Let’s start preparing this tasty stuffed egg appetizer by shelling the shrimps; therefore, we eliminate the black fillet that we find on the back. Let’s put them in a bowl with well salted water for about 10 minutes. We cook hard-boiled eggs.

In the meantime, take a pan and heat the oil with the wine, add the garlic and a pinch of parsley. Then put the drained shrimps and after 2-3 minutes add the curry, mix well and let everything cool in the cooking juices to better flavor.

Drain the shrimp, keeping the cooking juices aside. Let’s put 8 aside and pass the rest to a thin grid vegetable mill.

We shell the eggs and divide them in half; take the egg yolks and pass them through a vegetable mill before adding them to the shrimp purée. We add a few tablespoons of cooking juice to soften everything. Season with parsley and season with salt.

Fill the half egg whites with this mixture, decorate them with the whole shrimp, which we had set aside, and with some parsley leaves. Our stuffed egg appetizer is ready to serve.

Useful tips for preparing stuffed eggs.

If stuffed eggs are served as a main course, we recommend ending the meal with a fresh lemon sorbet and vodka.