Heart of the Home
Shrimply Deviled Eggs
Spoon mixture into the egg white halves. Place one shrimp on top of each, and sprinkle with paprika. Keep refrigerated until ready to serve.
INGREDIENTS
6 large eggs, hard-boiled and peeled
Source: Virginia Egg Council; first-place winner in 2012 Tasty Little Devils Recipe Contest, submitted by Carrie Rodgers of Fauquier County
AMERICAN EGG BOARD
12 ounces beer
Eve’s Guac Deviled Eggs put a Tex-Mex spin on a classic.
Eve’s Guac Deviled Eggs INGREDIENTS
12 large, hard-boiled eggs flesh of 1 ripe avocado ¼ cup sour cream 1 teaspoon salt dash of hot sauce, such as Tabasco ½ cup salsa, for garnish 12 tortilla chips, for garnish DIRECTIONS Cut hard-boiled eggs in half lengthwise. Spoon out yolks, and place into a re-sealable bag. Set egg white halves aside. To the yolks in the bag, add avocado, sour cream, salt and hot sauce. Seal bag, and mash contents together with your hands until completely mixed.
1 teaspoon seafood seasoning, such as Old Bay
Quinoa & Greek Yogurt Deviled Eggs
12 large shrimp, plus enough shrimp to equal 1 cup, chopped 3 - 4 tablespoons mayonnaise
INGREDIENTS
1 tablespoon pesto
4 large eggs
2 tablespoons capers with juice
½ cup quinoa, cooked and cooled
2 tablespoons finely chopped onion
3 tablespoons plus 1 teaspoon plain Greek-style yogurt
2 tablespoons finely chopped fresh parsley
1½ tablespoons finely chopped cilantro
salt, pepper, onion powder, garlic salt and Dijon mustard to taste
⅓ cup crumbled cooked bacon ¼ cup finely shredded sharp Cheddar cheese
paprika for garnish
2 tablespoons chopped fresh chives
DIRECTIONS
⅛ teaspoon sea salt
While eggs are cooking, place beer in a saucepan with Old Bay and 2 cups water, and bring to a boil. Put the whole shrimp and the shrimp for chopping in the boiling water; bring to a second boil, and turn off heat. Leave shrimp in hot water for 5 minutes or until pink. Drain and peel. Set aside 12 whole shrimp, and chop the rest.
⅛ teaspoon pepper DIRECTIONS Place eggs in a saucepan, and add enough cold water to cover the eggs by 1”. Bring to a boil over medium-high heat. Remove pan from heat, cover and let stand for 13 minutes. Drain, and transfer eggs to a bowl of ice water. Let stand until cool.
Slice eggs in half lengthwise. Scoop yolks out, and place in a mixing bowl. Mash yolks, and add the chopped shrimp, mayonnaise, pesto, capers, onion, parsley, salt, pepper, onion powder, garlic salt and mustard. Mix thoroughly.
VIRGINIA EGG COUNCIL
With scissors, snip off one corner of the bag, and pipe yolk mixture into the egg white halves, creating a small mound in each. Garnish each mound with half a tortilla chip and a dab of salsa before serving.
Peel eggs, and cut in half lengthwise. Transfer the yolks to a bowl, and mash with a fork until smooth. Stir in quinoa, yogurt, cilantro, bacon, cheese and chives, and season with salt and pepper.
Source: American Egg Board
Spoon yolk mixture into the egg white halves, cover and refrigerate until set, at least 15 minutes or up to 24 hours before serving. Source: American Egg Board
Shrimply Deviled Eggs won a 2012 Virginia Egg Council recipe contest.
vafb.com / SPRING 2019
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