Ingredients

The following ingredients have 4 Servings
  • 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.

Instruction

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