Shrimp Mousse Deviled Eggs

These tasty little eggs are a great addition to your holiday buffet table, especially when served with  Smoked Salmon Deviled Eggs.  With a delicate shrimp flavor and just a touch of cream cheese and sour cream to add creaminess, these eggs add a touch of elegance and a little wow factor to your table.

This recipe makes 12 egg halves and it's very easy to double the recipe.  Once the egg whites are filled,  you might have extra shrimp mousse left over, especially if you double the recipe. Simply place the extra Shrimp Mousse in a glass bowl and serve with assorted crackers.  The cost of the shrimp is pretty minimal.  Using medium shrimp (about 30 - 40 per pound), which run about $7 per pound, you will need 16 pieces of shrimp to make one dozen egg halves.

6  Hard Boiled Eggs, peeled and halved
4 medium  Cooked Shrimp, peeled, deveined and chopped
1 oz  Cream Cheese, softened
2 TB  Hellman's Light Mayonnaise
1 TB  Sour Cream
1/4 tsp  Lemon-Dill Spice
1/4 tsp  Kosher Salt
1/8 tsp  Ground Black Pepper
12 medium  Cooked Whole Shrimp, deveined and shell removed, with tails attached for garnish

Place the egg whites on a platter and set aside.  Place the egg yolks and the remaining ingredients, except the whole shrimp, in a food processor.  Puree until smooth, then spoon the mixture into a pastry bag and pipe the mixture into the egg whites using a large-opening decorator tip.

When all of the egg whites are filled, stand a whole shrimp on top of each egg half and press the shrimp gently down into the mousse so it will stand up.  You can also choose to garnish some of the eggs with fresh chives to add a little color to the arrangement. Keep the eggs chilled until ready to serve.  Makes 12 egg halves.