LIBBY'S® PUMPKIN (20)
FOOTBALL SNACKS (40)
SUMMER BEVERAGES (25)
|EVERY FEW MINUTES|
4-6 lg. eggs
1/2 lb. peeled cooked chopped shrimp
1 1/2 c. thick mayonnaise
Bunch of watercress for garnish
Buttered whole wheat bread for serving
Hard cook the eggs, peel and split them lengthwise. Scoop out the yolks and carefully work half of them through a sieve into a bowl. Add shrimp and bind the mixture with 2-3 tablespoons mayonnaise.
Rinse the egg whites, dry them and arrange on a platter. Fill with shrimp mixture. Thin the remaining mayonnaise slightly with a little hot water and coat the eggs with this. Hold the sieve over the eggs and work the remaining egg yolks through so each egg is sprinkled with yolk. Garnish and serve with whole wheat bread.
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