Combine your favorite appetizers to make Shrimp Deviled Eggs—complete with mustard, mayonnaise, and Old Bay seasoning.
I’m a sucker for a good hors d’oeuvre. But when you combine two party platter staples into one irresistible appetizer? I’m completely bowled over. These shrimp deviled eggs are basically a super-powered hors d’oeuvre, combining the richness of deviled eggs with light, briny bites of cocktail shrimp. It’s a deceptively simple combination that feels like a culinary flex with minimal effort on your part. The first time I made these shrimp deviled eggs for a small gathering, they were gone so fast that I almost regretted sharing them. Almost.
Deviled eggs have been around for centuries. The ancient Romans actually served eggs with spicy sauces as appetizers at banquets. By the 18th century, the English word “deviled” was used to describe anything with a little kick of spice, like black pepper or mustard. Over time, the deviled egg has become an iconic go-to snack for parties, potlucks, backyard cookouts, and other get-togethers.
So, if you happen to have an event coming up, I humbly suggest giving these shrimp deviled eggs a try. They’re bound to become the talk of the table.
Are These Shrimp Deviled Eggs Healthy?
Eggs and shrimp are both fairly healthy. Both are high in protein; eggs are also rich in vitamin D, vitamin A, B vitamins, and choline, while shrimp are rich in B12, iodine, and zinc.
Where this recipe becomes a bit more of an indulgence is with the addition of mayonnaise, which can be high in saturated fat. Swapping the mayo for Greek yogurt is one way to lighten this up, though you will get a tangier flavor. Old Bay seasoning can also be high in sodium, so if you’re closely monitoring your salt intake, that’s another thing to consider.
Overall, this appetizer is suitable for low-carb, keto, and gluten-free diets, and can also work for Paleo and Whole30 diets. Just double-check the ingredients in your mayo and seasonings to make sure you’re compliant.
The Perfect Hard-Boiled Eggs
There’s no real wrong way to hard-boil eggs. That said, I have two alternative methods I like to rotate between. I like to make either Steamed Hard-Boiled Eggs or Air-Fryer Hard-Boiled Eggs. Both methods are hassle-free, require little time and equipment, and make peeling the eggs a bit easier than if they were just boiled. Since peeling the eggs is my least favorite part of the whole process, I’ll take whatever hack I can to make it easier.
How Do I Store Leftovers?
Once you’ve peeled the hard-boiled eggs, they have a short lifespan. Store them in an airtight container in the fridge, and make sure they’re eaten within 2 days.
Serving Suggestions
If you really want to be a potluck superstar, you could make a few deviled egg variations and let everyone pick and choose their faves. You can’t go wrong with a classic Southern Deviled Egg, though few people would be mad at these Pimento Cheese Deviled Eggs, Smoked Salmon Deviled Eggs, or Bloody Mary Deviled Eggs.
A Deviled Egg Pasta Salad would be a huge hit for a crowd, too!
Ingredients
- 6 hard-boiled eggs peeled
- 1/2 cup cooked shrimp chopped
- 1 teaspoon mustard
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1 tablespoon parsley chopped
- Salt and pepper to taste
- 12 small whole cooked shrimp for garnish
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 mixture into the egg white hollows. Place a whole shrimp on top to garnish.
Tips & Notes:
- 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.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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