Heidi's EGGstravagant Deviled Eggs

Featured in the April 2018 'In The Loop Magazine

Ever wonder what to do with all those leftover, hard-boiled Easter eggs? Here are some of my favorite ways to use them; toss them into egg salad, chop them up for a flavorful addition to potato salad, or for a more elegant option, you can create my Caviar Pie. You can find my recipe for the pie in In the Loop archives on my website. Another one of my favorite, up-cycled choices is deviled eggs. I love coming up with unique flavor combinations! This is one of my favorite EGGstravagant deviled egg recipes.

Ingredients:

1. 6 hard boiled eggs, peeled, cut in 1/2 length wise

2. 2 Tablespoon Mayonnaise

3. 1 Teaspoon Dijon Mustard

4. 1/8 Teaspoon fine Seasalt

5. Dash of white or black ground pepper

6. Garnish: with Paprika

7. 12 Shrimp, cleaned, cooked

8. 12 Peperoncini, sliced

9. 12 appetizer picks

Directions:

1. Cut eggs lengthwise in half, take out yolks and place in a bowl, smash with a fork, put the egg white halves on a deviled egg plate, set aside.

2. Add Mayonnaise, mustard and all of the seasonings, mix to a smooth consistency, (I like using a hand mixer.)

3. Fill center of each egg equally, with egg yolk mixture. You can also use a piping bag to make your eggs look more fancy.

4. Using the appetizer skewer, spear peperocini and shrimp place in the center of each egg

5. Garnish eggs with a sprinkling of Paprika and Enjoy!

Makes 12 deviled eggs, recipe can be doubled.