Hard boiled eggs, peeled and cut in half length-wise 1/3 pound shrimp meat (small cocktail shrimp) Gf mayonnaise, as needed 1-2 Tablespoons fresh chives, finely minced or green onion or herb of choice Lemon juice to taste Salt as needed Fresh ground white pepper Asian chili sauce*
Preparing hard boiled eggs: Use room temperature eggs. Bring a 2 quart sauté pan of water to a boil. Remove pan from heat and add a generous amount of salt to pan. With a spoon gently lower eggs, one at a time, into water. Roll each egg across pan to opposite side to center yolk.
Return pan to heat and bring it back to a boil. Cook eggs at a moderate boil for 10-12 minutes. When done immediately pour off hot water and fill pan with cold tap water and ice cubes; cooling eggs completely.
Stuffing eggs: Grate egg yolks into a bowl.
Wrap shrimp meat in paper towels and press to squeeze out excess liquid; setting aside 12 whole shrimp for garnish. Chop the rest of shrimp meat and add to grated egg along with chives or herbs of your choice. Blend in enough mayonnaise to bind mixture.
Spoon filling into egg white shells. Garnish with a whole shrimp and serve.
* A dollop of Asian chili sauce as garnish for each egg is what sets these deviled eggs apart from others. The touch of heat is the perfect accompaniment to this appetizer. We used Sriracha Hot Chili Sauce.