Very Devilish Eggs(This Is An Original) - cooking recipe

Ingredients

8 extra large or jumbo eggs
3 to 4 Tbsp. mayonnaise
1 tsp. hot mustard (prepared)
2 tsp. dry mustard
salt and pepper to taste
1 small can baby shrimp
dash of Tabasco (optional)

Preparation

Place eggs in cold water in medium saucepan.
Boil on high heat for 10 minutes.
Immediately pour off hot water and keep eggs in cold water, adding ice cubes.
This helps to peel easily.
Peel eggs.
Cut in half.
Scoop out hard-boiled yolks.
Beat egg yolks, hot and dry mustard, mayonnaise, salt and pepper until smooth. Electric blender works best.
When mixture is creamy, without lumps, mix in drained baby shrimp and spoon into egg white halves. Sprinkle with parsley.
Serves 8.