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Recipe Detail Page
West-Coast Shrimp Devilled Eggs
Summer 2017
Crowd-pleasing devilled eggs get a refreshed vodka-friendly twist with the addition of shrimp. Look for Canadian Ocean Wise sustainable shrimp.
Makes 24 devilled eggs
12 large eggs
½ cup (125 mL) mayonnaise
1 tbsp (15 mL) finely chopped celery leaves plus more for garnishing, if you like
2 tsp (10 mL) finely chopped chives or green onions plus more for garnishing, if you like
½ tsp (2 mL) grainy Dijon mustard
¼ tsp (1 mL) salt
¼ lb (125 g) fresh or defrosted, small, cooked West Coast shrimp
1. Place eggs in a large saucepan or small pot. Cover with cold water. Bring to a boil over high heat. When water comes to a boil, remove from heat. Cover tightly with a lid. Let stand for 10 minutes. Drain. Remove eggs to a bowl filled with ice-cold water. Replace cold water until eggs have cooled. Peel.
2. Slice eggs in half lengthwise. Place egg white halves on a platter. Remove yolks and push through a sieve into a medium bowl. Add mayonnaise and whisk until blended and smooth. Add celery leaves, chives, Dijon and salt. Stir until evenly mixed.
3. Pat shrimp dry with paper towels. Finely chop shrimp and stir into yolk mixture.
4. Using 2 forks or 2 spoons, top egg halves with filling. Sprinkle with more chives and/or celery leaves, if you like.
Makes 24 devilled eggs
