Shrimp Deviled Eggs

 

6

eggs

2

medium green onions, thinly sliced (2 tablespoons)

1/4

cup reduced-fat mayonnaise or salad dressing

1

tablespoon white vinegar

1/4

teaspoon salt

1/4

teaspoon red pepper sauce

1/2

cup coarsely chopped cooked salad shrimp, thawed if frozen

1

tablespoon seafood cocktail sauce

• 1 Place eggs in single layer in 2-quart saucepan; add enough cold water so it is at least 1 inch above eggs. Heat to boiling; remove from heat. Cover and let stand 18 minutes. Drain; rinse with cold water. Let stand in ice water 10 minutes.
• 2 Peel eggs; cut lengthwise in half. Slip out yolks; place in medium bowl. Mash yolks with fork until smooth. Reserve 1 teaspoon green part of onions for garnish. Stir mayonnaise, vinegar, salt, pepper sauce and remaining green onions into mashed yolks. Fold in shrimp.
• 3 Fill egg whites with yolk mixture, heaping it lightly. Just before serving, top with cocktail sauce and reserved green onions.