Thursday, December 30, 2010

Cocktail Deviled Eggs

I messed up.  I meant to make the ranch style deviled eggs, but that didn't' happen.  I read the wrong side of the magazine and didn't realize it until I was finished making them.  Ridiculous, I know.  But, totally something I would do.  I was so focused on finishing a recipe that I didn't pay attention to the recipe I was following! But....they were actually pretty good.  I didn't serve them with shrimp. A) because I didn't have any & B) because that sounds gross to me.  I don't think anyone would have believed me that they were made with cocktail sauce.  So next time you're looking to change up your plain old deviled egg recipes...look no further. Enjoy!

cup mayonnaise or salad dressing
tablespoons finely chopped fresh chives
tablespoon cocktail sauce
teaspoon salt
teaspoon pepper
cooked tiny to small shrimp (61 to 70 shrimp), peeled, deveined (tail shells removed, if desired)

  • 1In Dutch oven, place eggs in single layer; carefully add enough cold water to cover eggs by about 1 inch. Cover; heat to boiling. Remove from heat; let stand 15 minutes. Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled. To remove shell, crackle it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
  • 2Cut eggs in half lengthwise. Carefully remove egg yolks to medium bowl; place egg white halves on serving platter. Mash yolks with fork; stir in mayonnaise, 1 tablespoon of the chives, the cocktail sauce, salt and pepper until well blended.
  • 3Using decorating bag fitted with open star tip, carefully pipe yolk mixture into each egg white half. Cover; refrigerate at least 30 minutes to blend flavors.
  • **Another Pillsbury recipe***

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