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Bacon and Shrimp Deviled Eggs

Source of Recipe

From "Sunday Dinner in the South" by Tammy Algood


Recipe Introduction

"A deviled egg plate should be in every Southern kitchen dish stack because it's such a classic, welcomed side dish that has universal appeal. Folding the warm bacon drippings into the yolk mixture is life changing. You can get as creative with the garnishes as you wish, but my mother and grandmother always sprinkled the tops with paprika, so I do the same."

List of Ingredients

◦ 6 large eggs
◦ 1 bacon slice
◦ 12 small cooked shrimp, finely chopped
◦ � cup mayonnaise
◦ 1 teaspoon Dijon mustard
◦ 1 teaspoon distilled white vinegar
◦ � teaspoon salt
◦ ⅛ teaspoon white pepper
◦ Paprika for garnish


Recipe

Place the eggs in a single layer in a saucepan and cover with water. Place over medium-high heat and just as the water comes to a boil, cover and turn off the heat. Let stand 17 minutes, then drain and run under cold water to cool. When cool enough to handle, peel and discard the shells.

Place the bacon in a medium skillet over medium-high heat. Fry for 4 minutes, turning halfway through the cooking time. Drain on paper towels and crumble when cool enough to handle. Reserve 1 tablespoon of the drippings and save any extra for another use.

Cut each egg in half lengthwise and remove the yolks to a small bowl. Arrange the whites on a serving plate. Mash the yolks with a fork and stir in the bacon drippings. Add the bacon, shrimp, mayonnaise, Dijon, vinegar, salt, and pepper. Mix well to combine. Spoon or pipe the filling equally in the egg white halves and top with a sprinkling of paprika. Chill at least 1 hour before serving.

Makes 6 to 8 servings





❧ Note:
If you don't have a deviled egg plate, place the halves on sprigs of fresh parsley or lettuce leaves.