Shrimp Stuffed Eggs are a perfect appetizer to take for any occasion. They were a step up to your normal stuffed eggs at a recent get together with my high school classmates along with this Pig Candy. These are made with full-bodied filling, easy for piping. One basic recipe makes three variations to chill overnight, or you can use the filling on top of crackers, cucumbers, or little Melba Toast, and you have another appetizer.
Shrimp Stuffed Eggs
1 dozen hard-cooked eggs, peeled
3/4 cup mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup instant potato flakes
3/4 pound shrimp, cooked, peeled, and chopped
2 tablespoons prepared horseradish
6 green onion, minced
Garnish: fresh dill sprigs
Cut eggs in half lengthwise. Remove yolks. Process yolks, mayonnaise, and next 4 ingredients in a food processor until smooth, stopping to scrape down sides. Stir cooked and chopped shrimp, horseradish, and minced green onions into egg mixture. Spoon or pipe filling into egg whites. Cover and chill up to 8 hours. Garnish, if desired.