Deviled eggs are a pretty perfect party food: easy to make (even ahead of time), easy to eat, and endlessly adaptable. This version is based on a recipe from a family friend of Ali Rosen, author of Bring It!: Tried and True Recipes for Potlucks and Casual Entertaining. Chopped shrimp add sweetness and texture, and pickle relish brings a bit of crunch and tang. The shrimp really make all the difference, but if you can’t eat them due to allergies or dietary restrictions, try substituting finely diced cucumber or carrots for additional texture. And if you really love shrimp, buy an extra dozen small ones, leave them whole after cooking and cooling, and place one on top of each egg half before sprinkling with paprika.
Make Ahead: Any way you go with the filling, you can make the eggs up to 2 days ahead of time and store them in the fridge (covered with plastic wrap, gently pressed into the yolks), but don’t add the paprika until just before serving or it will dissolve.
Presentation: Piping the filling into the egg whites makes it easier to control the amount and creates a more refined look—you can use a pastry bag and piping tip for extra elegance, but a plastic bag with a corner snipped off also does the trick.
Even if you prefer to arrange your deviled eggs on a cut-crystal serving platter, if you have to transport them to a potluck or party, you're better off with something a bit sturdier. This two-tiered storage and carrying container securely cradles up to 24 egg halves without smushing the filling.Buy Now ›
Reprinted with permission from BRING IT! © 2018 by Ali Rosen, Running Press
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