Avocado Deviled Eggs with Grilled Shrimp

I find making Deviled Eggs very satisfying.  I know I'm weird, but slicing open a perfectly hard cooked egg makes me cheer "Yay!" every time.  If I'm making a dozen- those 12 "Yays" guarantee a great day.  

Variations on deviled eggs are limited only by your imagination and condiment/spice supply.  Here, I added avocado, cumin and lime to the eggs to stand up to the lime, cilantro marinated grilled shrimp.

Here's what you'll need:

  • eggs, 6, hard-boiled
  • shrimp, 12 peeled and deveined
  • cilantro, fresh, small bunch
  • 1 lime, juiced
  • cumin, 1 tsp
  • mayonnaise, 1/4 cup
  • Dijon mustard, 2 tsp
  • avocado, 1/2
  • vinegar, 1 tsp
  • salt & pepper
  • hot sauce, we like Outerlimits jalepeno & lime


hard boiled eggs.JPG

For the eggs:

Place eggs in a single layer in a large pot.  Cover with water by 1 inch.   Bring the water to a simmer over high heat.  Remove from heat.  Cover and let stand for 10 minutes. 

Let cool and then peel.  Slice eggs in half and gently remove the yolks into a bowl.

Add avocado, juice from half a lime, cumin, mayonnaise, Dijon mustard, vinegar, hot sauce, salt & pepper and mash.  I used a hand blender to get it very smooth, but mashing works too.   Taste and adjust seasoning.    

Pipe or scoop into the egg white halves.  I placed these on a bed of spinach, only because I don't own one of those fancy egg plates-with the little egg shaped depressions.  The spinach prevents the eggs from rolling away.


For the Shrimp:

In a bowl, whisk lime juice, chopped cilantro, 3-4 dashes of hot sauce, salt & pepper.  Add shrimp and let marinate for 15 minutes, up to 1/2 hour.

Using a grill pan on high heat, grill shrimp on both sides until opaque with grill marks, about 2-3 minutes each side.  let rest to room temperature.

Top each deviled egg with a shrimp.

We've been doing some day drinking lately and these are the perfect companion to a crisp white wine on a chilly spring day.


xo & a pinch,