8 hard boiled eggs, halved lengthwise
1/2 cup shrimp, small or medium, cooked, peeled and chopped
8 green olives, pitted, sliced
1 tbsp chopped fresh flat leafed parsley
1/4 onion, minced
4 teaspoons lemon juice
1 tbsp extra virgin olive oil
1/2 cup ajiolli
1 red bell pepper, roasted, skinned and cut into strips
Boil eggs until hard. Peel the eggs and cut them in half lengthwise. Remove a sliver from the bottom so that they sit flat on the plate. Place whites on serving dish.
In a bowl mash half of the egg yolks and combine well with the shrimp, olives, onion, parsley, and half of the lemon juice.
Add the remaining lemon juice to the ajiolli until it reaches spreading consistency. Top each egg with a cap of ajiolli. grate the reserved yolks over the stuffed eggs. lay a strip of pimento on top of each.
The egg can be kept and prepared for up to 3 hours before serving.
