Low Country Deviled Eggs
Kay Robertson, the matriarch of the popular Robertson family says, remember, when cooking for a crowd, plan ahead and make some items ahead of time to reduce stress and save space in the kitchen. Chop veggies, bake breads and mix dips the day before – and remember, family is always there to help if you need a last-minute item or two.
Makes 12 servings
| Amount | Measure | Ingredients |
|---|---|---|
| 12 | eggs | |
| 1/3 | cup | slaw salad dressing (or a little less) |
| 1 | Tbsp | onion minced |
| 1 | Tbsp | Creole mustard |
| 1 | Tbsp | fresh lemon juice |
| 2 | cloves | garlic, minced |
| dash | hot sauce | |
| 1/4 | tsp | salt |
| 1/4 | tsp | ground black pepper |
| 1/2 | tsp | fresh dill (finely chopped) |
| 1 | cup | shrimp, boiled, peeled and deveined |
| 1 | Tbsp | prepared horseradish (optional) |
| Paprika and parsley, for garnish |
Directions:
Place eggs in large sauce pan and cover with water. Bring to a boil, then turn off the heat, and let eggs sit in hot water for 15 to 20 minutes. Remove from water and allow to cool. Crack eggs and peel. Cut in half and remove yolks.
In a small mixing bowl, combine egg yolks, slaw dressing and remaining ingredients except paprika and parsley. Mix well, until smooth. Spoon egg yolk and yogurt mixture into the egg white halves. Refrigerate if not serving immediately.
