Curried shrimp deviled eggs

Deviled eggs (Jerry McCrea/The Star-Ledger) Staff By Staff

— From Vicki J. Caparulo, Beauty and the Feast, Morristown. Yields 24 halves

12 large eggs
1 cup (or more as needed) full-fat mayonnaise
1 teaspoon curry powder
Salt and freshly ground black pepper to taste
1 cup frozen cooked baby shrimp, thawed and finely chopped
3 scallions, white and green parts, minced

1. Place the eggs in a large saucepan and cover by 1 inch with cold water. Place the pan over high heat and bring to a boil. Reduce the heat and cook the eggs at a slow boil for exactly 11 minutes.

2. Remove the pan from the heat and pour off the hot water. Place the pan under the faucet and run very cold water over the eggs for at least 5 minutes. Then let the eggs stand in the pot, filled with cold water, for another 15 minutes or until the eggs are cool enough to handle.

3. Empty the water from the pot and shake the pot vigorously to crack the eggs. Refill the pot with cold water. Working under the water, slip off the shells and place the eggs in a bowl. Fill the bowl with enough very cold water to cover the eggs and set aside for 15 minutes.

4. Pat the eggs dry with paper towels. Cut the eggs in half lengthwise, remove the yolks and place them in the workbowl of a food processor. Pulse several times to chop the yolks.

5. Add cup of the mayonnaise and the curry powder and pulse to form a smooth creamy mixture, adding more mayo as necessary. Season to taste with salt and pepper.

6. Transfer the mixture to a large bowl and fold in the shrimp. Use a spoon to stuff the egg whites. Garnish with the minced scallions and serve.

Nutrition information Per egg half: 80 calories; 60 calories from fat; 4g protein; 0g carbs; 0g sugar; 6g total fat; 1g saturated fat; 0g trans fat; 115mg cholesterol; 0g dietary fiber; 90mg sodium; 2% Daily Values calcium; 4% Daily Values iron