This simple appetizer is quick to put together, serves a crowd, and gives a bit different flavor to an old favorite (at least for my American readers).
A note for those American readers: If you’re a fan of American-style deviled eggs, you’re going to think that these yolks will never hold together with this amount of mayonnaise. Resist the urge to add more – it *does* work. Don’t go into auto-pilot. Be strong: the difference in taste is worth it.
Gluten-free, Paleo, pescatarian
Dutch-Style Shrimp Deviled Eggs
12 large eggs
8 ounces tiny sized shrimp (canned is fine)
3 Tbsp. mayonnaise or aioli (I used Kewpie mayo)
3 tsp. ketchup (I used American-style)
3 tsp. whiskey
Salt & pepper
Chives for garnish
First, hard boil and peel the eggs. Halve lengthwise and add the yolks to a bowl.
Add the mayo, ketchup & whiskey. Chop the shrimp into small bits, reserving 1 per egg half for garnish. Add the chopped shrimp to the bowl.
Mix to combine, taste, and add salt and pepper to taste.
Spoon the mixture into each egg half, top with a whole shrimp, and snip chives to garnish.
Serves a party