Deviled eggs with shrimp and giardiniera, are ideal as a dish during hot summer days, but can also be served throughout the year as an appetizer, possibly at room temperature. Very easy to make, delicious, they are suitable even for those with little experience in the kitchen because the process requires very little effort. I love stuffed hard-boiled eggs especially in summer when spending time in the kitchen isn’t as appealing, but I make them throughout the year even baking them. In the end, however, I eat them in a thousand ways because I really love them. Also, since I discovered that I can eat 7/8 a week, I no longer hold back. And how much do you like them? How many do you consume during the week?
If so, then don’t miss the next recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 hard-boiled eggs
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- 3.5 oz pre-cooked shrimp
- 3.5 oz pickled giardiniera
- 2 tbsps extra virgin olive oil
- Half lemon zest
- to taste salt
- 16 shrimp for garnish
Tools
- 2 Small pots
- 1 Blender
- 1 Plastic wrap
Preparation
In a small pot, bring the eggs to a boil, cooking them for 8 minutes from the first boil. Cool immediately, draining them and placing them in cold or iced water. At the same time, blanch the pre-cooked shrimp, usually found frozen, for one or two minutes. Let them thaw in the fridge or immerse them directly in boiling water from frozen. However, calculate a few more minutes of cooking. Once ready, drain them and let them cool. At this point, shell the eggs, cut them in half, and remove the yolk.
Place the yolks in the blender and add both the pickled giardiniera and the shrimp, now at room temperature.
Add the extra virgin olive oil to the mixture, but not the salt, and blend until you get a fairly thick cream. Only now do we taste to see if we need to adjust the salt and maybe even pepper. Cover with plastic wrap and place in the refrigerator, along with the hard egg whites and the 16 shrimp needed for decoration (not included in the 3.5 oz to be blended). Cool for at least an hour, more if possible.
Now that everything is ready, fill the hard-boiled eggs with the cream and place them on a serving dish and decorate them with the shrimp we set aside.
If there’s a bit of filling left, we can use it the next day by spreading it on bread crostini.
Serve our Deviled Eggs with Shrimp and Giardiniera cold, but not before sprinkling them with lemon zest.
We can serve them as an appetizer by reducing the portions, or even as a really fresh second course.
Tips and Storage
We can store the deviled eggs in the fridge for at least one day, but place them in an airtight container.
Make sure they are preferably glass or ceramic containers and never plastic.
If desired, we can prepare everything a day or two in advance, in view of an event, and assemble at the last moment.
