Deviled Eggs with Shrimp and Radishes
Recipe GLPR209cc311901b86
A sophisticated appetizer combining hard-boiled eggs filled with a creamy shrimp and herb filling. Fresh shrimp, diced radishes, capers, and minced parsley create a vibrant, flavorful topping that sits atop a smooth yolk mixture. Perfect for entertaining or a elegant starter course.
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Ingredients
12 large eggs
1 tablespoon pure olive oil
2/3 pound medium shrimp, shelled and deveined
Salt and freshly ground black pepper to taste
1/2 cup mayonnaise
1/4 cup finely diced red radishes, about 4 large
2 tablespoons fresh minced parsley
2 teaspoons chopped capers
1 medium shallot, minced
1 garlic clove, minced
Directions
Place the 12 eggs in a large pot and cover with cold water. Bring to a rolling boil over high heat, then remove from heat, cover the pot, and let sit for 12 minutes to hard-boil. Transfer eggs to an ice bath to cool completely, about 5 minutes. Once cooled, gently peel and halve each egg lengthwise. Carefully scoop out the yolks into a bowl and set the egg white halves aside.
Heat the olive oil in a medium skillet over medium-high heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes per side until the shrimp are opaque and cooked through (internal temperature reaches 160F). Remove from heat and let cool slightly, then finely chop the shrimp into small pieces.
In a small bowl, mince the shallot and garlic clove separately. In another bowl, mash the reserved egg yolks with a fork until smooth. Stir in the mayonnaise, minced shallot, minced garlic, and a pinch of salt and pepper until well combined and creamy.
Fold the chopped cooked shrimp, diced red radishes, capers, and fresh parsley into the yolk mixture until evenly distributed. Taste and adjust seasoning with salt and pepper as needed.
Pipe or spoon the shrimp-yolk filling generously into each egg white half. Arrange the filled eggs on a serving platter, garnish with extra parsley and capers if desired, and serve chilled or at room temperature.
