Devilled Eggs with Shrimp

Adapted from a recipe by Mark Bittman in the New York Times

Serves: 4

Dietary guidance: v 

Tags: starter · snack · appetizer · eggs ·

Ingredients

4 eggs
5 green olives, pitted and chopped
125 grams prawns, shelled, boiled and chopped
half a white onion, minced
1 1/2 tbsp English parsley, minced
1 tbsp Worchestershire sauce
2 tbsp mayonnaise
salt and pepper to taste

Method

Boil the eggs. Shell the eggs and cut into half. Gently remove the yolks from the whites.

Mash the yolks with one tbsp of the parsley and all the other ingredients. Then use a teaspoon to stuff the egg yolk mixture back into the whites.

Sprinkle with the remaining parsley and serve.

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