · answer #4 · answered by Kay 1 · 0 0

suggest somebody added something to them if you find out what it is let me know sounds yummy

2007-11-22 10:54:41 · answer #5 · answered by bilbobagsend 6 · 0 0

nope

2007-11-22 10:54:09 · answer #6 · answered by Anonymous · 0 0

Could it be salmonella/

2007-11-22 10:55:38 · answer #7 · answered by Anonymous · 0 1

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