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2012-05-10 digital edition

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2012-05-10 / General Stories

From the Chef’s Corner

Shrimp Deviled Egg Salad
by Chef Deedle

Summer is here! 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 lb. 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 vinegrette 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!

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