Shelly's Recipe

DEVILED EGGS WITH SHRIMP AND OLIVES

Category: Deviled Eggs

8 hard-cooked eggs, peeled and cut in half lengthwise
Lettuce leaves garnish (optional)
1/2 cup cooked, peeled and chopped shrimp
3 tbsp chopped pimento-stuffed olives
2 tsp minced onion
1 tbsp chopped Italian parsley
2 tsp plus 1 tbsp fresh lemon juice (divided)
1/4 tsp salt
1 tbsp olive oil
1/2 cup mayonnaise
16 thin 1 inch strips roasted red bell pepper or pimento
Cherry tomatoes, garnish (optional)

Remove yolks from eggs and set aside. Cut a sliver from the bottom of the whites so they will sit flat. Place lettuce on a serving platter and set the whites on it.

In a bowl, mash four of the yolks. Add the shrimp, olives, onion, parsley, 2 tsp lemon juice, salt and olive oil and combine well. Scoop the mixture into the egg whites so each white is just filled.

Stir the mayonnaise with the remaining 1 tbsp lemon juice until it is spreadable. Top each egg with a cap of mayonnaise. Grate the reserved yolks over the stuffed eggs. Lay a strip of red pepper on top of each egg. Garnish the platter with cherry tomatoes. Make 8 servings