|Beets and Goats Bruschetta|
|Shrimp stuffed "Dare" Devil Eggs|
Watch me prepare this on WSLS Daytime Blue Ridge: http://www.wsls.com/story/24193954/food-lion-kitchen-dare-deviled-eggs
What’s old is new again. . . . Deviled Eggs, a staple of Southern picnics and Sunday gatherings, are making their rounds at wedding receptions and chic cocktail parties. Here’s a “Dare Deviled” version that includes either shrimp or crabmeat, two of the bounties from the Outer Banks’ Dare County.
- Place eggs in a large pot and cover with cold water. Gently bring to a boil over medium heat. Watch pot carefully, and immediately remove the pot from the heat when the bubbles begin. Cook for five minutes, then immediately remove from heat.
- Drain water from pot, and run cold water over the eggs until water remains cold, about 2 minutes.
- Peel the eggs. The best method is to tap them all over on the countertop. Start at the big end where there is usually an air pocket, and carefully slide the shell away from the whites. Rinse each egg quickly in cold water if needed to remove any pieces of shell.
- Slice each egg in two lengthwise, and carefully pop or scoop out the yolk into a mixing bowl.
- Mash the yolks with a fork, then add mayonnaise, mustard, chives, salt and pepper and mix thoroughly. Then gently fold in either shrimp or crabmeat.
- Stuff the middle of each egg white with the yolk mixture, and arrange on a serving plate or platter. Sprinkle the tops with either Old Bay or paprika.