Name: Shrimp Deviled Eggs
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Ingredients: 6 large eggs; ⅓ cup mayonnaise; 2 tbsp Dijon mustard; 12 extra small cooked shrimp (thawed)

Deviled eggs are a staple at just about every gathering, but adding shrimp takes them up a notch in the best way. There is something about the creamy, tangy filling paired with a perfectly cooked shrimp that just works.

They look a little fancy but are actually really simple to make (just classic deviled eggs with a small twist).

I love serving these deviled eggs with shrimps because they disappear fast, and they don’t require a ton of ingredients or effort.

How to Make Shrimp Deviled Eggs

Here are the ingredients you need to make shrimp deviled eggs and the step by step instructions for how to make them.

Ingredients

6 large eggs
⅓ cup mayonnaise
2 tbsp Dijon mustard
12 extra small cooked shrimp, thawed

Step by Step Instructions

1. Place the eggs in a medium saucepan and add enough water to cover them by about an inch. Set the pan over medium-high heat and bring the water to a rolling boil. Once boiling, let the eggs cook for 10 minutes. Turn off the heat, cover the pot with a lid, and let the eggs sit in the hot water for another 10 minutes. This ensures they finish cooking gently without becoming overdone.

2. Carefully drain the hot water from the pot and run cold water over the eggs until they are cool to the touch. For even faster cooling, you can transfer them to an ice water bath and let them sit for about 5 minutes. Once cooled, gently tap each egg on the counter, rolling it slightly to crack the shell. Peel the shell off, making sure to remove any small fragments, then rinse the eggs under cool water to remove any lingering bits of shell.

3. Using a sharp knife, slice each egg in half lengthwise. Carefully remove the yolks and place them in a medium-sized bowl. Arrange the empty egg whites on a serving platter or plate.

4. Using a fork, mash the egg yolks until they reach a fine, crumbly texture. Add the mayonnaise and Dijon mustard, stirring until the mixture is smooth and well combined. If needed, add a tiny splash of water or extra mayo to reach the desired creamy consistency. Taste and adjust seasoning if necessary.

5. To fill the egg whites, you can use a small spoon to scoop the yolk mixture into each egg half. For a neater presentation, I prefer using a piping bag to pipe the mixture into the eggs. This creates a more decorative look while also making the process quicker and less messy.

6. Place one shrimp on top of each deviled egg, gently pressing it into the filling so it stays in place.

7. Cover the deviled eggs and refrigerate for at least 30 minutes before serving. Chilling allows the flavors to meld together and helps firm up the filling. Serve cold and enjoy!

That’s all there is to it—simple, classic deviled eggs with a shrimp on top for a little something extra. They’re easy to make ahead, chill in the fridge, and bring out when it’s time to eat. Perfect for any get-together, or even just a snack when you want something a little special.

Print Recipe

Shrimp Deviled Eggs

Deviled eggs are always a solid choice for any get-together, but adding shrimp gives them a little something extra.

Prep Time10

Cook Time10

Down Time10

Total Time30

Course: Appetizer, Snack

Servings: 12

Author: Carol

Ingredients

6 large eggs
⅓ cup mayonnaise
2 tbsp Dijon mustard
12 extra small cooked shrimp thawed

Instructions

Place the eggs in a medium saucepan and add enough water to cover them by about an inch. Set the pan over medium-high heat and bring the water to a rolling boil. Once boiling, let the eggs cook for 10 minutes. Turn off the heat, cover the pot with a lid, and let the eggs sit in the hot water for another 10 minutes. This ensures they finish cooking gently without becoming overdone.
Carefully drain the hot water from the pot and run cold water over the eggs until they are cool to the touch. For even faster cooling, you can transfer them to an ice water bath and let them sit for about 5 minutes. Once cooled, gently tap each egg on the counter, rolling it slightly to crack the shell. Peel the shell off, making sure to remove any small fragments, then rinse the eggs under cool water to remove any lingering bits of shell.
Using a sharp knife, slice each egg in half lengthwise. Carefully remove the yolks and place them in a medium-sized bowl. Arrange the empty egg whites on a serving platter or plate.
Using a fork, mash the egg yolks until they reach a fine, crumbly texture. Add the mayonnaise and Dijon mustard, stirring until the mixture is smooth and well combined. If needed, add a tiny splash of water or extra mayo to reach the desired creamy consistency. Taste and adjust seasoning if necessary.
To fill the egg whites, you can use a small spoon to scoop the yolk mixture into each egg half. For a neater presentation, I prefer using a piping bag to pipe the mixture into the eggs. This creates a more decorative look while also making the process quicker and less messy.
Place one shrimp on top of each deviled egg, gently pressing it into the filling so it stays in place.
Cover the deviled eggs and refrigerate for at least 30 minutes before serving. Chilling allows the flavors to meld together and helps firm up the filling. Serve cold and enjoy!