This classic Easter appetizer seems to have originated in Ancient Rome and they are still widely popular across Europe and the United States. In Germany they are usually filled with caviar. There are many different recipes for deviled eggs and I would like to share mine with you today.
1/8 cup of roasted bell pepper, drained and finely chopped (optional)
5 tablespoons of mayonnaise
2oz of tiny shrimp, drained
1 teaspoon of paprika
1 teaspoon of onion powder
1 ¼ teaspoon of Dijon mustard
Salt and pepper, to taste
In a sauce pan, boil eggs until fully cooked. You may place them pointed end down, to ensure yolks will be centered.
Drain eggs, rinse under cold water and peel them. Cut each in half, lengthwise. Transfer yolks to a medium bowl and add mustard, onion powder, mayonnaise, paprika and bell pepper. Mash ingredients together and then mix until fully combined. Try seasoning and add salt and pepper, if necessary. You may not need to add salt to the mixture, since the Dijon mustard is already salted.
Spoon mixture into a pastry bag with a fluted tip. Pipe yolk mixture into cavity of each egg white. Garnish with tiny shrimp.