Deviled Egg Shrimp Sunday Morning Casserole Recipes

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.

DEVILED EGG-SHRIMP SUNDAY MORNING CASSEROLE

Steps:

• Devil the eggs and lay in a lightly greased 9x13" glass pyrex dish.
• Mix butter flour and milk. Stir constantly until thickened to desired amount.
• Add lemon juice, shrimp, mushroom, sherry cheese and chives.
• Mix until well blended and pour over deviled eggs to cover.
• (Instead of shrimp, you can substitute crab, tuna, etc.).
• Bake at 350 degrees F for 30 minutes.

BREAKFAST DEVILED EGG SHRIMP CASSEROLE

Steps:

• 1. Add all soups in pan til slow boil add 1/2 can milk.
• 2. Place soup in 9x13 pan.
• 3. Sprinkle cans of shrimp or cooked fried shrimp (both taste great I prefer the cooked fried has more texture and taste).
• 4. Place your deviled eggs as you like them prepared in rows of 3 across and 4 down.
• 5. Mix melted butter and ground up crackers together (add more cracker mixture to your liking).
• 6. Place in preheated oven 350* and bake for about 10 minutes til crackers turn golden. scoop and serve and enjoy!!!

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 peeled eggs in half lenghtwise.
• Scoop yolks out into a mixing bowl and mash with a fork.
• Add mayonniase,dijon mustard,dill,lemon juice,garlic salt,pepper and shrimp to egg yolks and stir to blend completely.
• Fill each egg white with yolk mixture.
• Cover and refrigerate until ready to serve.

SHRIMP DEVILED EGGS

Steps:

• 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.
• 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.
• Fill egg whites with yolk mixture, heaping it lightly. Just before serving, top with cocktail sauce and reserved green onions.

SHRIMP DEVILED EGGS

Steps:

• Chop the shrimp, except for 12, which will be used for garnish.
• Half the eggs remove the yolks; mix them with the shrimp and the other ingredients.
• Check the seasoning.
• Fill the eggs with the mix and garnish each one with a shrimp.
• Serve on a lettuce lined platter/plate.

SHRIMP AND DILL DEVILED EGGS

Steps:

• 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.
• Slice eggs in half lengthwise. Remove yolks. Set aside whites.
• 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.
• Spoon approximately 1 tablespoon egg yolk mixture into each egg white. Garnish with fresh dill weed. Chill in the refrigerator until serving.

SUMMER SHRIMP DEVILED EGGS

Steps:

• Place the shrimp in a small saucepan with enough water to cover; bring to a boil, remove from the heat and let stand 1 minute. Drain, add cold water to cover and let stand 5 minutes.
• Carefully peel the shells from the eggs. Cut the eggs in half lengthwise; place the yolks in a mixing bowl and reserve the whites.
• Shell, de-vein, and chop the shrimp finely, then add to the egg yolks.
• Add the mayonnaise, mustard, lemon juice, capers, parsley and Tabasco and mash the mixture with a fork until smooth.
• Fill the whites with equal amounts of the mixture and sprinkle dill over the tops.
• Cover with plastic wrap and chill until ready to serve.

DEVILED EGG CASSEROLE

Steps:

• Cut eggs in half lengthwise.
• Remove yolks and mash on a flat plate with a fork.
• Set aside.
• Place egg white halves in a 13x9x2-inch glass baking dish.
• Set aside.
• Make sauce by melting butter in a medium saucepan over low heat.
• Stir in flour, salt and white pepper.
• Cook 1 minute with mixture bubbling.
• Whisk in milk gradually, bring to a boil, stirring constantly.
• Boil 1 minute, stirring.
• Add cheese; stir until melted and smooth.
• Measure out 1/2 C.
• of sauce in a small bowl and add 1 T.
• mustard and 1/2 tsp.
• Worcestershire sauce; stir to blend.
• Pour over mashed egg yolks and mix until smooth.
• Fill egg white halves with egg yolk mixture, dividing evenly.
• Add remaining 1 T.
• mustard and remaining 1/2 tsp Worcestershire sauce to remaining sauce.
• Pour sauce over top of filled eggs.
• Sprinkle tops of eggs with Parmesan cheese.
• Bake in a preheated 375­°F oven for 25 minutes, or until tops are lightly browned.
• Serve hot.

SUNDAY MORNING CASSEROLE

Steps:

• Grease a 2 1/2 to 3 quart baking dish with butter, oil, or cooking spray.
• Cube the bread and place in the dish in a single even layer.
• In a large skillet, cook the sausage, breaking it up with a spoon, until it is almost cooked through, about 5 minutes.
• Drain off the fat.
• Layer the sausage over the bread, and top with the potatoes; sprinkle the cheese on top.
• In a medium bowl, whisk together the eggs, milk, mustard powder, salt, and black pepper to taste.
• Pour the egg mixture over the sausage and potatoes in the casserole.
• Cover with plastic wrap and refrigerate overnight.
• When ready to cook the casserole, preheat the oven to 350°.
• Bake the casserole until set and golden, about 30 minutes.
• Serve hot.