- Deviled Eggs with Bay Shrimp, Tarragon and Dill
- Using older eggs is better for hard boiling because they are easier to peel. If you are finding them hard to peel, gently crack the shell all around and let them sit in cold water to help loosen the shell and ease with the peeling process. Always keep them refrigerated after they have cooked. You can make the filling the day before and it's best to fill the eggs just before you serve them so they don't get a crust on top.
- Serves 10
- 12 eggs
- 3 tablespoons mayonnaise (or more)
- 3 tablespoons minced bay shrimp plus whole ones for garnish
- 1 tablespoon Dijon mustard
- 2 tablespoons finely diced dill pickle
- 1 tablespoon finely diced shallot, onion or green onion
- 2 teaspoons finely chopped fresh tarragon plus more for garnish
- 2 teaspoons finely chopped fresh dill plus more for garnish
- salt and pepper to taste
- 1 teaspoon lemon zest
- 2-3 teaspoons lemon juice
Add eggs to a saucepan and cover with 2 inches of water. Place on high heat and bring to a boil and immediately reduce to low and cook for 12- 13 minutes. Drain and plunge in bowl of cold water and continue changing the cold water several times so the eggs are completely cooled. Refrigerate if you are not going to make the eggs right away.
To make filling - cut eggs in half and gently remove the yolks and place in a food mill or bowl. Refrigerate the egg whites until needed. If you don;t have a food mill, place eggs in a bowl and use a fork and break the yolks up and gently mash with the ingredients. The mixture should be smooth and the consistency of toothpaste. Add more mayonnaise if needed. Taste for seasoning. Yolk mixture can be refrigerated overnight.
Just before serving, place yolk mixture in a piping bag and use an 809 round tip or 827 star tip or place the mixture in a plastic bag and cut a corner off one side and pipe the yolk mixture into each of the whites. Garnish with bay shrimp and fresh herbs.