Deviled Eggs or Eggs Mimosa (French) are hard-boiled eggs, shelled, cut in half, and the yolks are then mashed and mixed with a variety of other ingredients. The flavorings and seasonings vary from the traditional mayonnaise and mustard version to the more sophisticated and contemporary versions that include a wide range of ingredients such as shrimp, smoked salmon, sardines or caviar. Here is my contemporary version of Deviled Eggs seasoned with our Chili Lime Finishing Salt. The avocado adds a rich and smooth texture to the palate. This “devilicious” hors d’ oeuvre is finished with a sweet and delicate piece of roasted, seasoned shrimp. This would be a perfect side or starter to serve up for your St. Patrick’s Day celebration!
Chili Lime Shrimp & Avocado Deviled Eggs
• 6 eggs, hard boiled
• 6 large shrimp, peeled and deveined
• 1 avocado
• 1 ½ tsp. lime juice
• 3 T. mayonnaise
• 1 tsp. Zesty Moose Chili Lime Finishing Salt
• 2-3 tsp. olive oil
Peel and devein the shrimp, set aside.
Slice hard boiled eggs in half
and scoop out yolks into a bowl.
Add the avocado to the bowl and mash the eggs together with the avocado. Add in the lime juice, mayonnaise and Zesty Moose Chili Lime Finishing Salt. Blend to a smooth consistency. Generously fill each egg with the mixture and place directly into the refrigerator until firm. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and spray with a non-stick cooking spray.
Place shrimp in a bowl and drizzle with olive oil, season with Chili Lime Finishing Salt and gently toss to combine. Place the shrimp in the oven and roast until pink, firm and cooked through, about 6 minutes. Remove from the oven and let cool, then cut shrimp in half. Remove the eggs from the refrigerator and place one cut piece of shrimp on top of each egg to garnish. Lightly season each egg with the Chili Lime Finishing Salt.
Yield: 4 Servings
Total Time: 47 Min.
Prep Time: 25 Min.
Cook Time: 22 Min.