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Eggs Stuffed With Herbed Shrimp

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“Long an Easter tradition, stuffed hard-cooked eggs -- served on crisp leafy greens -- make the perfect springtime appetizer. Heaped high with a shrimp-yolk filling, they’re rich in protein and zesty in flavor.”
READY IN:
25mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and cut the eggs in half lengthwise; remove the yolks. Set whites aside, carefully keeping them intact.
  2. Mash yolks in a small bowl with a fork. Add shrimp, yogurt, olives, chives, thyme, dry mustard and black pepper; blend well. Place the egg white halves on a plate lined with leaf lettuce, if desired.
  3. Mound each egg white half with the shrimp-yolk mixture. Garnish with thyme or chives, if desired.
  4. *To hard cook eggs: Cover eggs with cold water in a saucepan. Bring water to a boil. Lower heat; simmer for 10 to 15 minutes. Plunge eggs into cold water to stop cooking and to keep yolks from discoloring.
  5. **Tip: If you prefer, use fat-free mayonnaise, or use half fat-free plain yogurt and half mayonnaise.
  6. Nutritional Information Per Serving: Calories 50; Total fat 3g; Saturated fat 1g; Cholesterol 125mg; Sodium 100mg; Total carbohydrate 1g; Fiber 0g; Protein 5g; Vitamin A 4%DV*; Vitamin C 2%DV; Calcium 4%DV; Iron 4%DV.
  7. *Daily Value.
  8. (Tip: For less cholesterol, use only 4 or 6 cooked yolks.).

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