Ingredients:
-12 Eggs
-1/2 Cup Mayonnaise
-2 tsp Yellow Mustard or 1 tbsp
-1/4 tsp Salt ( taste, add more if necessary. But not 1/2 tsp, that’s too much)
-1/2 tsp white pepper
-5 oz Frozen Cooked Shrimp- Shrimp Salad Sized
-top with Old Bay or paprika
-5 oz Frozen Cooked Shrimp- Shrimp Salad Sized
-top with Old Bay or paprika
- tabasco sauce 1/4 tsp
-2 Tbsp Milk
-1 tsp Baking Soda
Directions:
- Instant Pot. Manual cook eggs for 6 mins + 10 mins NPR.
- Put eggs in large stock pot. Add water till it's one inch above the eggs. Add 1 tsp of baking soda.
- Heat on medium high until eggs come to a boil. When water comes to a boil, take the pot off the burner and place lid on the pot. Let eggs sit in pot for 10-12 minutes.
- Put eggs in an ice bath or cold water. Wait until completely cooled before peeling.
- Cut eggs lengthwise in half. Put the yolks in a separate bowl.
- Set aside 24 shrimp. Cut on the rest of the shrimp into small pieces.
- Add mayo, mustard, salt, and cut shrimp to egg yolks. Add some milk if you want it to be creamier.
- Put the yolk mixture in a quart size ziplock bag and cut off corner. Squeeze an even amount into each egg white half.
- Put a pinch of Old Bay on each egg half then top with a shrimp.
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