Shrimp-stuffed eggs appetizer recipe. Shrimp and red caviar-stuffed eggs. Use these stuffed eggs as an appetizer or main dish. Use week-old eggs for hard boiling because when eggs are to fresh, the shell is difficult to remove.
Place eggs in a small saucepan filled with cold water. After the water begins to boil, cook eggs over high heat for about 10 minutes.
Carefully remove boiled eggs from the saucepan and dip in a cold water to cool. Shell and slice them in half and gently scoop out yolks. Mix yolks with stuffing of your choice, then, using a spoon, stuff the egg whites.
Blender and glass bowl.
You can use different stuffings for devilled eggs:
In a medium mixing bowl, combine 2 tablespoons (30 ml) mayonnaise, 1/2 teaspoon (3 ml) finely sliced garlic, and 1/2 teaspoon (3 ml) chopped fresh tarragon. Mix well.
Serve and decorate with fresh tarragon leaves.
In a medium mixing bowl, combine 4 teaspoons (20 ml) mayonnaise, 2 teaspoons (10 ml) chili sauce, and 1/2 teaspoon (3 ml) vinegar-flavored horseradish. Mix well, serve and decorate with julienned tomatoes.
In a medium mixing bowl, combine 4 teaspoons (20 ml) mayonnaise, 2 teaspoons (10 ml) prepared mustard (use Dijon mustard as a substitute), and 1 teaspoon (5 ml) chopped red onion. serve and decorate with chopped fresh parsley.
In a medium mixing bowl, combine 5 teaspoons (25 ml) mayonnaise, 2 teaspoons 910 ml) grated carrots, and 1/4 teaspoon (1 ml) Worcestershire sauce. Mix well, then serve and decorate with julienned yellow onion.
In a medium mixing bowl, combine 4 teaspoons (20 ml) mayonnaise, 2 teaspoons (10 ml) chopped fresh watercress, and 1 teaspoon (5 ml) relish. Stir well. Decorate with finely sliced radishes.
In a blender, combine all ingredients.
Blend until smooth paste. Using a teaspoon, stuff the egg whites.
Decorate with cooked shrimp and fresh fennel leaves.