August 4, 2017
1Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by an inch.
2Cover the saucepan and bring the water to a boil over high heat.
3Remove the pan from the heat and let the eggs stand in the hot water for 15 minutes.
5Cool the eggs under cold running water and peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl.
6Gently mash the yolks with a fork. Melt Roberts Garlic Spread in a skillet over medium heat; cook and stir the shrimp, green onion and garlic powder in the skillet for about four minutes.
7Transfer the shrimp to a cutting board and mince. Stir ¾ cup of the minced shrimp and any remaining liquid from skillet into the egg yolks; reserve the remaining shrimp for garnish.
8Add the mayonnaise, mustard, pickle, relish and hot sauce; mix well.
9Scoop the mixture into a resealable plastic bag, seal the bag and snip a corner of the bag with scissors to make a piping bag.
10Gently squeeze the filling into the cavity of each egg white half.
11Garnish each devilled egg with a few pieces of the reserved minced shrimp and a pinch of chopped parsley.
12Chill for at least 30 minutes in refrigerator before serving.