Ingredients

Recipes

Welcome :
My Profile	Log Out

Member Information (Free) To keep track of your recipes and Nutrition plans
User Name

Password
Re-type Password
Email
Postal or Zip code
Remember Me Privacy

You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Shrimp & Wasabi Deviled eggs Recipe

Recipe Name

Shrimp & Wasabi Deviled eggs

Submitted by

PrettyDaisee

Recipe Description

Kalyn's Kitchen - SBD phase 1

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	18	Cook Time (minutes)	8	Ready In (minutes)	26

Recipe Nutrition ... build a NutritionPlan with our meal planner

Ingredients
Amt.	Measure	Ingredient



1	can (4.5 oz), drained	shrimp, canned
6	large	eggs
3	tablespoons	Mayonnaise, light
1/4	cup, sliced	Wasabi
3	tablespoons chopped	green onions
1	dash	salt

Steps

Sequence	Step

1	Instructions: Remove eggs from refrigerator and put in warm water so eggs come to room temperature, then boil the eggs, following instructions for Perfect Hard-Boiled Eggs. Cool eggs in cold water with ice cubes, then peel and cut in half. Remove egg yolks and put in bowl. While eggs boil, first thinly slice green onions, then finely mince about 2 T of them, leaving the rest for garnishing the finished eggs. Check to see if shrimp is thawed (you can microwave on low for a few seconds if needed.) Finely chop shrimp. Put 3 T mayo into a small bowl, then mix in wasabi paste, a small amount at a time, tasting after each addition, until it is as spicy as you''d like it. (You can substitute Dijon for the wasabi if you prefer.) In a larger bowl, mash egg yolks with a fork. Then mix 2 T finely minced green onions, chopped shrimp, mayo-wasabi mixture, and Vege-sal or salt into mashed egg yolks. Discard 2 egg white halves (I nearly always have at least one egg that gets mangled!) then arrange the other egg white halves on a cutting board so they''re ready to be filled. Use a rubber scraper to transfer the egg yolk mixture to a small plastic bag or piping bag. Cut off the tip of one corner if using plastic bag, then squeeze the egg yolk mixture into the egg white halves, until all the mixture is used. Garnish each egg with some of the thinly sliced green onions, and serve. Eggs will stay good for a day or two in the refrigerator.

Please enter your name for this version.

Home Recipes The System Nutrition Resources About Contact