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Shrimp-Stuffed Egg Appetizers
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Shrimp-Stuffed Egg Appetizers

15 Min(s)
15 Min(s) Prep
We ditched the yolks and filled hard-cooked eggs with a creamy blend of shrimp, celery and cucumber. They make awesome appetizers—no yolk!
What You Need
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12 servings
Original recipe yields 12 servings
1 cup cooked cleaned baby shrimp, chopped
1/4 cup finely chopped celery
1/4 cup finely chopped peeled cucumber s
1/4 cup KRAFT Real Mayo Mayonnaise
1 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. crushed red pepper
1 tsp. fresh lemon juice
6 hard-cooked egg s, cut lengthwise in half, yolks removed and discarded
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Let's Make It
1
Combine shrimp, celery and cucumber in medium bowl.
2
Mix mayo, sour cream, crushed pepper and lemon juice until blended. Add to shrimp mixture; mix lightly.
3
Spoon into egg whites.
Kitchen Tips
Tip 1
Keeping It Safe
"Eggs-actly" how long is it safe to store your eggs? Refrigerate raw eggs (in the shell) in the refrigerator for up to 4 weeks; refrigerate any leftover egg yolks and egg whites (out of the shell) for up to 2 days; and refrigerate hard-cooked eggs for up to 1 week.
Tip 2
How to Peel Hard-Cooked Eggs
Buy eggs ahead of time for hard cooking; very fresh eggs (less than 3 days old) are the most difficult to peel. The older the egg, the larger the air cell within and the more easily it can be peeled after cooking. Thoroughly chilling the hard-cooked eggs firms up the whites, making it easier to remove the shell. Peeling the eggs under running water also makes the job easier.
Tip 3
How to Hard Cook Eggs
Place eggs in single layer in saucepan; add enough water to completely cover eggs by at least 1 inch. Bring water boil; cover. Remove saucepan from heat; let stand 15 min. Drain eggs; immediately place in bowl of ice water. Let stand until completely cooled, changing water if necessary. Perfectly hard-cooked eggs will have a firm yellow center with no greenish tinge. Hard-cooked eggs in their shells can be refrigerated for up to 1 week.
Tip 4
How to Seed a Cucumber
Trim ends from cucumber, then cut lengthwise in half. Use the tip of a teaspoon to gently scrape out seeds from each half starting at the top and moving downward in one direction.
Nutrition
Calories
60
Calories From Fat
0
% Daily Value*
Total Fat 4g
5%
Saturated Fat 0.5g
3%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 160mg
7%
Total Carbohydrates 1g
Dietary Fibers 0g
Sugars 0g
Protein 5g
10%
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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