Curried Shrimp Devilled Eggs

PREP INSTRUCTIONS

1. Place the eggs in a medium saucepan, cover with water and set over high heat. Bring the water to a boil; cover and remove from heat. Let stand, covered, for 12 minutes. Carefully drain and rinse eggs under cold, running water to stop cooking; peel eggs.
2. Cut each egg in half lengthwise and spoon yolks into a separate bowl. Count 24 shrimp from the can and set aside. Chop the remaining shrimp. Use an electric mixer to blend the yolks with the mayonnaise, sour cream, coriander, curry paste and chutney until light and smooth. Fold in the chopped shrimp.
3. Spoon an equal amount of egg yolk mixture back into each egg white. Garnish with a reserved shrimp. Sprinkle with a little extra chopped coriander (if preferred) . Makes 12 servings.
4. Tips:
   1. For an elegant presentation, use a piping bag fitted with a star tip to fill the eggs whites.
   2. For a modern presentation, slice a thin piece off each end of the eggs to make a flat surface and then cut the eggs in half widthwise. Place the whites down on the flat side so they stand like cups.