Christmas Appetizer Recipes from
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Deviled Eggs With Shrimp and Olives Recipe
8 hard-cooked eggs, peeled and cut in half lengthwise
Lettuce leaves garnish (optional)
1/2 C. cooked, peeled and chopped shrimp
3 T. chopped pimento-stuffed olives
2 t. minced onion
1 T. chopped Italian parsley
2 t. plus 1 T. fresh lemon juice (divided)
1/4 t. salt
1 T. olive oil
1/2 C. mayonnaise
16 thin 1-inch strips roasted red bell pepper or pimento
Cherry tomatoes, garnish (optional)
Remove yolks from eggs and set aside. Cut a sliver from the bottom of the whites
so they will sit flat. Place lettuce on a serving platter and set the whites on
it.
In a bowl, mash four of the yolks. Add the shrimp, olives, onion, parsley, 2
teaspoons lemon juice, salt and olive oil and combine well. Scoop the mixture
into the egg whites so each white is just filled. Stir the mayonnaise with the
remaining 1 tablespoon lemon juice until it is spreadable. Top each egg with a
cap of mayonnaise. Grate the reserved yolks over the stuffed eggs. Lay a strip
of red pepper on top of each egg. Garnish the platter with cherry tomatoes.
Make 8 servings
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