persons
Deviled Eggs with North Sea Shrimp
A classic with a briny twist
These deviled eggs are soft, creamy, and delightfully fresh, with our North Sea shrimp as the flavor enhancer. Perfect for a festive buffet, as a snack with drinks, or for Easter brunch. The combination of creamy egg yolk, mustard, lemon, and shrimp makes this simple yet special dish.
Ingredients
(for 12 egg halves)
100 grams peeled North Sea shrimp
6 eggs
2 tablespoons mayonnaise
1 teaspoon mustard
1 teaspoon ketchup
Splash of lemon juice
Salt and pepper to taste
Fresh parsley (for the mixture and garnish)
Description
- Hard-boil the eggs for about 10 minutes.
- Cool them under cold water, peel them, and cut them in half lengthwise.
- Carefully scoop out the egg yolks from the halves and place them in a bowl.
- Add mayonnaise, mustard, ketchup, and a splash of lemon juice.
- Season with salt and pepper to taste.
- Finely chop some fresh parsley and mix it into the egg yolk mixture.
- Spoon or pipe the mixture back into the egg halves.
- Place a few North Sea shrimp on each filled egg.
- Garnish with a sprig of fresh parsley for color and flavor.
- Serve the eggs cold on a beautiful platter with some arugula or lamb’s lettuce. Also delicious with a drop of lemon mayonnaise or an extra sprinkle of paprika powder.
Enjoy your meal!
More recipes
Delicious recipes
Tropical shrimp
Peeled North Sea shrimp- Tropical shrimp
