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
- 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.
- Drain hot water, then run cold water over eggs. Add ice cubes to water and let eggs cool 5 minutes.
- Peel eggs, slice in half lengthwise, and remove yolks to a small bowl.
- To the small bowl, add yogurt, sour cream, horseradish, mustard, and salt; mix well.
- Fill egg white halves with yolk mixture using a piping bag or spoon. Top each egg with a shrimp and sprinkle lightly with paprika.
- Cover lightly with plastic wrap and refrigerate until ready to serve.
- Enjoy!
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.
