Thin slices of seared SunFed fliet and fresh shrimp hop on board a deviled egg with a bit of horseradish, Dijon mustard, mayo, finely diced shallots, dill, and Worcestershire. Heads up, no matter how many you make, you may need to ration how many each person gets!
1 Hour PREP TIME
15 Minutes COOK TIME
1 Hour 15 Minutes TOTAL TIME
12 SERVINGS
Ingredients
One dozen large eggs
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon minced shallot or red onion
1 teaspoon prepared horseradish
3-4 dashes Worcestershire
Salt & Pep to taste
Paprika and dill, to taste
One dozen steamed shrimp
One 6 oz SunFed Ranch 100% Grass fed filet mignon, grilled medium rare
Instructions
Place a steamer basket in a saucepan, fill with an inch of water. Bring water to a boil and place eggs in the steamer basket.
Cover the pan and steam eggs over the boiling water for 17 minutes. Shock with cold water and peel.
Using a sharp knife, slice each egg in half lengthwise. Remove the yolk halves and place in mixing bowl.
Fork mash the yolks and add mustard, mayo, shallots, horseradish, Worcestershire, and a pinch of salt and pepper. For creamier consistency, add more mayo.
Spoon or use piping bag to put egg yolk mixture into the egg white halves.
Place thin slice of filet on one side of the deviled egg (on the egg white)
Cut shrimp lengthwise, and place on the other side of the halved egg (on the egg white)
Sprinkle with paprika and dill, serve immediately or cover and store for up to 24 hours
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