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Deviled Eggs With Shrimp and Olives

Serves: 8
Total Time: 


8 hard-cooked eggs, peeled and cut in half lengthwise
1/2 cup cooked, peeled and chopped shrimp
3 tablespoons chopped pimento-stuffed olives
2 teaspoons minced onion
1 tablespoon chopped Italian parsley
1 tablespoon and 2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 tablespoon olive oil
1/2 cup mayonnaise
Lettuce leaves (optional)
16 thin 1-inch strips roasted red bell pepper or pimento
Cherry tomatoes (optional)


Remove yolks from eggs and set aside.

In a mixing bowl, mash four of the yolks with a fork. Add the shrimp, olives, onion, parsley, 2 teaspoons lemon juice, salt and olive oil and combine well.  

In a seperate bowl, stir the mayonnaise with the remaining 1 tablespoon lemon juice until it is spreadable.

Cut a sliver from the bottom of the whites so they will sit flat. Place lettuce on a serving platter and set the whites on it. Scoop the shrimp mixture into the egg whites so each white is just filled. Top each egg with a cap of mayonnaise. Grate the remaining yolks over the stuffed eggs. Lay a strip of red pepper on top of each egg.

Garnish the platter with cherry tomatoes (if using) and serve. 


Per serving: 155 calories (percent of calories from fat, 75), 8 grams protein, 1 gram carbohydrates, no fiber, 13 grams fat, 172 milligrams cholesterol, 235 milligrams sodium.

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