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Shrimp Deviled Eggs

Shrimp Deviled Eggs - recipe card
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Creamy deviled eggs elevated with sweet bay shrimp and a hint of Old Bay, topped with a perfectly poached shrimp. These elegant bites are a coastal twist on a classic appetizer, perfect for parties and holidays.

Ingredients

Scale
  • 8 large eggs
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 1/2 tsp Old Bay seasoning, plus more for garnish
  • 1/4 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • 1/4 lb cooked bay shrimp, chopped (about 1/2 cup), plus 8 whole cooked shrimp for garnish
  • 2 tbsp finely chopped celery
  • 1 tbsp thinly sliced chives, plus more for garnish
  • Paprika, for garnish (optional)

Instructions

  1. Place the eggs in a single layer in a medium saucepan and add cold water to cover by 1 inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let sit for 12 minutes. This gentle cooking method prevents the eggs from cracking and ensures creamy yolks.
  2. While the eggs cook, prepare an ice bath by filling a large bowl with cold water and ice cubes. After the 12 minutes, transfer the eggs to the ice bath and let cool for 5 minutes. This stops the cooking process and makes peeling easier.
  3. Peel the eggs under cool running water, starting at the wide end where the air pocket is. Pat dry with paper towels. Slice each egg in half lengthwise and gently remove the yolks, placing them in a medium bowl. Arrange the egg white halves on a serving platter.
  4. Mash the yolks with a fork until no large lumps remain. Add the mayonnaise, Dijon mustard, lemon juice, Old Bay, salt, and pepper. Mix until smooth and creamy. Fold in the chopped shrimp, celery, and chives. Taste and adjust seasoning if needed.
  5. Spoon the yolk mixture into a piping bag fitted with a star tip (or a zip-top bag with the corner snipped off). Pipe the filling into the egg white halves, dividing evenly. Alternatively, use a small spoon to mound the filling.
  6. Top each deviled egg with a whole shrimp, pressing gently to adhere. Garnish with a sprinkle of Old Bay, chopped chives, and a dusting of paprika if desired. Chill for at least 15 minutes before serving to allow flavors to meld.

Notes

Storage: Store leftover deviled eggs in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the texture will become watery and rubbery. To make ahead: Prepare the filling and egg whites up to 1 day in advance, storing separately in the refrigerator. Assemble just before serving. For perfectly centered yolks, use fresh eggs and avoid over-boiling. For easier peeling, use eggs that are at least a week old.

Nutrition

Keywords: shrimp deviled eggs, deviled eggs with shrimp, seafood deviled eggs, easy appetizer, party food, Old Bay deviled eggs, shrimp appetizer, hard boiled eggs, coastal recipe, Easter appetizer, bite sized appetizer

Find it online: https://inagartencooks.com/shrimp-deviled-eggs/