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
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,