We got this idea from Wholesome Cook, whose curried egg and prawn cocktails grabbed our attention a few months back. Of course we didn’t have curry, or brown eggs and we don’t even use the word prawn 75 percent of the time when discussing shrimp. But still we were inspired and we had left over pesto.
Pesto Deviled Eggs with Shrimp
- 8 hard boiled eggs, shelled
- 1/4 cup pesto
- 2 tbsp Greek yogurt (nonfat is fine)
- cracked black pepper to taste
- 8 shrimp, peeled and deveined but tails on
- 1 tsp olive oil
- 1 tsp oregano, chopped or spice mix of your choice
Toss shrimp with oil and spice. Steam until the shrimp start to curl about three minutes. Remove from heat, but leave lid on. Allow to cool. In the meantime. Cut the top quarter of the egg off each egg and scoop out the yolks into a bowl with yogurt and pesto. Reserve the tops. Mash together the yolks, pesto and yogurt to combine. Spoon egg mixture back into the eggs and wedge in a prawn. Place in a little espresso cup. Top with egg white.