Eggs with Shrimps

All Year

Nice, simple and tasty, what more can you ask for!
We suggest buying unpeeled, cooked shrimps. In general their taste is much better than the peeled ones, simply because there is less time between catching the shrimp and you using it. The famous Dutch shrimps for instance are caught, cooked, frozen, shipped to Morocco, unfrozen, peeled, frozen, shipped to the Netherlands, unfrozen and packed. Not good for quality.
Mayonnaise is simple to make, but for this recipe you can also use the mayonnaise from the shop. Please make sure it is made with free-range eggs and that no sugar is added.
We use Cayenne pepper because it’s tasty and spicy. It combines really well with the egg and the shrimp.

Enjoy the stuffed eggs with a glass of white wine or a beer.

Here is what you need:

  • Three eggs
  • Mayonnaise
  • 200 grams of Shrimp
  • Cayenne Pepper
  • Lemon
  • Parsley

Cook or steam the eggs until firm (depending on the size 10 to 15 minutes or so when starting with cold water). Leave for a bit; cool the outside with cold water and peel. Clean the shrimps, put 6 (or 3 when you want to half the shrimp, we always do; otherwise you could have too much shrimp per egg) aside and cut the remaining shrimps in small bits. Cut the eggs in half, remove the yolks and mash these with a fork. Mix with the mayonnaise until fairly smooth. Add the shrimp. Taste and add Cayenne pepper and lemon to taste. Stuff the eggs and garnish with shrimp and parsley.