Shrimp Cocktail Deviled Eggs
By Lauren Miyashiro
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
10 - 12
Prep Time:
15 mins
Total Time:
30 mins
Jump to recipeTwo classic party apps in one.
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Ingredients
For the shrimp cocktail
- 12
shrimp
- 1
onion, quartered
- 1
lemon, halved
- 1
bunch parsley
- 6
sprigs thyme
- 2 Tbsp.
kosher salt
For the deviled eggs
- 6
large eggs
- 1 cup
mayonnaise
- 1 tsp.
fresh lemon juice
- 1 tsp.
ketchup
- 1 tsp.
hot sauce
- 1 tsp.
prepared horseradish
Kosher salt
Freshly ground black pepper
Directions
- Step 1Make shrimp cocktail: Fill a large pot ¾ full with water. Add onion, lemon, parsley, thyme and salt. Bring mixture to a boil over high heat, then reduce heat to medium and simmer for 10 minutes to let flavors blend.
- Step 2Prepare an ice bath. Add shrimp to simmering water and cook until shrimp is opaque and pink, about 2 minutes. Drain and transfer to ice water to let cool completely. Drain shrimp again. Peel, and devein, leaving the tails intact. Refrigerate while you make deviled eggs.
- Step 3Make deviled eggs: Place eggs in a large saucepan and cover with cold water. Set pan over medium-high heat and bring water to a boil. Turn off heat, cover pan with a lid and let sit for 11 minutes. Drain, rinse eggs under cold water and peel.
- Step 4Halve eggs crosswise and scoop out yolks into a medium bowl. Add mayonnaise, lemon juice, ketchup, hot sauce, and prepared horseradish, then mash yolks with the bacon of a fork. Season with salt and pepper.
Feel free to start with store-bought shrimp cocktail! The end result will be just as delicious.
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