Stuffed Eggs Dieppoise


  • 1/4 lb. uncooked small shrimp
  • 3 hard cooked eggs
  • 1/4 cup thick mayonnaise
  • 1/4 cup whipping cream
  • salt & pepper
  • lettuce leaves
  1. Put shrimp in a pan of simmering salted water and simmer over low heat for 1 minute
  2. Drain immediately; leave to cool
  3. Shell the shrimp and devein if desired
  4. Carefully shell the eggs and halve them lengthwise
  5. Remove the yolks
  6. Mash the yolks and mix with 1 Tbsp. mayonnaise and 1 Tbsp. cream
  7. Chop 3 of the shrimp and add to the yolk mixture
  8. Mix thoroughly and season to taste
  9. Fill the eggs whites with this mixture
  10. Make a bed of lettuce and place eggs on plates with cut-side down, narrow ends pointing in
  11. Mix remaining mayo with remaining cream; season to taste
  12. Using a teaspoon, coat the eggs with the mayo mixture
  13. Set 1 shrimp on each egg half
  14. Garnish with any remaining shrimp


Share & Print

0 0 100 0

No Comments

Leave a Reply