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.
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.
Serving: 2deviled eggs, Calories: 185kcal, Carbohydrates: 1g, Protein: 11g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 228mg, Sodium: 216mg, Potassium: 137mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 324IU, Vitamin C: 1mg, Calcium: 48mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?Leave a Review below or share a photo and tag me on Instagram @foxeslovelemons with the hashtag #foxeslovelemons.