Shrimp Deviled Eggs

Tony G.


Made these last weekend, they really turned out well!

Blue Ribbon Recipe

These little babies are wonderful! Serve them at your next party and watch 'em disappear. The shrimp cooks down into the butter. The touch of Old Bay seasoning is what makes these really good. Yum yum! The Test Kitchen


★★★★★ 3 votes

1 Hr 15 Min
15 Min


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  • 12
    large eggs; hard boiled, peeled & halved lengthwise
  • 1/2 lb
    salad shrimp
  • 1/2 c
  • 1 tsp
    yellow mustard
  • 2 Tbsp
    sweet pickle relish
  • 2 pinch
    old bay seasoning
  • 1 Tbsp
    fresh chopped parsley
  • 2 Tbsp
  • 2
    green onions finely chopped

How to Make Shrimp Deviled Eggs


  1. Boil eggs for 15 minutes; cool in fridge for an hour. Peel and slice longwise reserving yolks.
  2. Sauté shrimp with butter and onions, adding pinch of old bay for about 4 minutes.
  3. Remove shrimp and chop in small pieces.
  4. Add shrimp; butter mixture, mayo, pickle relish and mustard to yolks and mix well.
  5. Add yolk mixture to resealable bag, snip corner.
  6. Fill egg whites with yolk mixture. Garnish with parsley and old bay. Refrigerate at least an hour before serving.

Printable Recipe Card

About Shrimp Deviled Eggs

Course/Dish: Seafood Appetizers
Main Ingredient: Eggs
Regional Style: Southern
Collections: New Year Party, Easter

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