Stuffed Eggs with Shrimp

Preparation Time: 7 minutes
Cooking Time: 18 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

A delightful appetizer that will also add a colorful touch to your plate.

Open a can of stuffed olives and drain them thoroughly. Wash and shake off the chives and parsley. Finely chop the chives and pluck the parsley leaves. Wash the red bell peppers, remove the stems and seeds, and slice them into rings.
Place a pot on the stove and add the shrimp, covering them with enough water to fully submerge them. Wait for the water to boil, then remove the pot and drain the shrimp thoroughly. Meanwhile, place another pot on the stove, add the eggs, and cover them with enough water to fully submerge them. Wait for the water to boil. Remove the pot with the eggs and wait exactly eight minutes. Then drain the eggs, cool them in cold water, and peel them.
Cut the eggs lengthwise and remove the yolks. Arrange the egg white halves on a serving plate. In a bowl, mash the yolks with a fork, add mayonnaise, mustard, salt, and pepper, and mix until you get a smooth cream. Fill a piping bag with the cream, then pipe the yolk cream into each egg white half.
Place the shrimp on top of the cream and sprinkle everything with chopped chives. Arrange the red bell pepper slices and stuffed olives on the serving plate and garnish with parsley leaves. Serve the prepared dish to your guests.