Name: Shrimp and Dill Deviled Eggs
Prep time: 40 min
Cook time: 40 min
Yield: 12
Ingredients: Eggs - 6; Mayonnaise - ¼ cup; Shrimp, rinsed and drained - 1 (4.5 ounce) can; Chopped green onions - 2 tablespoons; Chopped fresh dill weed - 1 tablespoon; Lime juice - 1 tablespoon; Prepared Dijon-style mustard - 2 teaspoons; Hot pepper sauce - ¼ teaspoon; Ground black pepper - 1 pinch; Fresh dill weed - 1 pinch

Ingredients for - Shrimp and Dill Deviled Eggs

1. Eggs 6

2. Mayonnaise ¼ cup

3. Shrimp, rinsed and drained 1 (4.5 ounce) can

4. Chopped green onions 2 tablespoons

5. Chopped fresh dill weed 1 tablespoon

6. Lime juice 1 tablespoon

7. Prepared Dijon-style mustard 2 teaspoons

8. Hot pepper sauce ¼ teaspoon

9. Ground black pepper 1 pinch

10. Fresh dill weed 1 pinch

How to cook deliciously - Shrimp and Dill Deviled Eggs

1 . Stage

Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.

2 . Stage

Slice eggs in half lengthwise. Remove yolks. Set aside whites.

3 . Stage

In a medium bowl, mash egg yolks with a fork. Mix together with mayonnaise, shrimp, green onions, fresh dill weed, lime juice, prepared Dijon-style mustard, hot pepper sauce and ground black pepper.

4 . Stage

Spoon approximately 1 tablespoon egg yolk mixture into each egg white. Garnish with fresh dill weed. Chill in the refrigerator until serving.