Shrimp Deviled Eggs

Shrimp Deviled Eggs

Prep Time: 30 MinutesStart to Finish: 30 MinutesServings: 12 appetizers6 hard-cooked eggs2 medium green onions, thinly sliced(2 tablespoons)¼ cup reduced-fat mayonnaise or salad dressing1 tablespoon white vinegar¼ teaspoon salt¼ teaspoon red pepper sauce½ cup coarsely chopped cooked salad shrimp,thawed if frozen1 tablespoon cocktail sauce1 Peel eggs; cut lengthwise in half. Slip out yolks intomedium bowl; set egg whites aside. Mash yolks withfork until smooth. Reserve 1 teaspoon green partof onions for garnish. Stir mayonnaise, vinegar, salt,pepper sauce and remaining onions into yolks. Foldin shrimp.2 Fill egg white halves with yolk mixture, heapinglightly. Serve immediately, or cover and refrigerateup to 24 hours. Just before serving, top with cocktailsauce and reserved green onions.PER APPETIZER: Calories 80; Total Fat 6g (Saturated Fat 1.5g);Sodium 150mg; Total Carbohydrate 1g (Dietary Fiber 0g);Protein 5gSUCCESS HINTCut a very thin slice off the bottom of each eggwhite before filling to help the eggs stay in placeon the serving plate.DO-AHEADYou can make these deviled eggs ahead, butgarnish with cocktail sauce and green onions justbefore serving.

SHARE

About elias