Recipe: Shrimp-Dilled Deviled Eggs

SHRIMP-DILLED DEVILED EGGS

6 eggs
1/4 cup mayonnaise
4.5 oz. canned deveined medium shrimp, rinsed, drained
2 tbsp. chopped green onions
1 tbsp. chopped fresh dill weed (or 1 tsp. dried dill weed)
Pinch of pepper
1 tbsp. lime juice
2 tsp. country style Dijon mustard
1/4 tsp. hot pepper sauce
Fresh dill weed to garnish, if desired

In 2 qt. saucepan place eggs; add enough cold water to come 1-inch above eggs. Cook over high heat until water comes to a full boil. Remove from heat. Cover; let stand 20 to 25 minutes. Immediately cool eggs in cold water to prevent further cooking; peel.

Cut eggs CROSSWISE (not lengthwise) in half. Remove yolks from egg whites; set egg whites aside.

Place cooked egg yolks in medium bowl; mash with fork. Add mayonnaise, shrimp, onion, dill, pepper, lime juice, mustard and hot pepper sauce to egg yolks; stir to blend.

Spoon about 1 tbsp. egg yolk mixture into each egg white; garnish with sprig of dill weed. Place eggs in egg carton to transport; refrigerate until served.