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Deviled Eggs With Shrimp and Olives
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Cuisine: Appetizer
This elegant version of stuffed eggs works well on a buffet and will certainly become a party favorite.
Hands on time: Total time: 30 minutes Serves: 8
Ingredients:
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8 hard-cooked eggs, peeled and cut in half lengthwise
Lettuce leaves garnish (optional)
1/2 cup cooked, peeled and chopped shrimp
3 tablespoons chopped pimento-stuffed olives
2 teaspoons minced onion
1 tablespoon chopped Italian parsley
2 teaspoons plus 1 tablespoon fresh lemon juice (divided)
1/4 teaspoon salt
1 tablespoon olive oil
1/2 cup mayonnaise
16 thin 1-inch strips roasted red bell pepper or pimento
Cherry tomatoes, garnish (optional)
Instructions:
Remove yolks from eggs and set aside. Cut a sliver from the bottom of the whites so they will sit flat. Place lettuce on a serving platter and set the whites on it.
In a bowl, mash four of the yolks. Add the shrimp, olives, onion, parsley, 2 teaspoons lemon juice, salt and olive oil and combine well. Scoop the mixture into the egg whites so each white is just filled. Stir the mayonnaise with the remaining 1 tablespoon lemon juice until it is spreadable. Top each egg with a cap of mayonnaise. Grate the reserved yolks over the stuffed eggs. Lay a strip of red pepper on top of each egg. Garnish the platter with cherry tomatoes. -- Adapted from "My Kitchen in Spain" by Janet Mendel (HarperCollins, $34.95)
In a bowl, mash four of the yolks. Add the shrimp, olives, onion, parsley, 2 teaspoons lemon juice, salt and olive oil and combine well. Scoop the mixture into the egg whites so each white is just filled. Stir the mayonnaise with the remaining 1 tablespoon lemon juice until it is spreadable. Top each egg with a cap of mayonnaise. Grate the reserved yolks over the stuffed eggs. Lay a strip of red pepper on top of each egg. Garnish the platter with cherry tomatoes. -- Adapted from "My Kitchen in Spain" by Janet Mendel (HarperCollins, $34.95)
Nutrition:
Per serving: 155 calories (percent of calories from fat, 75), 8 grams protein, 1 gram carbohydrates, no fiber, 13 grams fat, 172 milligrams cholesterol, 235 milligrams sodium.
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