Shrimp Deviled Eggs
Combine my favorite appetizers to make Shrimp Deviled Eggs—complete with mustard, mayonnaise, and Old Bay seasoning.
Servings 12
Calories 80kcal
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.
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
Calories: 80kcal | Carbohydrates: 1g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 111mg | Sodium: 77mg | Potassium: 63mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 166IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 0.4mg