From The Spice & Tea Exchange®
2 tsp Carolina BBQ Rub Spice Blend
2 TBS Coastal Blend Seasoning
1 tsp Chile Lime Sea Salt
From the Grocer
24 medium cooked shrimp, peeled & deveined, tails removed
12 large hard-boiled eggs, chilled, peeled & halved lengthwise
½ cup mayonnaise
¼ cup Greek yogurt
1 TBS fresh lemon juice
Fresh dill sprigs, for garnish
1 plastic zipper-top baggie, for piping
COMBINE shrimp and Carolina BBQ Rub Spice Blend in a small bowl and set aside.
SEPARATE egg yolks and place in a medium bowl. Set egg whites aside.
ADD mayonnaise, yogurt, Coastal Blend Seasoning, Chile Lime Sea Salt, and lemon juice to the egg yolks and mix well. Transfer mixture to zipper-top baggie and place in refrigerator to chill, 30 mins.
ARRANGE egg whites as desired on a platter.
SQUEEZE egg mixture towards the bottom of bag. Twist top of bag to keep mixture moving towards the bottom corner. Cut off one of the baggie’s corners, gently twist bag, squeezing the egg mixture towards cut corner of bag.
PIPE egg mixture gently into egg white halves, evenly filling them just higher than level with the egg white.
PLACE 1 shrimp on top of each egg, with a small sprig of dill, for garnish.
SERVE immediately or chill, covered in refrigerator, for up to 4 hrs.
Yield: 24 servings
Total Time: 45 mins
Prep: 45 mins
Cook: 0 mins