Name: Shrimp Deviled Eggs
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 12 Servings
Cuisine: American

From the Cook

1/4

Warning0 allergens identified

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Halve the peeled eggs lengthwise and remove yolks.

Saute your shrimp in a tiny bit of olive oil until pink and allow to cool.

Chop shrimp and mix with egg yolks, mayonnaise, mustard, and seasonings in a medium bowl, stirring until well blended.

Spoon the shrimp mixture into the egg white halves.

Sprinkle with the parsley if desired.

Place the eggs on a serving plate and serve at once or cover and refrigerate for up to two hours before serving.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Ice Bath Eggs for Perfect Peeling 🧊
Immediately transfer boiled eggs to an ice bath for at least 5 minutes to stop the cooking process and create a gap between the shell and white, making peeling effortless.
Dry Your Shrimp Thoroughly 🍤
Pat cooked shrimp completely dry with paper towels before chopping and folding into the filling to prevent excess moisture from making the mixture watery and separating.
Balance Your Seasoning Layers 🧂
Season the shrimp separately with Old Bay before mixing into the mayo filling—this prevents the seafood flavor from being diluted and creates distinct flavor notes throughout.
Chill Filling Before Piping ❄️
Refrigerate your filling mixture for at least 30 minutes before piping to achieve cleaner, more defined shapes and prevent it from melting or spreading on warm egg white halves.
Use a Piping Bag for Professional Presentation 🎯
Transfer filling to a piping bag fitted with a star tip for elegant, restaurant-quality presentation that impresses guests and ensures even distribution in each egg half.