Shrimp and Deviled Eggs
4 Tbs mayo
2 tsp Dijon mustard
2 tsp lime juice
10 - 25-30 ct shrimp Peeled and Deveined
fresh dill finely chopped
Place the eggs into a deep stock pot and fill with COLD water about 1 inch over the eggs. Bring to a boil and when the boil starts turn to med high and start the clock. About 8 minutes. While the eggs are boiling away start the mix. In a med bowl combine mayo, mustard, lime juice and a little chopped dill. When the eggs are done run cold water over them until you can peel them. Cut the eggs in half and carefully scoop out yolk. place the yolk in the mayo mixture and combine well. Set in the fridge. get a sauté pan hot add a little oil and begin sautéing the shrimp. Cook until 98.25% done remove from the pan and set aside. Taste the mayo mix for seasoning and a little dill if needed. Place the egg mixture into the egg and top with the shrimp.
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