Makes 12 egg halves

Wild-caught shrimp have better flavor and are a more environmentally sound choice than farm-raised shrimp. Or, use shredded crabmeat as an alternative to the shrimp.

INGREDIENTS

• 6 large eggs, hard-cooked and peeled
• 2 tablespoons mayonnaise
• ½ teaspoon kosher salt
• ¼ teaspoon Asian chili paste
• 1½ teaspoons lime juice
• 2 teaspoons chopped fresh cilantro
• ½ teaspoon ground cumin
• ½ teaspoon curry powder
• 16 small shrimp, cooked and shelled
• Fresh cilantro leaves, for garnish (optional)

DIRECTIONS

1. Slice the eggs in half lengthwise. Remove the yolks and put them in a small bowl.
2. Using a fork, mash the egg yolks with the mayonnaise, salt, chili paste, lime juice, chopped cilantro, cumin, and curry powder until smooth.
3. Finely mince 4 of the shrimp and stir into the yolk mixture.
4. Put the filling in a plastic sandwich bag. Cut off a corner and squeeze the mixture into the egg whites. Top each egg with a shrimp. If desired, garnish each with a cilantro leaf.