Deviled Eggs Recipe
Five Southern - Style Deviled Eggs topped with Poached Shrimp and Pickled Red Onions
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Ingredients
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Deviled Eggs
Toppings
Method
Deviled Eggs Preparation
- 1
Boil the Eggs
Place the large eggs in a saucepan and cover with cold water. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pan and remove it from the heat. Let the eggs sit for 12 minutes.
- 2
- 3
Prepare the Filling
Slice the peeled eggs in half lengthwise and remove the yolks into a mixing bowl. Add the mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, and paprika to the yolks. Mash and mix until smooth and creamy.
- 4
Fill the Egg Whites
Using a spoon or a piping bag, fill the hollowed egg whites with the yolk mixture evenly.
Topping Preparation
- 5
Prepare Poached Shrimp
Poach the shrimp in simmering water for about 2-3 minutes or until they turn pink and opaque. Remove from water and let cool before slicing in half.
- 6
Assemble Deviled Eggs
Top each filled egg white with a half piece of poached shrimp and a spoonful of pickled red onions. Garnish with fresh parsley.