Deviled eggs with shrimp recipe?

Okay, here's my deal: I'm going to my great niece's 4th b'day party Saturday, and it's a "flip flop party," whatever that is. Anyhoo, pool party and hot dogs and hamburgers are the order of the day for the toddlers.

My oldest granddaughter (3½) loves shrimp. She cops all the shrimp from spring rolls, for example, leaving the rest of us to um, indulge adorable her. <g>

I'm thinking I'd like to make some deviled eggs with shrimp. Nothing too exotic, just basic mayo/mustard and something crunchy like pickles in there. Kiddy and picky adult fare? Sour cream, maybe? Small whole shrimp to garnish?

Ideas? If I were doing it just for adults, I'd not be asking here, because you guys are way out of my league, but this is a mixed audience, and I know you have kids and grandkids, too. And parties!

Thanks!

Karen

Well, I am grandkidless, but I did spawn some of the generation immediately preceding that one.

And they always liked shrimp.

Get what are called, variously, "bay shrimp" or "salad shrimp." Whatever, they will always be frozen.

Add them, thawed, after the mixture is completed, to any deviled egg concoction that strikes your fancy. All the standard mayo, mustard combos will work with this.

Garnish to your eye's content.

I think twerps will fall for this.

Thanks, Chef, but how about a recco for the filling? Me, I'd just do my Ozark hillbilly background with ballpark mustard and mayo, plus some finely chopped sweet pickles and a sprinkle of paprika on the top.

I know you can cook...

Hey Karen! Sounds like a really great idea. I would probably make the standard deviled egg mixture using some mayo and a little mustard and leave out the pickle or relish and chop of some of the shrimp instead to give it the same texture. Then I would garnish with some paprika and a little shrimp. I might add a little extra mustard and some salt if you do leave out the pickle.

I bet the kiddos will love it! (And the adults too). Please let us know how it goes.

[Robin Garr]

I'm thinking I'd like to make some deviled eggs with shrimp. Nothing too exotic, just basic mayo/mustard and something crunchy like pickles in there.

You know this now but to get everyone involved, it turns out that the NYT's Mark Bittman had this very thing in his "Minimalist" column in Wednesday's paper.

Some New Friends for the Humble Egg

An excerpt, with more ideas:

<I>In recent weeks I have cooked eggs with anchovies, herbs, spinach, salmon, curry, jalapeños, miso, olives, capers, pesto and feta, alone and in combination.

If I had to pick a favorite, it would be the deviled egg with shrimp. In this preparation, a fairly basic combo is jazzed up with chopped shrimp and olives; I like green, sometimes even pimiento-stuffed, for this.
Video

The principle remains the same no matter what your add-ins are. Hard-cook a few eggs until the yolks are barely firm. Mash the yolks with chopped seasonings, your more substantial ingredients, the spices and mayonnaise.

Then stuff the mashed yolks back into the whites.</i>

I'll take six, please. No, make that 12 ...

[Robin Garr]

Oh! Let's ask the gang for help solving another problem:

You're taking about 200 (okay, about 60) deviled eggs to a party. How in the heck can you load 'em safely so they'll make the trip without turning into egg salad?

I'm thinking you park them in a lasagna pan or other large, flat vessel with sides, making enough to fill it so they all squeeze in neatly without much room to move around. But maybe there's a better way?

Robin,

I have several of those plastic deviled egg trays...they hold about 2 dozen deviled eggs. They look like this:



They are pretty cheap, work great (work well for chocolate covered strawberries too).

If I have any that don't fit in those trays I use large food containers and nestle the eggs very close together so they don't slide around.

Karen, the last Cooking with Paula Dean magazine had a recipe for Shrimp Stuffed Deviled Eggs. Just found it on the web if you are interested. I would think a southernern like her would have a good base recipe for the "deviled" part. http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_33886,00.html

And, I think I know what a flip flop party is. Some of my girlfriends had one. You get a bunch of cheapo flip flops and tons of different fabric remnants. Cut the fabric into strips, and tie the strips of fabric onto the straps of the flip flops. The results are actually pretty cute (for kids). As an adult, I would never leave the house in them. (But a lot of clothing items are in that category as far as I'm concerned...)

My deviled eggs are always a huge hit at parties, where they are immediately scarfed down:

DEVILED EGGS

6 eggs, hard boiled and halved

6 egg yolks
1/4 c mayo
1 tsp vinegar
1 tsp mustard
1/2 tsp salt
dash pepper
dash Worcestershire
dash of liquid hickory smoke

Blend everything together (I use a wand blender or food processor) and refill egg whites, using a cookie press or piping bag for best appearance.

You can also play with the types of mustard and vinegar.

I've discussed it many times before, but if you have a large number of eggs (particularly if they are fresh), the easiest, quickest way is to cook the eggs in a pressure cooker. The shells then peel easily without tearing the egg.

Carrie, thanks! That looks great! And thanks for the flip flop party info, too.

Should be fun, don't ya think?

Larry, oh yum! Deviled eggs are one of my favorite foods, and your recipe sounds wunderbuss. Thanks for sharing. I'm intrigued by the liquid smoke. Just a drop or two, huh?

Robin, egg/olive salad with shrimp!! Mmmmmmmmm! But what will everybody else eat? <g>

Larry, oh yum! Deviled eggs are one of my favorite foods, and your recipe sounds wunderbuss. Thanks for sharing. I'm intrigued by the liquid smoke. Just a drop or two, huh?

Yep. The Worcestershire and liquid smoke add a touch of complexity. People are always asking me for the recipe.

Maria, you guys are the best! My brain is reeling, trying to come up with a hybrid recipe. I think all the recipes sound delish.