HARD BOILED EGGS WITH SHRIMP STUFFING

Thursday, August 13, 2009

For 12 Egg Halves
Adapted from Julia’s Kitchen Wisdom, by Julia Child

Note: In this photograph of my mother’s eggs, she has laid them on a bed of fresh basil and red leaf lettuce. She added halved cherry tomatoes for more color.

My mother contributed these hors d’ouevres to our Julia Child Tribute Dinner. Stuffed hard boiled eggs strike me as retro somehow, but I now have a renewed appreciation for them. They are the right amount to wet the appetite and not fill you up. On a tray, they are elegant and interesting, and they went very well with our champagne.

2 Tbsp butter
1 Tbsp shallots, finely chopped
1 cup boiled shrimp, minced (use a food processor if you have one)
2 Tbsp vermouth
½ cup heavy cream

1 dozen hardboiled eggs, chilled

2 Tbsp mayonnaise
2 Tbsp softened butter
Salt and freshly ground white pepper to taste
Bits of red pimento
Fresh dill, finely chopped to sprinkle on top

1. SAUTÉ THE SHRIMP AND SHALLOTS AND MIX WITH CREAM
In a skillet, melt butter over MEDIUM HIGH heat. When bubbling, add shallots and sauté over MEDIUM heat until softened, about 3 minutes. Add shrimp and cook until heated through, about 2-3 minutes. Add vermouth and boil 1 minute. Add cream and cook until thickened, about 1-2 minutes more. Season with salt and white pepper to taste. Set aside to cool.

2. MIX THE YOLKS
Slice the chilled eggs in half lengthwise. Place the yolks in a medium bowl and set the halves aside on a tray. Add mayonnaise and softened butter to the yolks and combine. Add cooled shrimp mixture.

3. STUFF THE EGGS
Pour the filling into a pastry bag fitted with a star tip. Pipe the stuffing into the egg white halves.

4. DECORATE THE EGGS
Place one pimento in the center of each egg and sprinkle with dill.