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Serves: 4


1/4 lb. medium to large shrimp, peeled
4 hard-cooked eggs
6 pimento-stuffed olives, chopped
1 Tbsp. minced onion
2 Tbsp. chopped fresh parsley plus additional sprigs for garnish
1 teaspoon Worcestershire sauce
1 teaspoon extra-virgin olive oil
Salt and pepper to taste
2 Tbsp. mayonnaise, preferably homemade


1. Bring a small pot of water to a boil. Add the shrimp and cook until pink, 2 to 5 minutes. Drain, rinse under cold water and drain again and chop into small dice.

2. Peel the eggs, halve them lengthwise and remove the yolks. Mash 2 of the yolks in a medium bowl and set aside the remaining yolks. Add the shrimp, olives, onion, parsley, Worcestershire sauce and oil and mix well. Season with salt and pepper.

3. Mound this mixture in the egg-white shells. Top with a little dollop of mayonnaise and crumble the remaining egg yolks on top.

4. Garnish with parsley and serve, or cover with plastic wrap and refrigerate for up to a day; bring back to room temperature before serving.

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