Dill Shrimp Old Bay Deviled Eggs

Did you know that Americans eat more shrimp than any other seafood? Guess Bubba was on the right track with his shrimp boating plans. The most popular shrimp dishes in North America are Seafood Gumbo, Shrimp Cocktail, Shrimp De Jonghe (a specialty of Chicago’s De Jonghe’s Hotel and Restaurant) and of course our Italian favorite, Shrimp Scampi. Scampi is so popular, it actually has its own National Day of celebration.

When it comes to shrimp recipes, I’ve got a million of them. But then I realized, this being National Shrimp Day and all, that the internet is going to be bursting at the seams with Gumbo recipes. So I decided to go in another direction. Deviled Eggs, another favorite and always popular party platter. Mother’s Day is coming soon. So I thought I’d share a shrimp recipe that would make a delightful addition to a Mother’s Day Tea.

Happy Shrimp Day everyone!

Dill Shrimp Old Bay Deviled Eggs
24 Small bay shrimp, cooked tails removed
1 cup white wine vinegar
12 hard-boiled eggs
1/2 cup mayonnaise
2 tablespoons dill pickle juice
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
pinch Old Bay seasoning
24 sprig fresh dill

In a large bowl, combine 24 cooked and peeled shrimp and 1 cup of white wine vinegar; refrigerate for 30 minutes.

Meanwhile, in a food processor, blend the yolks from 12 hard-boiled eggs (halved whites reserved), 1/2 cup of mayonnaise, 2 tablespoons of dill pickle juice, 1 teaspoon of Old Bay seasoning, and 1/2 teaspoon of salt until smooth.

Drain the shrimp and set them aside. Distribute the filling among the reserved egg-white halves and sprinkle each with a pinch of Old Bay seasoning. Top each deviled egg with a pickled shrimp and a sprig of fresh dill. Serve immediately.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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