Combine your favorite appetizers to make Shrimp Deviled Eggs—complete with mustard, mayonnaise, and Old Bay seasoning.
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I’m a sucker for a good hors d’oeuvre. But I am completely bowled over when two staples are combined to form one SUPER hors d’oeuvre! That’s what we’ve done with this recipe by combining shrimp and deviled eggs.
Deviled eggs actually date back to ancient Rome when spicy sauces were added to eggs and served before meals. They weren’t considered “deviled” until 18-century England started using the term to describe any dish that had been made spicier.
For this recipe, we’ve stuck to the tradition of removing the yolk from a hard-boiled egg, mixing it with mayonnaise, mustard, and spices, then adding it back to the white. But we’ve taken it one step further with the addition of a chopped shrimp. It adds a whole new texture and taste that will make your appetizer the talk of the table!
Are Shrimp Deviled Eggs Healthy?
While eggs are healthy, this recipe for Shrimp Deviled Eggs is more of an indulgence. Mayonnaise is high in fat and calories, though whether this is a bad thing depends on what type of oil it’s made with and the restrictions of your particular diet. Shrimp is high in protein and is cooked in a healthy manner, so no worries there. The Old Bay seasoning could be cause for concern if you’re trying to adhere to a low-sodium diet. If so, you may want to reduce the amount used. Overall, this appetizer is suitable for a low-carb/keto (provided the mayo doesn’t have added sugars), paleo (doublecheck the oil used in the mayo), gluten-free (provided you use compliant seasoning), and Whole30 (provided the mayo and Old Bay seasoning complies) diets.
How Should I Cook My Eggs?
There’s no real wrong way to hard boil eggs. That said, I like to either steam them or cook them in my air fryer. Both are hassle-free, require little time and equipment, and make peeling the eggs a cinch. I’ve included links to recipes that go over those processes in detail.
INGREDIENTS
- 6 hard-boiled eggs, peeled
- 1 tsp mustard
- ½ cup cooked shrimp, chopped (leave 12 whole for garnish)
- ¼ cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp Old Bay seasoning
- 1 tbsp parsley, chopped
- salt and pepper
INSTRUCTIONS
Slice
Use a sharp knife to slice the eggs in half lengthways.
Scoop
Scoop the yolks out with a teaspoon and place them into a bowl. Arrange the hollow egg whites onto a serving plate.
Mash
Mash the egg yolks with a fork until smooth. Add the chopped shrimp, mustard, mayonnaise, lemon juice, Old Bay seasoning, parsley, salt, and pepper. Combine well.
Spoon
Use a teaspoon to dollop the yolk mix into the egg white hollow. Arrange a whole shrimp on top.
DEVOUR!
Tips & Tricks to Making Perfect Shrimp Deviled Eggs
- Use eggs that are a week old for easier peeling. (If you steam your eggs, this should be less of an issue.)
- Use a grainy mustard instead of your typical yellow variety. Grainy mustards are usually labeled as such, featuring whole mustard grains, which give the sauce a coarse texture. Alternatively, Dijon mustard would taste nice.
- For garnish, look for 50/60-size shrimp, which means there are 50 to 60 shrimp in a pound.
- Spend some time mashing the yolk mix. It should take a few minutes to achieve that smooth consistency.
- Cover the finished eggs and refrigerate them to let the flavors mingle.
FAQs
Yes, you can. Replace the mayonnaise with Greek yogurt. It will provide more of a tangy taste though, so be sure you’re okay with that.
Worcestershire sauce makes a wonderful addition to the mix.
You can fill a Ziploc bag with the yolk mix then cut off the corner, and voila! You have a makeshift piping bag. With this, you can distribute the filling in a tidier fashion.
Apart from the whole shrimp, you have parsley sprigs, chopped fresh chives or dill, and a sprinkle of the Old Bay seasoning to use as you see fit.
Deviled-Egg Variations
Easy Deviled Eggs: The O.G. recipe. You might want to get this one down pat before moving on to more advanced fare.
Easter Deviled Eggs: Easter chicks perfect for springtime. Festive and delicious, though it seems odd to make something ‘deviled’ come Easter.
Deviled Egg Pasta Salad: For the keeners out there who want to take their Deviled-Eggery to the next level.
How To Prep And Store Shrimp Deviled Eggs
Once you’ve peeled hard-boiled eggs, they have a short lifespan, so you’ll want to store these in an airtight container, put them in the fridge, and make sure they’re eaten within two days. You also have the option of prepping your Shrimp Deviled Eggs by storing the cut egg whites in one container and the yolk mix in another. On the day of serving, build the Deviled Eggs as the recipe dictates.
Ingredients
- 6 hard-boiled eggs peeled
- 1 tsp mustard
- ½ cup cooked shrimp chopped (leave 12 whole for garnish)
- ¼ cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp Old Bay seasoning
- 1 tbsp parsley chopped
- salt and pepper
Instructions
- Use a sharp knife to slice the eggs in half lengthways.
- Scoop the yolks out with a teaspoon and place them into a bowl. Arrange the hollow egg whites onto a serving plate.
- Mash the egg yolks with a fork until smooth. Add the chopped shrimp, mustard, mayonnaise, lemon juice, Old Bay seasoning, parsley, salt, and pepper. Combine well.
- Use a teaspoon to dollop the yolk mix into the egg white hollow. Arrange a whole shrimp on top.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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