Serves: 6
Prep Time: 1 hour
Effort: Easy
Ingredients:
12 eggs heavy mayo
canned baby shrimp, green or black olive slices for garnish paprika
sea salt pepper
How to Prepare:
Place eggs in a large saucepan and add cold water until covered by
1'. You can add salt to the water if you like. As the water starts to
heat up, stir the eggs ... this will help the yolk harden in the
center of the egg. Let eggs boil for 10 minutes. Take off the heat and
drain ... place eggs in ice water to cool, replacing ice as it
melts. Shell eggs and cut in half. Scoop out yolks into a mixing
bowl. Place egg white 'face' down on an absorbent paper towel. Using
a fork, break up all yolks. Add heavy mayo until creamy. Add salt and
pepper to taste. Using a whirr mixer (single bladed hand mixer),
blend until all the lumps are gone. I use a pastry shooter to fill
the egg whites with the deviled mixture. Top with baby shrimp, green
or black olive rings. Whatever garnish looks good to you --or--
sprinkle with paprika.
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