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Shrimp Deviled Eggs

Prep 50 min
Total 50 min
Ingredients 8
Servings 12

Comments (0)

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Ingredients

6: eggs

2: medium green onions, thinly sliced (2 tablespoons)

1/4: cup reduced-fat mayonnaise or salad dressing

1: tablespoon white vinegar

1/4: teaspoon salt

1/4: teaspoon red pepper sauce

1/2: cup coarsely chopped cooked salad shrimp, thawed if frozen

1: tablespoon seafood cocktail sauce

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer

Calories: 80
Calories from Fat: 60

% Daily Value

Total Fat: 6g; 10%
Saturated Fat 1 1/2g 7% Trans Fat 0g
Cholesterol: 130mg; 43%
Sodium: 150mg; 6%
Potassium: 65mg; 2%
Total Carbohydrate: 1g; 0%
Dietary Fiber 0g 0% Sugars 0g
Protein: 5g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 4%; 4%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

To keep your eggs from tipping over, cut a very thin slice from the rounded bottom of each egg half. This will make the eggs more stable when you serve them. Very fresh eggs are difficult to peel when they are hard cooked. For easier peeling, use the eggs that have been in the refrigerator the longest.

You can make these deviled eggs ahead, but garnish with cocktail sauce and green onions just before serving.

Directions

1 Place eggs in single layer in 2-quart saucepan; add enough cold water so it is at least 1 inch above eggs. Heat to boiling; remove from heat. Cover and let stand 18 minutes. Drain; rinse with cold water. Let stand in ice water 10 minutes.
2 Peel eggs; cut lengthwise in half. Slip out yolks; place in medium bowl. Mash yolks with fork until smooth. Reserve 1 teaspoon green part of onions for garnish. Stir mayonnaise, vinegar, salt, pepper sauce and remaining green onions into mashed yolks. Fold in shrimp.
3 Fill egg whites with yolk mixture, heaping it lightly. Just before serving, top with cocktail sauce and reserved green onions.

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