From the Chef’s Corner
Summer is speeding right along. The one meal I enjoy is lunchtime. The light menus are a welcome when the weather gets over 90 degrees. Fresh vegetables out of our gardens bring a variety of salads; add a little chicken, shrimp, or beef and you have a tasty meal.
Shrimp Deviled Egg Salad 12 hard-cooked eggs ½ lbs. cooked small shrimp, chopped fine ½ cup mayonnaise 1 tbsp. Dijon mustard 1 tbsp. chopped fresh dill 1 tbsp. freshly squeezed lemon juice ½ tsp. garlic powder Salt and pepper to taste Salad: 2 bags 6 oz. each washed baby spinach 1/3 – 1/2 cup light balsamic vinaigrette dressing Salt and pepper to taste
1/4 lb. cooked small shrimp, for garnish
1. Cut eggs in half lengthwise. Scoop out yolks. Reserve whites; place yolks in a large bowl and mash with a fork. Add chopped shrimp, mayonnaise, mustard, dill, lemon juice, garlic powder, salt and pepper. Stir to combine completely.
2. Fill each egg white with the yolk and shrimp mixture.
3. Salad: Place spinach in a large bowl and toss with balsamic dressing. Season with salt and pepper. Slice deviled eggs in half lengthwise and scatter over the dressed spinach salad. Garnish salad with additional cooked shrimp. Delicious!