Sometimes the devil is the details. And sometimes, those details might be popcorn shrimp. Or Tabasco sauce. Or Dijon mustard and freshly chopped chives.
Deviled eggs have moved way beyond traditional, and that’s good news for cooks who are about to have a dozen or two of pastel-dyed eggs sitting in the fridge. This year, elevate this classic recipe to new heights by topping the modest bites with sweet, crunchy popcorn shrimp. And, by using this delicious popcorn shrimp by SeaPak, you'll have the Easter staple to the table in no time!
This creative variation will turn your deviled eggs into the talk of the Easter party.
Ingredients:
1 18 oz package SeaPak® Popcorn Shrimp
6 hard-boiled eggs, peeled and cut in half lengthwise
1/4 cup mayonnaise
1 tbsp Dijon mustard
4 dashes of Tabasco or another favorite hot sauce
Salt & pepper to taste
Chopped chives for garnish (optional)
Instructions:
Prepare shrimp according to package directions and keep warm.
Place the egg yolks in a small bowl and mash with a fork.
Stir in mayonnaise, mustard, and hot sauce until thoroughly combined.
Add salt and pepper to taste.
Using a small spoon or a pastry bag fitted with a large tip, fill the egg-white shells with egg-yolk mixture.
Place shrimp on top of the filling.
Garnish with chopped chives.
