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Shrimp Deviled Eggs Ingredients: 1/3 pound 50/60 tail-off peeled and deveined raw shrimp (about 18 shrimp) 1 tablespoon olive oil 1 1/2 teaspoons Old Bay seasoning 6 hard-boiled eggs, peeled and halved (whites and yolks separated) 1/4 cup mayonnaise 2 teaspoons Dijon mustard 1/8 teaspoon kosher salt 1/8 teaspoon ground black pepper 2 tablespoons chopped fresh chives and/or dill (for garnish) Directions: Preheat oven to 400°F (200°C). Arrange shrimp on a rimmed baking sheet, drizzle with olive oil, and sprinkle with Old Bay seasoning. Toss until shrimp are well coated, then spread in a single layer on the pan. Bake for 4-5 minutes, or until shrimp are opaque throughout and reach an internal temperature of 145°F (63°C). Set aside 12 whole shrimp for garnish and finely chop the remaining shrimp. In a small bowl, mash the egg yolks with a fork until smooth. Add mayonnaise, Dijon mustard, salt, pepper, and chopped shrimp, mixing until well combined. (Filling can be prepared up to 1 day in advance. Cover and refrigerate until ready to serve.) Just before serving, use a small spoon or piping bag to fill each egg white half with the shrimp and yolk mixture. Garnish each deviled egg with a whole shrimp and sprinkle with fresh chives and/or dill. Serve immediately and enjoy! Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutes Kcal: 60 per serving | Servings: 12 deviled eggs Shrimp Deviled Eggs take the classic appetizer to a whole new level with a seafood twist. These little bites combine creamy egg yolks with the briny flavor of shrimp, enhanced by a touch of Old Bay seasoning for that unmistakable coastal flavor. Each deviled egg is topped with a whole shrimp and a sprinkle of fresh chives or dill, adding both flavor and visual appeal. Perfect for gatherings, these deviled eggs are easy to make and packed with flavor, making them a hit at any event. The creamy texture, paired with the slightly crisp shrimp, offers a balanced, savory bite. Serve these at your next party for a delicious and elegant appetizer thats sure to impress your guests.
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This is one of the few nicknames I’ve been given in my life. Cryin’ O’Brien 😅 . . And no it’s not because I was a wuss on the playground (you’ve seen my bruises, I was tough as shit ;) It’s because whenever something touches me deeply, the love is so much it explodes from my eyeballs. . . I used to be quite embarrassed at how sappy I could be (okay admittedly sometimes I still am), but I’ve also come to delight in how much I feel and how much love and joy I feel for others. Feelings can be so delicious!! I mean gosh it’s why I love a good tear jerker movie, or the sob fest that is @nbcthisisus 😭 #amiright . . I share this yes, because it’s a little funny insight into me (my whole family are Cryin’ O’Briens btw, it’s awesome), but mainly because I think instinctively we try to hide our feelings and feel less sometimes. I want to encourage you to feel more, deeper, HUGE! Embrace that shit and let it explode from your eyeballs if it must. If feelings are the spice of life, then get out the Tabasco and shake it baby!! Life is for living 🙌 As always, wishing you all the love and magic!! ✨💗✨ #soulfulsaturday . . . . . . . . . #shakeit #lifeisforliving #spiceitup #tabasco #baby #cryinobrien #allthefeels #nicknames #whataretheothers #youarelove #vulnerability #courage #feelthefeels #eyeball #explosion #soulful #heartconnected #badass #loveandmagic #smooch (at Vancouver, British Columbia)
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