Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Thursday, June 7, 2012

Shrimp and Crab Deviled Eggs

This was one of the appetizers i brought to my friend's lake house on memorial day and everyone loved them.
And my inspiration came from my dear friend Mia at Mia's Domain. I changed the recipe a bit, since i didn't have all the ingredients she listed and added a few different ones and it was delicious!

Printable Recipe - click here
12 eggs, hard boiled and cut in half
12 cooked shrimp, divided
2 tablespoon crab meat
1 tablespoon mustard
1 teaspoon horse radish
2 teaspoons capers
2 teaspoons basil oil
1 tablespoon mayonnaise
1 teaspoon dijon mustard
1 lemon juiced
1 teaspoon apple cider vinegar
salt and pepper to taste
smoked paprika for garnish
Fresh Farm Eggs

Remove cooked egg yolks from egg whites and set egg whites on a serving platter.
In a bowl mix together egg yolks, 10 finely chopped shrimp, crab meat, mustard, horse radish, capers, basil oil, mayonnaise, mustard, lemon juice and vinegar. Mix until smooth. Season to taste with salt and pepper. Scoop about 1 tablespoon onto each egg white. Sprinkle smoked paprika over them. Place a cooked shrimp on each egg for garnish. Refrigerate and serve chilled.


  1. Good morning, I featured this recipe on my blog today for my weekly seafood round-up. It looks great, thanks for allowing me to share! Here is the link: