Skip to content

Recipe Ingredients

  • 6 eggs
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon sour cream
  • 2 teaspoons prepared horseradish
  • 1-1/2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 12 frozen baby shrimp, thawed
  • Paprika for sprinkling

Recipe Directions

  1. Place eggs in a large saucepan with enough water to cover them. Bring to a boil, then remove saucepan from heat, cover, and let sit 17 minutes.
  2. Drain hot water, then run cold water over eggs. Add ice cubes to water and let eggs cool 5 minutes.
  3. Peel eggs, slice in half lengthwise, and remove yolks to a small bowl.
  4. To the small bowl, add yogurt, sour cream, horseradish, mustard, and salt; mix well.
  5. Fill egg white halves with yolk mixture using a piping bag or spoon. Top each egg with a shrimp and sprinkle lightly with paprika.
  6. Cover lightly with plastic wrap and refrigerate until ready to serve.
  7. Enjoy!
Icon Pin Roller

Test Kitchen Tip:

Don’t have a piping bag? No worries! Just use a resealable plastic bag with one of the bottom corners snipped off.

Rate and Review

Your email address will not be published.

Rating *