Infused with lemon and shrimp scampi, these light and creamy eggs are a perfect summertime snack or side dish.

Heat saucepan. Add oil and butter, making sure the bottom of the skillet is coated. Stir in garlic and cayenne pepper. Saute for a minute.
Add the shrimp and white wine. Stir to coat the shrimp. Boil for 3-4 minutes, turning the shrimp once.
Remove from pan from heat and sprinkle shrimp with parsley flakes and 1 teaspoon of lemon juice.
While shrimp is cooling, cut the eggs in half lengthwise, or cut the tops off if you are serving them in egg cups.
Remove the yolks; mash with a fork. Add mayo and 1 teaspoon lemon juice. Mix until creamy (I use an electric mixer).
Dice the cooled shrimp into egg mixture. Spoon into egg whites. Garnish with parsley.
Ingredients
Directions
Heat saucepan. Add oil and butter, making sure the bottom of the skillet is coated. Stir in garlic and cayenne pepper. Saute for a minute.
Add the shrimp and white wine. Stir to coat the shrimp. Boil for 3-4 minutes, turning the shrimp once.
Remove from pan from heat and sprinkle shrimp with parsley flakes and 1 teaspoon of lemon juice.
While shrimp is cooling, cut the eggs in half lengthwise, or cut the tops off if you are serving them in egg cups.
Remove the yolks; mash with a fork. Add mayo and 1 teaspoon lemon juice. Mix until creamy (I use an electric mixer).
Dice the cooled shrimp into egg mixture. Spoon into egg whites. Garnish with parsley.
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