Unlike common deviled eggs, these, usually served as a tapa, have both texture and more flavor. The shrimp and olives bring a nice saltiness to the dish, which is ideal for a picnic.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Bring a small pot of water to a boil. Add the shrimp and cook until pink, 2 to 5 minutes. Drain, rinse under cold water, drain again, and chop into small dice.
Step 2
Peel the eggs, halve them lengthwise, and remove the yolks. Mash 2 of the yolks in a medium bowl and set aside the remaining yolks. Add the shrimp, olives, onion, parsley, Worcestershire sauce, and oil and mix well. Season with salt and pepper.
Step 3
Mound this mixture into the egg whites. Top with a little dollop of mayonnaise and crumble the remaining yolks on top. Garnish with parsley and serve or cover with plastic wrap and refrigerate for up to a day; bring back to room temperature before serving.
Salmon Deviled Eggs
Step 4
Substitute 1/4 pound cooked, shredded salmon or chopped smoked salmon for the shrimp.
