Deviled Eggs With Shrimp, Jalapeño, and Radish Recipe

1. Place all of the yolks in a medium bowl. Select 8 of the best looking egg white halves and set aside. Reserve the remaining 4 for another use. Add 2 tablespoons mayonnaise, 2 teaspoons lemon juice, half or cilantro, half of jalapeño, and half of radish and, using a sturdy whisk, mash until combined. Season to taste with salt and pepper.

2. Transfer yolk filling to zipper-lock bag. Filling and egg white halves can be stored covered in the refrigerator up to overnight before filling and serving (lay egg white halves cut-side-down on a large plate and cover with plastic wrap).

3. Place shrimp in a small saucepan and cover with cold water. Bring to a simmer over high heat and remove from heat. Let stand for 1 minute, then rinse shrimp under cold running water. Peel and roughly chop shrimp. Dry carefully on paper towels. In a small bowl, combine chopped shrimp, remaining tablespoon mayonnaise, remaining teaspoon lemon juice, remaining cilantro, jalapeño, and radishes, and season to taste with salt and pepper.

4. Cut off corner of zipper-lock bag and pipe filling mixture into egg white halves, overstuffing each hole. Place a jalapeño slice on top of each egg and top with shrimp salad. Garnish with cilantro leaves, radish matchsticks, and diced jalapeño. Serve immediately.

This Recipe Appears In

• 9 In-Your-Face Deviled Egg Variations