Shrimp Deviled Eggs

• 1/4 pound shrimp, peeled and deveined
• 4 eggs
• 2 or 3 tablespoons chopped good olives
• 1 tablespoon minced onion
• 2 tablespoons chopped parsley leaves, more for garnish
• 1 teaspoon Worcestershire sauce
• 1 teaspoon extra virgin olive oil
• Salt and pepper to taste
• 2 tablespoons mayonnaise.

1. Bring a small pot of water to a boil.
2. Add shrimp and cook until pink, about 2 minutes.
3. Remove shrimp with a slotted spoon.
4. Let cool a bit, then chop.
5. Add eggs to pot, adding water, if necessary, to cover.
6. Bring water just to a boil, then shut off heat.
7. Cover pot and let eggs rest for 9 minutes, 10 minutes if eggs are large.
8. Plunge eggs into a bowl of ice water.
9. When cool enough to handle, peel.
10. Halve eggs lengthwise and remove yolks.
11. Mash yolks of 3 eggs in a medium bowl.
12. Add chopped shrimp and remaining ingredients and mix well.
13. Mound this mixture into egg whites.
14. Crumble remaining yolk on top and garnish with parsley.
15. Serve, or cover with plastic and refrigerate for up to a day; bring back to room temperature before serving.

shrimp, eggs, good olives, onion, parsley, worcestershire sauce, extra virgin olive oil, salt, mayonnaise

Taken from cooking.nytimes.com/recipes/1016226 (may not work)