Shrimp Deviled Eggs

Ingredients:

12 eggs
 two teaspoons butter
 one cup tiny salad shrimp
 one green onion, chopped
 one pinch garlic powder
 1/2 cup mayonnaise, or to taste
 one teaspoon mustard
 1/4 cup sweet pickle relish, drained
 one dash hot pepper sauce (optional)
 one tablespoon chopped fresh parsley, or as needed

Directions:

Place the eggs in to a saucepan in a single layer and fill with water to cover the eggs by one inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Icy the eggs under icy jogging water. Peel one time icy. Halve the eggs lengthwise and scoop the yolks in to a bowl. Gently mash the yolks with a fork.
Melt butter in a skillet over medium heat; cook and stir the shrimp, green onion, and garlic powder in the melted butter until, about four minutes. Transfer the shrimp to a cutting board and mince. Stir 3/4 cup of the minced shrimp and any remaining liquid from the skillet in to the egg yolks; reserve remaining shrimp for garnish. Add the mayonnaise, mustard, pickle relish, and hot sauce; mix well. Scoop the mixture in to a resealable plastic bag, seal the bag, and snip a corner off the bag with scissors to make a piping bag.
Gently squeeze about one 1/2 tablespoon of filling in to each egg white half. Garnish each deviled egg with a few pieces of the reserved chopped shrimp and a pinch of the chopped parsley; chill for at least 30 minutes in refrigerator before serving.