Shrimp And Dill Deviled Eggs

Elevate your deviled egg game with a delicious twist! These Shrimp and Dill Deviled Eggs are a refreshing take on a classic, with succulent shrimp, bright fresh dill, and a hint of spice. Perfect for a springtime gathering or a light and lovely snack.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/2 cup cooked and chilled shrimp, diced
• 2 tablespoons freshly chopped fresh dill
• 1 tablespoon Dijon mustard
• 1 teaspoon prepared horseradish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons mayonnaise
• 1 tablespoon chopped fresh chives (optional)

Instructions

Cut the eggs in half lengthwise and carefully remove the yolks to a bowl.

Mash the yolks with a fork until they’re well broken up.

Add the diced shrimp, chopped fresh dill, Dijon mustard, horseradish, salt, and black pepper to the bowl with the yolks.

Mix everything together until you’ve got a smooth, creamy filling.

Stir in the mayonnaise until it’s fully incorporated.

Spoon the yolk mixture evenly into the egg white halves.

Garnish with chopped fresh chives, if you like.

Chill the deviled eggs in the fridge for at least 30 minutes before serving.

Notes

Use older eggs for better peeling results.

Fresh dill can be substituted with 1/4 teaspoon dried dill weed if you can’t find fresh.

If you’re not a fan of horseradish, reduce the amount or omit it altogether.

Chill the deviled eggs for a longer time if you want the flavors to meld together even more.

You can make these deviled eggs ahead of time, but it’s best to add the chopped chives just before serving to preserve their freshness and color.

If you’re not serving immediately, keep the deviled eggs refrigerated until serving time.

Nutrional Value

• Calories: 144
• Total Fat: 9g
• Saturated Fat: 2g
• Cholesterol: 186mg
• Sodium: 240mg
• Total Carbohydrates: 4g
• Fiber: 0g
• Sugars: 1g
• Protein: 11g