Name Deviled eggs with shrimps and radishes


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* 12 large eggs
* 1 tablespoon olive oil
* 2/3 pound medium shrimp, shelled and deveined
* Salt and fresh ground black pepper
* 1/2 cup mayonnaise
* 1/4 cup finely diced red radishes (about 4 large)
* 2 tablespoons minced parsley
* 2 teaspoons capers, chopped
* 1 medium shallot, minced
* 1 garlic clove, minced

1. Put eggs in a large saucepan; cover with cold water and bring to a boil over medium heat. Reduce heat to simmer and cook for 10 minutes; drain. Transfer eggs to a large bowl of ice water to chill thoroughly. Peel eggs; cut in half lengthwise. Put yolks in a bowl and lightly mash with a fork. Set whites on a platter. Heat olive oil in a large skillet. Add shrimp, season with salt and pepper, and cook over medium high heat, stirring, until opaque, about 2 minutes.
2. Transfer shrimp to a work surface and cut 12 of them in half lengthwise. Cut remaining shrimp into 1/3-inch dice. Add diced shrimp to egg yolks. Add mayonnaise, radishes, parsley, capers, shallot and garlic. Season with salt and pepper; stir to blend. Mound a rounded tablespoon of filling in each egg white half; top with a shrimp half. Serve at room temperature or chilled.

The filling and cooked egg whites can be refrigerated overnight. Stuff the eggs just before serving; makes two dozen.

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