Pesto Eggs with Shrimp

 

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.