Deviled Shrimp Eggs
The winter months are filled with parties and gatherings from the elaborate 2013 Sundance Film Festival to your very own Sunday football party. I want to share Chef Zane Holmquist’s recipe for Deviled Shrimp Eggs that debuted on this summer’s menu. The dish was so wildly popular that it joined the ranks of the award-winning Stein Burger and Wild Game Chili that appear continually on our seasonal menus. Come enjoy this dish in-between runs at Deer Valley Resort, during Après by the large fireplaces in the Troll Hallen Lounge, or make it for your next party.
Chef Zane’s Deviled Shrimp Eggs
- 6 whole eggs with shell
- 1qt. water
- 1 tsp. salt
- 6 egg yolks
- 4 oz. horseradish cream
- 1 Tbsp. capers
- 3 oz. cooked bay shrimp
- 2 tsp. salt
- 1 tsp. pepper
- 1 tsp. chopped chives
- place six whole eggs in a two quart pot
- Fill pot with 1 quart of warm water from the faucet, place pot on stove top on high heat. Leave on high heat, and let cook for 18 minutes.
- Remove eggs and place in an ice water bath to cool. Let cool for six minutes and peel cooled eggs from shell.
- Cut eggs in half and separate the white from the yolk. Reserve or set aside whites in refrigerator for later use.
- Take yolks, horseradish cream, capers, bay shrimp, salt and pepper and mix together until consistently combined.
- Place a spoonful of the egg yolk mixture in each of the halved egg whites, enough to fill and disperse efficiently.
- Place on plate with toast points and some smoked salmon. Garnish with chopped chives and enjoy.