Shrimply Deviled Eggs


6 large Eggs, hard boiled* and peeled
12 oz. Beer and 1 teas. Old Bay seasoning
12 large Shrimp plus enough shrimp to measure 1 cup, chopped
3 - 4 T. Mayonnaise
1 T. Pesto
2 T. Capers (include caper juice)
2 T. finely chopped Onion
2 T. finely chopped Parsley
Salt, Pepper, onion powder, garlic salt and a spec of Dijon mustard to taste

Paprika to garnish

*To hard boil eggs: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover eggs by 1 inch; cover pan; heat over high heat just to boiling. Remove from burner. Let eggs stand in hot water about 12 minutes. Drain; cool down in ice water; and peel off shells.


While eggs are cooking, place beer in a saucepan with Old Bay and 2 cups water and bring to a boil. Put the whole shrimp and the shrimp to chop in the boiling water; bring to a second boil and turn off heat. Leave shrimp in hot water for 5 minutes or until pink in color, drain and peel. Set aside 12 and chop the rest.

Slice hard boiled, peeled eggs in half lengthwise. Scoop yolks out and place in a mixing bowl, mashing the yolks.

Add remaining ingredients and the chopped shrimp and mix together thoroughly.

Spoon mixture by spoonfuls into the white half of each egg. Place one shrimp on top of each egg and sprinkle with paprika.

Keep refrigerated until ready to serve. Makes 12 amazing appetizer portions.