Curried Shrimp Deviled Eggs Recipes

SHRIMP DEVILED EGGS

Steps:

• Bring a small pot of water to a boil. Add shrimp and cook until pink, about 2 minutes. Remove shrimp with a slotted spoon. Let cool a bit, then chop.
• Add eggs to pot, adding water, if necessary, to cover. Bring water just to a boil, then shut off heat. Cover pot and let eggs rest for 9 minutes, 10 minutes if eggs are large. Plunge eggs into a bowl of ice water. When cool enough to handle, peel.
• Halve eggs lengthwise and remove yolks. Mash yolks of 3 eggs in a medium bowl. Add chopped shrimp and remaining ingredients and mix well.
• Mound this mixture into egg whites. Crumble remaining yolk on top and garnish with parsley. Serve, or cover with plastic and refrigerate for up to a day; bring back to room temperature before serving.

SHRIMP DEVILED EGGS

Steps:

• Cut the hard boiled eggs in half lengthwise. Carefully remove the yolks and place them in a medium bowl.
• Smash the egg yolks, mayonnaise and Dijon mustard with the back of a fork until fairly smooth.
• Set aside 12 of the shrimp. Chop the remaining shrimp. Stir the chopped shrimp into the egg, along with the garlic powder and salt. Taste and adjust seasoning as desired.
• Fill the egg white halves with the mashed egg mixture. Place one shrimp on top of each stuffed egg.
• Garnish with parsley and a light sprinkle of paprika. Serve.

CURRIED DEVILED EGGS

Steps:

• Fill a saucepan with enough water to cover the eggs by 1 inch. Add 1 tablespoon of salt and bring to a gentle boil. Once the water is boiling, gently lower the eggs, being careful not to break them. Reduce heat to a gentle boil and cook the eggs for 14 minutes.
• With a slotted spoon, carefully remove the eggs from the boiling water and submerge them immediately into a large bowl of ice water. Let cool completely, about 15 minutes, then peel under cool running water.
• In a medium bowl, stir together the Greek yogurt, Dijon mustard, vinegar, curry, yellow mustard, cayenne, and 1/4 teaspoon salt.
• Cut the eggs in half from tip to tip. With a small spoon, gently scoop out the yolks and add them to the bowl with the curry mixture (for a very smooth filling, press the egg yolks through a sieve and into the bowl). Set the egg whites aside.
• Mash the yolks into the filling with the back of a fork until smooth. Taste and season with additional salt and cayenne as desired.
• Fill the hollow egg whites with the curry mixture (I place the mixture in a ziptop bag, then snip off the corner to pipe). Refrigerate until ready to serve. Just before serving, sprinkle with paprika and chives.

KIMBERLY'S CURRIED DEVILED EGGS

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
• Stir the mayonnaise, mustard, curry powder, parsley, pickle relish, and pepper into the egg yolks until combined; spoon into the egg white halves. Garnish with paprika. Chill before serving.

DEVILED EGGS WITH CAJUN SHRIMP

Steps:

• Cut each egg in half lengthwise. Remove the yolks and transfer them to a medium bowl. Place the egg whites on a serving platter and set aside.
• Mash the yolks with a fork. Stir in the mayonnaise, relish, mustard, salt and pepper. Scoop an equal amount into each egg white half with a small spoon. Sprinkle smoked paprika on top of each deviled egg. Cover and refrigerate while you prepare the shrimp.
• Give the shrimp a quick rinse in a colander under running water, then drain. Pat the shrimp dry with a paper towel, then transfer to another medium bowl. Sprinkle with the Cajun seasoning and toss to coat.
• Melt the butter in a large nonstick skillet over medium heat until the butter starts to shimmer. Swirl the butter around so that it coats the bottom of the skillet evenly.
• Add the shrimp in a single layer and cook for 45 seconds. Flip and cook until the shrimp are pink and cooked through, 45 to 60 seconds. Remove the shrimp from the heat and set aside.
• When ready to serve, top each deviled egg with 1 shrimp.

CURRIED SHRIMP DEVILED EGGS

Steps:

• Peel eggs and slice in half lengthwise; remove yolks.
• In a small bowl, mash yolks; add mayonnaise, Miracle Whip, curry powder, green onions, salt, pepper & garlic powder; mixing well.
• Gently fold in shrimp.
• Spoon into egg whites and sprinkle with paprika.
• Serve immediately or refrigerate.