Shrimp Deviled Eggs

• 12 Eggs
• 12 ounces, weight Shrimp, Boiled, Peeled And Chopped (Reserve 12 Whole Gor Garnish)
• 1 cup Mayonnaise (or More)
• 1 Shallot, Minced
• 1 clove Garlic, Minced
• 1/2 teaspoons Fresh Dill Weed, Chopped, Plus More For Garnish
• Salt And Cayenne Pepper To Taste
• Paprika, For Garnish

1. Place the eggs in a large saucepan.
2. Cover with water and a few drops of oil.
3. Boil until done.
4. Drain hot water.
5. Place the cooked eggs in a bowl of ice water.
6. Chill.
7. Peel the eggs.
8. Cut into halves lengthwise.
9. Remove the yolks and place in a bowl.
10. Mash the yolks slightly.
11. Place the egg whites on a egg platter or plate.
12. Reserve 12 shrimp for garnish, cut them in half.
13. Chop the remaining shrimp very fine.
14. Fold the chopped shrimp, mayo, shallot, garlic and dill with the egg yolks.
15. Season to taste with salt and pepper.
16. At this point add more mayo if needed.
17. Fill each egg white with the mixture.
18. Garnish with the shrimp that has been set aside, more dill weed, and paprika.
19. Note: I entered this recipe in a Deviled Egg Contest with the State of Louisiana.
20. I made it to the final 10!
21. It is a great recipe.
22. It will be a hit at any party!

eggs, weight shrimp, mayonnaise, shallot, clove garlic, dill, salt, paprika

Taken from tastykitchen.com/recipes/appetizers-and-snacks/shrimp-deviled-eggs/ (may not work)