Shrimp & Olives Deviled Eggs

Here's a recipe I came across while surfing the eggs.ca website with a few little modifications by myself. It's a nice change if you enjoy shrimp, and the little cocktail shrimp make a wonderful garnish for the tops, along with your choice of a green (or preferably a black) olive slice as well.

The filling is nice and smooth, but I would recommend not to overmix it, as you do want to get the sense of the ingredients as separate from each other. It's nice to get a little bit of shrimp in a biteful; if you overmix the shrimp, or overmix the egg, it will all seem just a little too uniform and you will miss the pleasure of individual flavors.

Be sure to keep these well-chilled especially in the summer; with the combo of seafood and egg, spoilage wouldn't take long. Enjoy!

6 hard-cooked eggs, peeled and cut lengthwise
4 tablespoons mayonnaise
1 teaspoon dijon mustard (spicy even, if you feel daring)
¼ cup mashed cocktail shrimp (rinse and drain very well before mashing)
1 tablespoon fresh parsley, minced fine (reserve a little if you want to use as garnish)
1/2 tsp lemon juice
Salt & pepper to taste
Garnish: black olives, sliced - reserve some cocktail shrimp from the can as well for a great look

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, dijon mustard, lemon juice, salt and pepper and mix well. Add mashed cocktail shrimp and mix thoroughly (but do not mash further). Fill the empty egg white shells with the mixture and garnish with a gorgeous cocktail shrimp & a black olive slice for drama.

Serve chilled or store covered in refrigerator for up to one day before serving.