Devilled eggs are a popular appetizer in Estonia - I've blogged about the classical version here. I love the traditional version, but recently I've been also exploring alternative ways of making and serving deviled eggs. Here's an idea snapped from the Swedish Arla site. It's full of Nordic flavours - dill and caraway seeds - with an addition of cooked shrimps. Slightly more festive than the traditional one, and very delicious.
Deviled Eggs with Shrimp Filling
(Krevetitäidisega munad)
Makes 12
6 large eggs
3 heaped Tbsp sour cream
100 g peeled cooked shrimps/prawns
half a lemon, zested
0.5 tsp ground caraway seeds
2 Tbsp fresh dill, finely chopped
sea salt and freshly ground black pepper
Boil the eggs for 8-10 minutes, then cool under cold running water. Peel the eggs and halve lengthwise. Remove the egg yolks and chop finely.
Put 12 shrimps aside for garnishing. Chop the rest of the shrimps as finely or coarsely as you wish. Mix with sour cream, grated lemon zest, ground caraway seeds and chopped dill and egg yolks. Season with salt and pepper.
Spoon the filling onto the egg whites. Place on a serving tray, garnish with whole shrimps and dill sprigs.
6 comments:
The shrimp is a great addition, and change.
Deviled eggs! Noboby speaks of them but everyone loves them.
Great take on this. THanks for the recipe.
Oh, I'm forever thinking of making a variation on the classic deviled egg. If we weren't making our Russian deviled eggs with the addition of caviar on top, then we were stuffing them with pate, but I love this shrimp recipe. Thanks for sharing!
This is wonderful, I'm from Ukraine living in US and we always make some version of Deviled Eggs but this sounds wonderful. Thank you for sharing, I will definitely try this.
Beautiful - I love the pale pastel colours!
I Like to cook some recipes where i can add some eggs, because they are very nutritive and delicous.I like to cook eggs specially for the breakfast combine it with bacon. Simply delectable.
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