Shrimp Deviled Eggs are a great twist on the classic recipe. With just a bit of mayonnaise, along with Dijon mustard and spices, hard boiled eggs are turned into something worthy of a holiday appetizer or brunch dish.
These Shrimp Deviled Eggs take a classic recipe and dress it up just a bit. If you have leftover hard boiled eggs or are looking for something to serve with Easter brunch, these are a fun option.
A great deviled egg recipe is something that every cook needs in their appetizer line-up. They’re so easy to make, particularly if you have a sure-fire method for making easy-to-peel hard boiled eggs. (I cook them in the Instant Pot – more on that later).
If you haven’t tried my avocado deviled eggs yet, be sure to give those a try, too!
What you need for these shrimp deviled eggs recipe:
These are the main components of this recipe (affiliate links included):
- Eggs: Six large eggs will make one dozen deviled eggs. However, this recipe is easily halved or doubled to suit your needs.
- Shrimp: To make things as easy as possible, I bought pre-cooked salad shrimp (or bay shrimp) from the fish counter. If starting with raw shrimp, peel them and blanch in boiling, salted water for about 1 minute. Immediately plunge into ice cold water to stop them from cooking further.
- Mayonnaise: I used light mayonnaise in this recipe, but you could also use regular mayo, or a half-and-half split of mayo and yogurt, or all yogurt. If you do use yogurt, you may need to sweeten it a little with a drizzle of agave nectar or honey to compensate for the tanginess of the yogurt.
- Mustard: Dijon mustard work best.
- Spices: Just a dash of garlic powder is mixed into the eggs and the paprika is for garnishing. I highly recommend using a very light sprinkle of paprika (less than in my photos). Too much paprika tends to overwhelm the flavor of the eggs and shrimp. I learned this the hard way!
Tips for making these healthy deviled eggs:
My trick for flawless, easy-to-peel hard boiled eggs is to cook them in the Instant Pot. Use whichever stovetop or pressure cooker method you prefer. I know that everyone tends to have strong feelings about this.😃
- To hard boil eggs in the Instant Pot, pour 1 cup of water into the bottom of the Instant Pot. Place the eggs on the rack, then close and seal the Instant Pot. Cook for 5 minutes on HIGH pressure, natural release for 5 minutes, then quick release. Immediately rinse the eggs in very cold water.
- Peel the hard boiled eggs, then cut them in half lengthwise. Carefully scoop out the yolks so that the egg whites don’t tear.
- In a bowl, smash the egg yolks, mayo and mustard with the back of a fork.
- Before chopping the shrimp, set aside 12 of them to use as a garnish. Chop the rest and mix it into the egg yolks, along with some garlic powder and salt.
- Scoop the yolk mixture into the hollowed- out egg whites. Top each with a shrimp, parsley and a LIGHT dusting of paprika. Serve them up!
Frequently asked questions:
Can deviled eggs be made ahead of time?
Yes! The deviled eggs can be completely assembled up to 12 hours ahead of time. Cover well and refrigerate.
Alternatively, prepare the filling up to two days in advance. Cover and refrigerate both the filling and the egg whites separately. Assemble before serving.
How can I make these without mayo?
If you prefer to make these mayo-free, these are a couple of options. First, you can replace the mayonnaise with Greek yogurt. To balance the tanginess of the yogurt, add a drizzle of agave nectar or honey.
Alternatively, use a mixture of mashed avocado and yogurt, or avocado and a splash of milk in place of the mayonnaise.
Other easy appetizer recipes:
Shrimp Deviled Eggs
- 6 hard-boiled eggs peeled
- 3 tablespoons light mayonnaise (Note 2)
- 1/4 pound small cooked shrimp (salad shrimp), divided (Note 2)
- 1 teaspoon Dijon mustard
- 1/8 teaspoon garlic powder
- 1/8 teaspoon kosher salt or to taste
- 1 tablespoon minced flat-leaf parsley for garnish
- Paprika for garnish (optional) (Note 3)
- Cut the hard boiled eggs in half lengthwise. Carefully remove the yolks and place them in a medium bowl.
- Smash the egg yolks, mayonnaise and Dijon mustard with the back of a fork until fairly smooth.
- Set aside 12 of the shrimp. Chop the remaining shrimp. Stir the chopped shrimp into the egg, along with the garlic powder and salt. Taste and adjust seasoning as desired.
- Fill the egg white halves with the mashed egg mixture. Place one shrimp on top of each stuffed egg.
- Garnish with parsley and a light sprinkle of paprika. Serve.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.