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Shrimp Deviled Eggs

Unlike common deviled eggs, these, usually served as a tapa, have both texture and more flavor. The shrimp and olives bring a nice saltiness to the dish, which is ideal for a picnic.

Recipe information

  • Yield

    makes 4 servings

Ingredients

1/4 pound medium to large shrimp, peeled
4 hard-cooked eggs (page 338)
6 pimiento-stuffed olives, chopped
1 tablespoon minced onion
2 tablespoons chopped fresh parsley leaves, plus more parsley for garnish
1 teaspoon Worcestershire sauce
1 teaspoon extra virgin olive oil
Salt and black pepper to taste
2 tablespoons mayonnaise, preferably homemade (page 602)

Preparation

  1. Step 1

    Bring a small pot of water to a boil. Add the shrimp and cook until pink, 2 to 5 minutes. Drain, rinse under cold water, drain again, and chop into small dice.

    Step 2

    Peel the eggs, halve them lengthwise, and remove the yolks. Mash 2 of the yolks in a medium bowl and set aside the remaining yolks. Add the shrimp, olives, onion, parsley, Worcestershire sauce, and oil and mix well. Season with salt and pepper.

    Step 3

    Mound this mixture into the egg whites. Top with a little dollop of mayonnaise and crumble the remaining yolks on top. Garnish with parsley and serve or cover with plastic wrap and refrigerate for up to a day; bring back to room temperature before serving.

  2. Salmon Deviled Eggs

    Step 4

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

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsEggShrimpShellfishSeafoodOliveStarterSideDinnerNut FreeGluten FreeDairy FreeKetoEasyQuickMake AheadSimmerCookbooks
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