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Pesto Eggs with Shrimp

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Pesto Eggs with Shrimp
  • Prep 20 min
  • Total 20 min
  • Servings 32
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A touch of pesto brings deviled eggs to a whole new level!
Updated May 17, 2005

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Eliminate an ingredient by using 1/2 teaspoon garlic salt instead of the garlic powder and salt.
  • tip 2
    Hold eggs in cold water while peeling to make peeling a snap.

Nutrition

80 Calories, 6 g Total Fat, 6 g Protein, 0g Total Carbohydrate

Nutrition Facts

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