Ingredients

1/3 cup medium-sized shrimp, cooked and de-veined
6   large eggs, hard-boiled and peeled
2 tablespoon mayonnaise
2 tablespoons sour cream
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
salt and pepper
additional shrimp (optional)
dill (optional)

Directions

Peel and de-vein shrimp. Finely chop and set aside. Halve eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and stir in chopped shrimp, mayonnaise, sour cream, mustard, and lemon juice. Add salt and pepper to taste. Fill egg whites evenly with yolk mixture. Garnish with additionally shrimp and dill, if desired. Store covered in refrigerator.

Recipe Courtesy of Paula Deen