Ingredients

The following ingredients have 6 Servings
  • 1/2 pound (about 12) peeled, deveined medium or large shrimp
  • 6 large hard-boiled eggs, peeled and halved
  • 1/4 cup light mayonnaise
  • 2 tablespoons sour cream
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon fine sea salt
  • cayenne pepper
  • 2 tablespoons finely chopped fresh dill, plus more for garnish

Instruction

  • Bring a medium saucepan half filled with salted water to a boil. 
  • Add shrimp, cover the pot and cook just until shrimp are pink and opaque all the way through, about 3 minutes. 
  • Immediately drain shrimp and cool under cold water. Pat dry.
  • With a small spoon, remove yolks from the eggs and place them in a food processor. 
  • Add mayonnaise, sour cream, mustard, salt, cayenne and chopped dill. 
  • Process until the mixture is very smooth, stopping frequently to scrape down the sides of the bowl. 
  • Spoon yolk mixture into egg halves, filling them until they are just a little more than level with the white (don't mound the mixture in). 
  • Top each egg half with a shrimp and a small piece of dill. 
  • Place on a platter and serve immediately or cover and chill up to 8 hours.