Shrimp Deviled Eggs

Shrimp Deviled Eggs – A Seafood Twist on a Classic Appetizer

Looking to elevate your appetizer game? These Shrimp Deviled Eggs are a fresh and flavorful twist on the traditional deviled egg recipe, featuring juicy, seasoned shrimp and a creamy, tangy filling. Perfect for special occasions, brunch gatherings, or holiday parties, these deviled eggs bring a touch of elegance to any table. Each bite is loaded with flavor and topped with a whole shrimp, making them as visually stunning as they are delicious!

Recipe: Shrimp Deviled Eggs

Prep Time: 15 minutes
Cooking Time: 5 minutes
Total Time: 20 minutes
Calories: 60 kcal per serving
Servings: 12 deviled eggs

Ingredients

• ⅓ lb 50/60 tail-off peeled and deveined raw shrimp (about 18 shrimp)
• 1 tbsp olive oil
• 1½ tsp Old Bay seasoning
• 6 hard-boiled eggs, peeled and halved (whites and yolks separated)
• ¼ cup mayonnaise
• 2 tsp Dijon mustard
• ⅛ tsp kosher salt
• ⅛ tsp ground black pepper
• 2 tbsp chopped fresh chives and/or dill (for garnish)

Instructions

Step 1: Prepare the Shrimp

1. Preheat the Oven
   • Preheat your oven to 400°F (200°C).
2. Season the Shrimp
   • Arrange the shrimp on a rimmed baking sheet. Drizzle with olive oil and sprinkle with Old Bay seasoning. Toss to coat the shrimp evenly, then spread them out in a single layer.
3. Bake the Shrimp
   • Bake for 4-5 minutes, or until the shrimp are opaque and reach an internal temperature of 145°F (63°C).
4. Chop the Shrimp
   • Set aside 12 whole shrimp for garnish, and finely chop the remaining shrimp for the filling.

Step 2: Make the Deviled Egg Filling

1. Mash the Yolks
   • In a small bowl, use a fork to mash the egg yolks until smooth.
2. Mix in Ingredients
   • Add the mayonnaise, Dijon mustard, salt, pepper, and chopped shrimp to the yolks. Mix until the filling is smooth and well combined. (You can prepare the filling up to 1 day in advance; just cover and refrigerate until ready to use.)

Step 3: Assemble the Deviled Eggs

1. Fill the Egg Whites
   • Use a small spoon or piping bag to fill each egg white half with the shrimp and yolk mixture.
2. Garnish and Serve
   • Top each deviled egg with a whole shrimp and sprinkle with fresh chives and/or dill for garnish.
3. Serve Immediately
   • Enjoy these shrimp deviled eggs right away for the best flavor!

Tips for Making Perfect Shrimp Deviled Eggs

• Use Fresh Shrimp: Fresh, raw shrimp adds the best flavor to this appetizer. Look for shrimp labeled 50/60, which refers to the number per pound, providing a nice size for both the filling and garnish.
• Prepare Ahead: The filling can be made up to a day in advance to save time. Just store it in the fridge and fill the egg whites right before serving.
• Garnish for Presentation: A sprinkle of chives or dill not only adds flavor but also enhances the look of the finished dish.

Why You’ll Love This Recipe

These Shrimp Deviled Eggs bring a delightful seafood twist to a classic appetizer. The creamy yolk filling combined with the seasoned shrimp and fresh herbs makes for a unique and satisfying bite. They’re easy to make, yet elegant enough to impress your guests, whether it’s for a holiday party or a casual brunch.

Shrimp Deviled Eggs

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• Author: Dulcia
• Total Time: 20 minutes
• Yield: 12 1x

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Description

Shrimp Deviled Eggs take the classic appetizer to a whole new level with a seafood twist. These little bites combine creamy egg yolks with the briny flavor of shrimp, enhanced by a touch of Old Bay seasoning for that unmistakable coastal flavor. Each deviled egg is topped with a whole shrimp and a sprinkle of fresh chives or dill, adding both flavor and visual appeal.

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Ingredients

Scale 1x2x3x

⅓ pound 50/60 tail-off peeled and deveined raw shrimp (about 18 shrimp)
1 tablespoon olive oil
1 ½ teaspoons Old Bay seasoning
6 hard-boiled eggs, peeled and halved (whites and yolks separated)
¼ cup mayonnaise
2 teaspoons Dijon mustard
⅛ teaspoon kosher salt
⅛ teaspoon ground black pepper
2 tablespoons chopped fresh chives and/or dill (for garnish)

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Instructions

Preheat oven to 400°F (200°C). Arrange shrimp on a rimmed baking sheet, drizzle with olive oil, and sprinkle with Old Bay seasoning. Toss until shrimp are well coated, then spread in a single layer on the pan. Bake for 4-5 minutes, or until shrimp are opaque throughout and reach an internal temperature of 145°F (63°C).
Set aside 12 whole shrimp for garnish and finely chop the remaining shrimp.
In a small bowl, mash the egg yolks with a fork until smooth. Add mayonnaise, Dijon mustard, salt, pepper, and chopped shrimp, mixing until well combined. (Filling can be prepared up to 1 day in advance. Cover and refrigerate until ready to serve.)
Just before serving, use a small spoon or piping bag to fill each egg white half with the shrimp and yolk mixture.
Garnish each deviled egg with a whole shrimp and sprinkle with fresh chives and/or dill. Serve immediately and enjoy!

• Prep Time: 15 minutes
• Cook Time: 5 minutes

Nutrition

• Calories: 60