Linda's Shrimp Stuffed Egg Appetizers

Step 1: Place eggs in salted water, and bring to a boil. When water starts to boil hard, take off burner, put on cover, and let sit for 15 minutes.

Step 2: Take eggs out, and run under cold water. Crack the eggs one at a time and as you peel run under cold water, to peel off the shell. Set the egg aside and go on to the next one. Repeat until all the eggs are peeled.

Step 3: Cut each egg in half horizontally, and put the whites in a bowl. Set aside. Put the egg yolks in a Zip-lock bag. Set aside.

Step 4: In a bowl mix mayonnaise, mustard, onion powder, and lemon (and salt and pepper, if using).

Step 5: Open can of shrimp, and drain well. Using your hands mince shrimp between your fingers until the shrimp are flaked well (so they are finely shredded and not in pieces). I would not use fresh shrimp in this recipe and expect it to come out the same way, as far as flavor. The canned shrimp flakes and it mixes better with the egg, and the flavors fuse together better with the other ingredients.

Step 6: Close the bag the egg yolks are in and squish together with your hands to break up the egg. Make sure they are mashed really well.

Step 7: Add shrimp and the mayonnaise/mustard mixture in the plastic bag with the egg yolks. Seal the bag and mix together well. Refrigerate until almost ready to stuff. About 1/2 hour before stuffing take the bag out of the fridge. Unzip the bag to open. With your fingers press all the filling into the corner of the baggie, and then seal the bag again, pressing out all the air.

Step 8: Cut one corner of the baggie and stuff egg whites with mixture, by gently pushing on the bag and piping it in.

Step 9: Put eggs on a serving plate (you can use cupcake cups to set them in for decoration), and sprinkle with paprika to decorate.

Step 10: Cover with plastic wrap, and chill until ready to serve.