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(Deviled Eggs with Shrimp)


Submitted by Dee Oden


“Huevos rellenos are a popular tapa in Spain. Made with the standard yolk and mayonnaise, they contain a twist – finely-chopped shrimp.


Prep time:   15 minutes

Cook time:  10 minutes




12 hard-boiled large eggs

4-5 pitted green olives (or you can use pimento-stuffed)

¾ lb. medium sized shrimp, boiled & peeled

4-5 Tbsp tomato sauce


Salt & Pepper to taste

Spanish sweet paprika for garnish (optional)


Prior to cooking the shrimp, rinse thoroughly and put into a small saucepan. Cover with water and boil for about 5 minutes. Immediately remove from the stove and pour out the water. Place the shrimp in a bowl of cold water to cool quickly; peel and refrigerate.


Hard-boil the eggs & let them cool. Peel and cut the eggs in half lengthwise and remove the yolks. Place yolks in a small mixing bowl and mash with a fork so they are crumbly.


Finely chop the olives & the shrimp and put into a mixing bowl. Add a few tablespoons of tomato sauce & mix. Add the mayo & half the crumbled eggs yolks to the mixture gradually, being careful not to add too much mayo. Add salt/pepper taste.


Spoon the mixture into each egg half & place on a platter to serve. Carefully dust with the paprika, if desired.