Pesto Eggs with Shrimp

Pesto Eggs with Shrimp

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

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

32

appetizers

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.
Makes 32 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Eliminate an ingredient by using 1/2 teaspoon garlic salt instead of the garlic powder and salt.
Success
Hold eggs in cold water while peeling to make peeling a snap.

Nutrition Information:

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