Shrimp Deviled Eggs
- 5 eggs
- 4 cooked shrimp diced
- 1 tablespoon finely chopped onion
- ½ teaspoon lime juice
- 3 tablespoons mayonnaise
- ½ teaspoon mustard
- ¼ teaspoon ground cumin
- Salt and ground pepper
- Paprika and cilantro for garnish
- Put the eggs in a saucepan and half fill with water. Set over medium heat. When the water bubbles gently, reduce the heat to low and cook for 15 minutes.
- When the eggs are cool enough to handle, take them out of the water. Carefully peel off the eggshell.
- Put the eggs on a cutting board. Using a sharp knife, cut each egg in half lengthwise. Use a soup spoon to scoop the yolks out of the eggs and into a bowl. Put the egg white halves on a serving platter and set aside.
- Add the mayonnaise, onions, cumin, lime juice and mustard to the bowl with the yolks. Use the spoon to mash them all together into a paste. Add the shrimp and season with salt and pepper.
- For each stuffed egg half, sprinkle on paprika and fresh cilantro. Serve immediately.
The first time I ate deviled eggs was about nine years ago, when I first came to the United States. I never heard of this delicious and simple appetizer while living in Colombia. For those who have never heard of Deviled Eggs, they are hard-boiled eggs, cut in half and filled with the hard-boiled egg's yolk, mixed with different ingredients.
They are simple and easy to make and a great picnic food. There are many variations of this egg dish. I made Shrimp Deveiled Eggs and they were fantastic, I could not stop eating them.