Gulf Coast Deviled Eggs

Gulf Coast Deviled Eggs
Recipe and photo from Maggie Gordon of Stillwater, OK.

12 eggs; hardboiled and peeled

1 cup boiled shrimp (51-60 size); finely chopped

1/2 cup sour cream

2 Tbs Coleman's or other Honey Mustard

Old Bay seafood seasoning

1/4 cup fresh dill; chopped


Seafood Seasoning

24 boiled shrimp tails; whole (51-60 Size)

Fresh dill sprigs

Bring two quarts water to rolling boil in four quart sauce pan.  Add 2 Tbs Old Bay seafood seasoning and 36 shrimp tails – (51-60 size.)  Boil three minutes; drain and peel after chilling. Reserve 24 tails for garnish and chop 12 tails finely.

Slice chilled boiled eggs in half lengthwise and remove yolks, take care to keep egg white intact. In mixing bowl, combine egg yolks, chopped shrimp, sour cream, mustard, 1-Tbs Old Bay seasoning and chopped dill. Place mixture in zip-lock bag; seal and twist to fashion an applicator of the type used for pastry toppings, icings, etc. Snip one corner to provide small opening and squeeze mixture into cavity of egg white. Garnish with dash of Old Bay, reserved whole shrimp and fresh dill sprig. Serve chilled. Platter arrangements add appeal to presentation.