Shrimp Deviled Eggs

Prep Time: 30 Minutes
Start to Finish: 30 Minutes
Servings: 12 appetizers
6 hard-cooked eggs
2 medium green onions, thinly sliced
(2 tablespoons)
¼ cup reduced-fat mayonnaise or salad dressing
1 tablespoon white vinegar
¼ teaspoon salt
¼ teaspoon red pepper sauce
½ cup coarsely chopped cooked salad shrimp,
thawed if frozen
1 tablespoon cocktail sauce
1 Peel eggs; cut lengthwise in half. Slip out yolks into
medium bowl; set egg whites aside. Mash yolks with
fork until smooth. Reserve 1 teaspoon green part
of onions for garnish. Stir mayonnaise, vinegar, salt,
pepper sauce and remaining onions into yolks. Fold
in shrimp.

2 Fill egg white halves with yolk mixture, heaping
lightly. Serve immediately, or cover and refrigerate
up to 24 hours. Just before serving, top with cocktail
sauce and reserved green onions.
PER APPETIZER: Calories 80; Total Fat 6g (Saturated Fat 1.5g);
Sodium 150mg; Total Carbohydrate 1g (Dietary Fiber 0g);
Protein 5g

SUCCESS HINT
Cut a very thin slice off the bottom of each egg
white before filling to help the eggs stay in place
on the serving plate.

DO-AHEAD
You can make these deviled eggs ahead, but
garnish with cocktail sauce and green onions just
before serving.

THIS DIP BECAME POPULAR IN THE 1980S, COINCIDING WITH THE RISE IN POPULARITY OF MEXICAN FOOD IN AMERICA.

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