Pesto Eggs with Shrimp

A touch of pesto brings deviled eggs to a whole new level!

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 32

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
80
(
Calories from Fat
55 ),
% Daily Value
Total Fat
6 g
6 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
130 mg
130 %;
Sodium
125 mg
125 %;
Total Carbohydrate
0g
0%
(Dietary Fiber
0g
0%
),
Protein
6 g
6 %
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
2%;
Iron
4%;
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.