Shrimp Deviled Eggs
Shrimp Deviled Eggs are a decadent but easy twist on a classic. With just mayo, mustard, Old Bay seasoning and shrimp, hard boiled eggs are transformed into a finger food perfect for brunch, Easter or Mother’s Day.
Deviled eggs – you either love them or hate them, right? Actually, I think there are a lot of shades of gray, because there are so many ways to make them.
Some cooks keep it very simple with just mayonnaise, mustard, salt and pepper. My mom’s are heavy on the paprika sprinkle. My husband’s family makes theirs with horseradish, which isn’t my favorite.
Today, I’m going in yet another direction by combining two holiday appetizers – roasted shrimp and deviled eggs – to make these shrimp deviled eggs.
Decadent but simple to make, they’ll be the star of your appetizer table, especially as part of an Easter charcuterie board!
The ingredients you’ll need for shrimp deviled eggs:
- shrimp – you will need 1/3 pound raw shrimp for these shrimp deviled eggs. More about how to choose the right shrimp below.
- hard boiled eggs – you will need 6 hard boiled eggs to make 12 deviled eggs. Find out my favorite tip for making hard boiled eggs below.
- olive oil – for roasting the shrimp for these deviled eggs with shrimp.
- Old Bay seasoning – the most delicious seasoning for the shrimp! If you want, you can even make homemade Old Bay seasoning, but I just buy it.
- mayonnaise – in my opinion, you really cannot beat Hellman’s.
- Dijon mustard – I like the classic smooth (not grainy) kind for deviled eggs.
- salt and pepper – to season the filling mixture.
- chives and/or dill – I love to sprinkle shrimp deviled eggs with fresh herbs to garnish. You can choose either chives or dill; you don’t need to use both unless you want to.
How to mash egg yolks for deviled eggs with shrimp:
True story: when I was in the Breakfast & Pantry class in culinary school, we made vegetarian quiche AND eggs Benedict AND a rice and eggs breakfast AND deviled eggs every day for the brunch menu our class served.
And the instructor made us pass the hard boiled egg yolks through a fine mesh sieve to mash them for deviled eggs.
This may have truly been the low point of my culinary school experience. It was messy, smelly, and it took forever.
I do NOT do this at home for shrimp deviled eggs. I simply place the hard boiled egg yolks in a shallow bowl and use a fork to mash them.
However, don’t rush this step. It takes a good 4 to 5 minutes of mashing to get the egg yolks pulversized into a very fine powder. You really don’t want big chunks of yolk in your deviled eggs with shrimp filling.
I mean, no need to get crazy and pass them through a sieve, but just take your time with the fork mashing, OK?
How to choose shrimp for shrimp deviled eggs:
After some trial and error, I found that 50/60 size shrimp (meaning there are 50 to 60 shrimp in 1 pound) were the perfect size for shrimp deviled eggs.
Salad shrimp, like I use in shrimp and crab pasta were too small to make the dramatic garnish I envisioned, and anything bigger was, well, too big for a garnish!
So, if you are able to find 50/60, peeled, deveined, tail-off shrimp at your store, they are PERFECT for this deviled eggs with shrimp recipe!
One third pound of 50/60 shrimp will give you a shrimp to garnish each of the 12 deviled eggs, and then a handful (about 6) more shrimp to chop up and put in the filling.
If you can’t find 50/60 shrimp, don’t worry. You can use a larger size shrimp for seafood deviled eggs, but I would recommend cutting them into bite-sized chunks for the garnish (use what’s left for the filling). It won’t be quite as pretty as whole shrimp perched on top, but it will taste just as delicious.
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Cook the shrimp with an easy Old Bay shrimp recipe:
Cooking the shrimp for shrimp deviled eggs couldn’t be easier. Place the shrimp on a rimmed baking pan and drizzle them with olive oil.
Sprinkle them with Old Bay seasoning, and then toss everything together until the shrimp are evenly coated in oil and seasoning.
Spread the shrimp into an even layer on the pan, and pop them into a 400 degree oven to roast. It should only take 4 to 5 minutes until they are opaque throughout and fulled cooked (145 degrees F internally).
Other ways to make seafood deviled eggs:
Shrimp isn’t the only seafood that makes a great addition to deviled eggs! There are a variety of ways you can make seafood deviled eggs.
Jumbo lump crab meat could be used in place of the shrimp. You’d also use 1/3 pound of meat for this. Reserve 12 large chunks of crab as garnish, and use the rest of the crab meat in the filling mixture.
I do not recommend imitation crab meat here. It’s great on crab rangoon pizza, but spring for real crab meat if you’re making deviled eggs with crab.
I also love smoked salmon for things way beyond my smoked salmon platter. Because smoked salmon is so salty, you don’t need as much if you’re going to use it for deviled eggs.
1/4 pound (4 ounces) or even less smoked salmon is plenty to have some to garnish each egg with, and some to include in the filling.
My favorite kitchen gadget for perfect hard boiled eggs for shrimp deviled eggs:
A little shout out to the Cuisinart egg cooker (not sponsored, but affiliate link).
I actually didn’t know egg cookers even existed until I took a food styling class a few years back, and the instructor recommended this cooker for perfect, easy-to-peel soft boiled eggs.
I’m not much of a kitchen gadget person, but this appliance spoke to me, because I have NEVER had good luck with hard boiled eggs done the old fashioned way on the stove. I guess it’s just not one of my talents.
This little cooker doesn’t take up much space in my kitchen (I store it in a deep drawer with other small appliances when not in use), and it’s worth it’s weight in gold, whether I want just one soft boiled egg on top of my toast or a half dozen hard boiled eggs.
It makes perfect hard boiled and soft boiled eggs EVERY. SINGLE. TIME. I cannot recommend it enough!
Can I prepare these shrimp deviled eggs in advance?
All deviled eggs are best eaten very soon after they are filled. However, that doesn’t mean you can’t get a lot of the prep work done for these deviled eggs with shrimp in advance!
Earlier in the day, or even the day before you’re ready to serve shrimp deviled eggs, you can boil and peel the eggs, roast the shrimp, and make the filling mixture.
Keep the egg whites, filling mixture and garnish shrimp in covered containers in the fridge until just before you’re ready to serve these seafood deviled eggs.
Then, fill the eggs with the filling, garnish and serve!
Shrimp Deviled Eggs
Ingredients
- 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, 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
Instructions
- Preheat oven to 400 degrees F. Place shrimp on rimmed baking pan. Drizzle shrimp with oil and sprinkle with Old Bay seasoning. Toss until all shrimp is coated in oil and seasoning, and then spread shrimp into single layer on pan. Transfer to oven and cook 4 to 5 minutes or until shrimp are opaque throughout (145 degrees F is the internal temperature when shrimp are done).
- Set aside 12 shrimp for garnish; very finely chop remaining shrimp.
- Place egg yolks in small bowl and use fork to crush until no large chunks remain. Add mayonnaise, mustard, salt, pepper and chopped shrimp; stir with fork until well combined. Filling can be made up to 1 day in advance. Cover and refrigerate filling, egg white halves and garnish shrimp until ready to serve.
- Just before serving, use small spoon or piping bag to divide filling between egg white halves. Garnish each egg with a whole shrimp. Sprinkle with chives and/or dill and serve immediately.
Notes
- Jumbo lump crab meat could be used in place of the shrimp. You’d also use 1/3 pound of meat for this. Reserve 12 large chunks of crab as garnish, and use the rest of the crab meat in the filling mixture.
- Because smoked salmon is so salty, you don’t need as much if you’re going to use it for deviled eggs. 1/4 pound (4 ounces) or even less smoked salmon is plenty to have some to garnish each egg with, and some to include in the filling.
cut down on clean up use a zip lock bag instead of pipping bag cut corner and squeeze when done throw away
Great idea!
I usually make my deviled eggs with 2 tsp vinegar. I think that sounds like it would be ok with your recipe (?). What do you think? Also, just an fyi, I grate my egg yolks with a medium coarse opening and it’s easy and fast. I’m sure you’ve heard this, and don’t need the info since you have your egg cooker (I might have to get one!), but I steam my eggs for 20 minutes and then dump in ice water…perfect every time, and peel like butter.. I’m looking forward to making your shrimp deviled eggs for a brunch I’m hosting for a friend’s 80th birthday! Thank you.
Hi Becky! I think if you wanted to add vinegar here, that would be fine. I would start with 1 teaspoon to make sure the filling isn’t thinned out too much. Good luck!