Shrimp Deviled Eggs
Shrimp Deviled Eggs made with Old Bay, Dijon and roasted shrimp on top. A simple but elegant seafood twist for Easter, Mother’s Day brunch or any party.
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Shrimp Deviled Eggs Are The Seafood Upgrade Your Appetizer Table Needs
In our opinion, two of the very best holiday appetizers are deviled eggs and roasted shrimp. So combining them into one platter of shrimp deviled eggs will take your appetizer spread over the top in the best way.
These deviled eggs with shrimp are creamy and lightly tangy with Dijon, seasoned with Old Bay, and finished with a perfectly roasted shrimp on top. It’s a simple idea, but it turns everyday deviled eggs into seafood deviled eggs worthy of Easter, Mother’s Day or any brunch spread.
If you’ve never tried a shrimp deviled eggs recipe before, this one purposely keeps things easy and unfussy. You see, in culinary school, we had to pass hard boiled egg yolks through a fine mesh sieve when making deviled eggs for brunch service. Sure, it made an ultra-smooth filling, but it was messy and took forever.
At home, we skip the sieve, and any other drama. A fork and a few patient minutes of mashing gives you a perfectly creamy filling. Use a piping bag if you’d like, but if spooning the filling into the eggs is more your speed, that’s absolutely OK in our book.
Why You Will Love This Shrimp Deviled Eggs Recipe
- Feel fancy, but secretly simple. They look impressive, but the ingredient list is short and straightforward – no complicated techniques required.
- They stand out on any appetizer table. Whether you’re serving them for Easter, Mother’s Day, a baby shower or a summer gathering, these catch people’s attention, and disappear fast.
- Can be mostly prepped ahead. You can boil the eggs, roast the shrimp and mix the filling in advance, then assemble right before serving.
Deviled Eggs With Shrimp Ingredients
A full recipe card, including exact ingredient amounts, appears at the bottom of this post.
- shrimp – you will need 1/3 pound raw shrimp for these shrimp deviled eggs. After some trial and error, we found that 50/60 size (meaning there are 50 to 60 shrimp in 1 pound), peeled, deveined, tail-off shrimp were the perfect size for this seafood deviled eggs recipe.
- hard boiled eggs – you will need 6 hard boiled large eggs to make 12 deviled eggs. Be sure to peel them before you begin.
- olive oil – for roasting the shrimp for these deviled eggs with shrimp.
- Old Bay seasoning – the most delicious seasoning for shrimp dishes! You can also use an equal amount of our Homemade Cajun Seasoning for a slightly spicier flavor.
- mayonnaise – Hellman’s or Duke’s, and definitely not Miracle Whip.
- Dijon mustard – we like the classic smooth (not grainy) kind for deviled eggs.
- salt and pepper – to season the filling mixture.
- chives and/or dill – we love to sprinkle shrimp cocktail 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. Parsley also works well here.
How To Make Deviled Eggs With Shrimp On Top
- SHRIMP. Place the shrimp on a rimmed baking pan and drizzle them with oil and sprinkle them with Old Bay. Toss until they’re thoroughly coated, then spread them into an even layer and roast for 5 minutes or until they’re cooked through. Set aside 12 for garnish, and very finely chop the remaining shrimp.
- FILLING. Place the egg yolks in a medium bowl and crush them with a fork until no large chunks remain. Add the mayonnaise, mustard, salt, pepper and chopped shrimp and stir until well combined.
- FINISH. Use a piping bag or small spoons to divide the filling between the egg white halves, then garnish each egg with a shrimp. Sprinkle with chives and/or dill.
Deviled Eggs And Shrimp Home Chef Tips
- 1/3rd 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 we 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.
- Our favorite kitchen gadget for perfect hard boiled eggs is the Cuisinart egg cooker (affiliate link). It makes perfect hard boiled (or soft boiled!) eggs EVERY. SINGLE. TIME. We’re normally not into too many gadgets, but making hard boiled eggs frustrated us a lot until we bought this little appliance. We cannot recommend it enough!
Seafood Deviled Eggs Variations
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 with different substitutions for the shrimp:
- Jumbo Lump Crab Meat: You’ll need 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.
- Smoked Salmon: Because smoked salmon is so salty, you’ll need a bit less of it. 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.
Make Ahead And Storage
- Refrigerate: For best texture and appearance, prep and refrigerate the egg whites, filling and roasted shrimp separately, and assemble shortly before serving. Store assembled shrimp deviled eggs in a single layer in an airtight container in the refrigerator for up to 1 day.
- Freeze: Not recommended. Hard boiled egg whites become rubbery and watery after freezing, and the creamy filling can separate once thawed.
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Shrimp Deviled Eggs Recipe
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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.
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!