My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, May 26, 2012

Shrimp Deviled Eggs

This is a recipe from the archives. It's summer, we passed right over spring this year. In the 90's here today. We all know you have to have deviled eggs in the summer and for all cookouts. Right!

Deviled eggs, spring, Easter and summer cookouts just seem to go together. I love plain old deviled eggs but sometimes you just need to improve on them a little for really special occasions. This is a favorite. It also works great with salmon or crab meat.

Pray for leftovers, or make extra, and chop them up for a fabulous sandwich.

Shrimp Deviled Eggs
12 servings
print recipe

6 hard boiled eggs, please tell me you know how to boil eggs
4 tablespoons good mayonnaise
1 teaspoon lemon juice
2 strips of bacon, fried crisp and crumbled
1/2 cup diced cooked shrimp, canned is okay if rinsed and well drained
Black olives for garnish

Cut egg in half lengthwise. Scoop out yolks and blend with mayonnaise. Stir in lemon juice, bacon pieces and shrimp. Fill egg whites with mounds of mixture. Garnish with olive slices. Chill. Serve on a bed of lettuce.


  1. Wish I had seen this on Sat. because we had our Easter Dinner a week early. Going to be on the beach on Easter Sun. But these sounds wonderful and I'm going to try them.

  2. Beverly, these sound soo delish! Thank you so much for sharing! I'll definately be giving them a try!



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