Shrimp Deviled Eggs

Deviled eggs with shrimp on top, sprinkled with parsley and paprika

4.82 from 11 votes

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.

Prep Time15

Cook Time15

Total Time30

Course: Appetizers, Brunch

Cuisine: American

Keyword: Deviled Eggs, Shrimp Deviled Eggs

Servings: Servings

Calories: 54.6kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

6 hard-boiled eggs peeled
3 tablespoons light mayonnaise (Note 2)
¼ pound small cooked shrimp (salad shrimp), divided (Note 2)
1 teaspoon Dijon mustard
⅛ teaspoon garlic powder
⅛ teaspoon kosher salt or to taste
1 tablespoon minced flat-leaf parsley for garnish
Paprika for garnish (optional) (Note 3)

Instructions

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.

Notes

Weight Watchers Points: 0 (Blue - Freestyle SP) / 2 (Green) / 0 (Purple)

Note 1: 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.

Note 2: 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.

Note 3: I highly recommend using a very light sprinkle of paprika (less than shown in the photos - I learned the hard way). Too much paprika tends to overwhelm the flavor of the eggs and shrimp.

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition