| 16 | hard-cooked eggs |
| 1/2 | cup mayonnaise or salad dressing |
| 1/2 | teaspoon garlic powder |
| 1/2 | teaspoon salt |
| 1/8 | teaspoon ground red pepper (cayenne) |
| 1 | cup chopped cooked small shrimp |
| 3 | tablespoons basil pesto |
| 32 | cooked peeled deveined large shrimp |
| 1. | Cut eggs lengthwise in half with rippled vegetable cutter or sharp knife. Carefully remove yolks and place in small bowl; reserve egg white halves. Mix yolks, mayonnaise, garlic powder, salt and red pepper until fluffy. Stir in chopped shrimp. |
| 2. | Carefully spoon yolk mixture into egg white halves. (If not making ahead, cover and refrigerate up to 24 hours.) |
| 3. | Just before serving, top each with about 1/4 teaspoon pesto. Top each with whole shrimp. Serve immediately. |
|
| Eliminate an ingredient by using 1/2 teaspoon garlic salt instead of the garlic powder and salt. |
|
| Hold eggs in cold water while peeling to make peeling a snap. |
Nutrition Information:
80 ( 55 ); 6 g ( 2 g); 130 mg; 125 mg; 0g ( 0g); 6 g 4 %; 0%; 2 %; 4 % 1