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Deviled eggs with shrimp on top, sprinkled with parsley and paprika
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5 from 5 votes

Shrimp Deviled Eggs

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 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizers, Brunch
Cuisine: American
Keyword: Deviled Eggs, Shrimp Deviled Eggs
Servings: 12 Servings
Calories: 54.6kcal


  • 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
  • teaspoon garlic powder
  • 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.


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.


Serving: 1stuffed egg half | Calories: 54.6kcal | Carbohydrates: 0.7g | Protein: 5.2g | Fat: 3.3g | Saturated Fat: 0.8g | Cholesterol: 111.4mg | Sodium: 102.1mg | Sugar: 0.3g