A touch of pesto brings deviled eggs to a whole new level!
Pesto Eggs with Shrimp
- Prep Time 20 min
- Total 20 min
- Servings 32
- Ingredients 8
Ingredients
- 16 hard-cooked eggs
- 1/2 cup mayonnaise or salad dressing
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/8 teaspoon ground red pepper (cayenne)
- 1 cup chopped cooked small shrimp
- 3 tablespoons basil pesto
- 32 cooked peeled deveined large shrimp
Instructions
-
Step1Cut eggs lengthwise in half with rippled vegetable cutter or sharp knife. Carefully remove yolks and place in small bowl; reserve egg white halves. Mix yolks, mayonnaise, garlic powder, salt and red pepper until fluffy. Stir in chopped shrimp.
-
Step2Carefully spoon yolk mixture into egg white halves. (If not making ahead, cover and refrigerate up to 24 hours.)
-
Step3Just before serving, top each with about 1/4 teaspoon pesto. Top each with whole shrimp. Serve immediately.
Nutrition
80
Calories
6 g
Total Fat
6 g
Protein
0g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 80
- Calories from Fat
- 55
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Cholesterol
- 130 mg
- Sodium
- 125 mg
- Potassium
- 60 mg
- Total Carbohydrate
- 0g
- Dietary Fiber
- 0g
- Protein
- 6 g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 4%
- 4%
Exchanges:
Tips from the Betty Crocker Kitchens
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