Keto Sri Lankan Deviled Eggs with Shrimp

Ingredients

• 8 large Eggs
• 1 cup Cooked shrimp
• 4 tbsp Mayonnaise (soy-free)
• 1 tbsp Lime juice
• 1/4 cup Red onion
• 1 small Green chilies
• 2 tbsp Cilantro
• 1/4 tsp Turmeric powder
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Place the 8 large Eggs in a pot and cover with cold water by 1 inch. Bring to a rolling boil over high heat, then immediately reduce heat to medium-low, cover, and let sit for 12-15 minutes. Transfer the eggs to an ice bath to cool completely for at least 10 minutes, then peel them.
2. 2Slice the peeled eggs in half lengthwise. Carefully remove the yolks and place them into a medium bowl. Arrange the 8 egg white halves on a serving platter.
3. 3Add the 4 tbsp Mayonnaise (soy-free), 1 tbsp Lime juice, 1/4 tsp Turmeric powder, 1/4 tsp Salt, and 1/4 tsp Black pepper to the bowl with the egg yolks. Mash the yolks with a fork and mix everything together until it forms a smooth paste.
4. 4Finely chop the 1/4 cup Red onion into pieces no larger than 1/8-inch. Finely chop the 1 small Green chilies, removing seeds if you prefer less heat. Finely chop the 2 tbsp Cilantro.
5. 5Gently fold the chopped 1/4 cup Red onion, chopped 1 small Green chilies, and chopped 2 tbsp Cilantro into the yolk mixture until evenly combined.
6. 6Carefully spoon the yolk mixture into each of the 8 egg white halves, filling them generously.
7. 7Arrange a few pieces of the 1 cup Cooked shrimp on top of the filling in each deviled egg.
8. 8Chill the deviled eggs in the refrigerator for at least 15 minutes before serving. This allows the flavors to meld together.

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