12 eggs, boiled and halved
¼ cup mayonnaise
2 tablespoons Dijon mustard
¼ teaspoon salt
Optional: paprika for garnishing
Remove the egg yolks and set half of them in a bowl.
Reserve the remaining yolks for some other use.
Set the egg white portions on a serving plate.
Dice the shrimp into small pieces.
Blend ingredients well with a fork.
Garnish with paprika if desired.
Yield: 24 portions