| Yield 1X: | 55.00 | ea | Allergens: | ||
| Portion: | 5 | ea | Dairy, chili, onion, shellfish | ||
| Portions: | 11.0 | ||||
| Shelf life: | 4 days | ||||
| Date: | 12.24.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Eggs (each) | 30.00 | |
| Best Foods mayonnaise | 6.00 | |
| Dijon mustard | 3.00 | |
| Crystal hot sauce | 2.25 | |
| Worcestershire sauce | 0.75 | |
| Chives, chopped (bunch) | 1.00 | |
| Lemon zest (each) | 4.50 | |
| Chopped bay shrimp – for filling | 12.00 |
Carefully measure and prepare all ingredients. Place eggs in a suitable pot, and cover with cold water by 1″. Place over high heat, and bring to a rolling boil. Cover and remove from the heat. Allow to sit for 15 minutes, then pour the water off and cover with cold water and ice. Allow to cool completely.
Peel the eggs then cut in half lengthwise. Remove the yolks and force through a sieve into a mixing bowl using a rubber spatula. Add remaining ingredients and mix well. Season to taste with salt and pepper.
Transfer to a plastic pastry bag. Label, date, and initial. Store refrigerated.