Deviled eggs show up at Easter and are served up until Labor Day…I don’t know if it’s a family thing, Southern thing, or if it’s like this throughout our nation.
As good as deviled eggs are, I tend to get bored with them after July 4th, that’s why I change them up. I love shrimp and bacon together and they don’t disappoint when added to deviled eggs. Make extras and enjoy them chopped as egg salad on the next day.
|Cooked egg yolks, cooked shrimp, crispy bacon, green onion, sweet relish, mayo, mustard, & horseradish….Easy & Yummy!|
Shrimp & Bacon Deviled Eggs
makes 12 halves
6 large eggs, hard boiled and peeled
1/4 cup cooked shrimp, chopped (about 6 large shrimp)
2 strips of bacon cooked and crumbled, reserve 12 small pieces
1/4 cup mayonnaise
1 teaspoon mustard
1/2 teaspoon prepared horseradish
2 tablespoons sweet pickle relish, drained
1 tablespoon finely chopped green onion
1 pinch of salt
Slice eggs in half and remove yolk to a bowl. Add remaining ingredients except reserved bacon bits and paprika. Stir until smooth. Using a small spoon, fill the egg halves with the yolk mixture. Sprinkle with paprika and top each with a piece of the reserved bacon.