Pineapple Salsa Deviled Eggs

Pineapple Salsa Deviled Eggs
Serves 25
Total Time
25 min
Total Time
25 min
  1. 12 large eggs, hard boiled and peeled
  2. 1 ½ cups Jimmy’s Pineapple Salsa
  3. 6 oz. (about ½ pound) raw shrimp, peeled and diced
  4. ½ tsp. ground cumin
  5. 2 Tbsp. chopped fresh cilantro
  6. 2 small green onions, thinly sliced
  7. 1 jalapeno, thinly sliced (leave seeds)
  1. Cut off a small slice from both small ends of each hard boiled egg (so they’ll stand upright) and halve eggs around their equator. Crumble yolks into a small bowl. Set yolks and whites aside.
  2. Bring Jimmy’s Pineapple Salsa to a simmer in a small skillet over medium-high heat. Simmer until most of the liquid has evaporated, about 5 minutes. Stir in shrimp; cook until just opaque, 1 to 2 minutes.
  3. Transfer the mixture into a medium bowl; stir in cumin, cilantro and onions, then yolks. (Refrigerate the filling and egg whites, covered separately, overnight.)
  4. When ready to serve, spoon the shrimp mixture into whites, garnish each egg with a jalapeno slice and arrange on a large platter.
  5. The egg stuffing is also great on crackers or baguette slices.