Shrimp Deviled Eggs are a fun twist on classic Healthy Deviled Eggs with shrimp. This fun appetizer or snack is elevated with shrimp and Old Bay Seasoning for a zesty addition to your holiday dinner or Easter brunch.
Love deviled eggs? Also, try my No Mayo Deviled Eggs, Easter Bunny Deviled Eggs, and Everything But the Bagel Deviled Eggs.
Shrimp Deviled Eggs
Shrimp Deviled Eggs are unexpected but an absolutely delicious addition to your next picnic or holiday spread. If you are looking to wow your guests, these babies will do it!
Sure you could make regular Deviled Eggs, BUT if you are really wanting to make something special, try these Shrimp Deviled Eggs. This recipe starts with no deviled egg base that substitutes greek yogurt for mayo but adds yummy baby shrimp AND old bay seasoning for a flavor combination that looks as good as it tastes.
Serve these at everything from Easter brunch, Christmas, Thanksgiving, or even New Year's dinner. Or surprise everyone at your next summer picnic with these fun seafood-inspired deviled eggs.
If you can hard-boil an egg, you can make this elevated dish anytime you want! And if you can't I included my directions for perfectly hard-boiling eggs below.
Shrimp Deviled Eggs - they taste as good as they look! Share on X
Why You'll Love this Shrimp Deviled Eggs...
- This Shrimp Deviled Eggs recipe looks ever so fancy but is easy to make in less than 20 minutes.
- It's a fun twist on deviled eggs and is unexpected and interesting.
- You can double or triple it for a crowd.
- The base of my deviled eggs is healthy with no mayo! It's still super creamy and flavorful though.
- OLD BAY! This spice and shrimp go hand and hand and brings the flavor of this entire dish up a notch.
- Each egg is less than 50 calories making this a healthy snack too!
- Like all deviled eggs, you can serve these on so many occasions from holidays to summer picnics. Who doesn't love a good deviled egg?
Ingredients:
Here's an overview of what you'll need to make these Shrimp Deviled Eggs, but keep scrolling for the full recipe amounts.
- Eggs: This recipe calls for 6 hard-boiled eggs. You'll need to cook, cool and peel them. If you need help with that, see my tips on cooking hard-boiled eggs below.
- Plain Greek Yogurt: Most deviled egg recipes use mayonnaise, but I use greek yogurt. It has a fraction of the calories and the other flavors are so strong you don't even notice the substation. You can use fat-free or full-fat, depending on your preferences.
- Mustard: I like to use a nice grainy dijon mustard for a nice zippy flavor. You can use your favorite or whatever you happen to have in the fridge.
- Worcestershire Sauce: I love adding this flavor bomb to my deviled eggs to add some liquid and acid to the mixture. It's full of earthy flavors!
- Old Bay Seasoning: Shrimp and Old Bay go together perfectly! This is the spice used in many shrimp and crab boils. This is in place of paprika that you find in traditional deviled eggs.
- Garlic Powder: I bit of garlic powder adds a big garlic punch to the deviled eggs!
- Baby Shrimp: You'll need tiny baby shrimp that are smaller than your eggs. You can either use frozen-cooked cocktail shrimp or even canned baby shrimp. You'll find these often labeled tiny and are 61-70 counts or smaller. They also can be called salad shrimp. Buy pre-cooked shirmp for this recipe.
- Garnish: Chives and Old Bay
- Salt & Black Pepper to Taste
Instructions:
This is an overview of the instructions to make Shrimp Deviled Eggs, but the full detailed printable recipe is below in the recipe card.
- Set aside 12 baby shrimp. Pick the prettiest ones to put on the top. Chop the rest of the shrimp into smaller pieces to add to the deviled egg filling.
- Cut the hard-boiled eggs in half and remove the yolks.
- In a medium bowl, mash yolks with a fork until smooth.
- Next add the greek yogurt, mustard, Worcestershire sauce, old bay, and garlic powder. Mix until smooth. Alternatively, you can mix the filling in a food processor. Fold in the chopped baby shrimp into the egg mixture.
- Carefully spoon the yolk mixture back into the egg whites.
- Add a baby shrimp on top of each deviled egg.
- Sprinkle Old Bay and chives on top.
- Serve immediately.
How Boil The Perfect Eggs:
Making hard-boiled eggs can be tricky. Here are two easy ways to make them on the stovetop or the Instant Pot.
- Instant Pot: Start with large eggs. Cook them for 8 minutes under high pressure. Do a quick release and transfer them to cold water to stop the cooking process. Let them sit for 3-4 minutes before removing and peeling.
- Stovetop: Take your eggs and put them in a pot and cover them with water. Bring the pot to a full boil and then reduce the heat to a gentle boil or simmer. Let them simmer for 10 minutes. Transfer to cold water to stop the cooking process. Let them sit for 3-4 minutes before removing and peeling.
Pro Tips for Perfect Hard-Boiled Eggs:
- Fresh isn't the best. Use eggs that are at least a week old. Super fresh eggs don't peel as well.
- Don't put them in the fridge before peeling. If you need to store the eggs, peel them before transferring them to the fridge.
- However, you still need to cool the eggs completely before peeling them.
- You can over boil hard-boiled eggs. When you do that they will have a gray-ish hue.
Variations
I love this Shrimp Deviled Eggs recipe as written, but here are some fun variations.
- Make it Cajun Shrimp Deviled Eggs: Instead of using Old Bay Seasoning, use Cajun Seasoning for another flavorful deviled egg recipe.
- Make it Spicy: Add a splash of your favorite hot sauce to the egg yolk mixture.
- Add Different Toppings: You can also add bacon, feta, dill, celery, onion, or sliced jalapeno.
FAQ
Storage & Leftovers
These are best enjoyed fresh when making them, however, you can eat leftovers that are kept in an airtight container in the fridge for up to two days. Cooked and peeled hard-boiled eggs have a short safe storage life so it's important to eat hard-boiled eggs that have been taken out of the shell within two days of cooking them. You cannot freeze deviled eggs.
Make Ahead Tips
Shrimp Deviled eggs are best enjoyed the same day you make them, but there is a trick to preparing them ahead of time. All you do is boil your eggs and slice them in half and then store the egg whites carefully in the fridge in an airtight container. Next, make the egg joke filling and transfer it into your piping bag or a ziplock bag for storage. Take the egg whites and filling to your party and quickly finish assembling them when you are there. You still only want to do this one or two days (no more) before your party for food safety.
Are deviled eggs good made the night before?
I would not make my deviled eggs the night before. They are best served fresh or at least made the day of. You can follow my make-ahead tips above to quickly assemble your Shrimp Deviled Eggs for your next brunch or party.
What makes deviled eggs deviled?
The term "devil" in cooking simply means to combine food with highly seasoned or spicy ingredients like mustard, old bay, or Worcestershire sauce. Adding the spicy ingredients make the dish "deviled," which is exactly what you are doing to deviled eggs.
Shrimp Deviled Eggs are Unique & Tasty!
Shrimp Deviled Eggs are the perfect dish to make when you are looking to wow your guests. These delicious deviled eggs are surprisingly tasty and unique. I love them and I hope you do too.
Here are some ideas to round out your holiday brunch.
Serve it With:
- Cinnamon Roll Breakfast Casserole
- Vegetarian Breakfast Casserole
- Cheesy Asparagus Casserole
- Caprese Crustless Quiche
- Healthy Carrot Cake Muffins
- Healthy Vegetable Sheet Pan Fritatta
- Banana Bread Muffins
Shrimp Deviled Eggs - they taste as good as they look! Share on X
More Deviled Egg Recipes to Try:
If you make these Shrimp Deviled Eggs, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!
Shrimp Deviled Eggs
Ingredients
- 6 hard boiled eggs
- ¼ cup greek yogurt
- 2 teaspoons grainy mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon old bay seasoning
- ¼ teaspoon garlic powder
- ¼ cup cooked baby shrimp
- salt, to taste
- garnish: old bay & chives
Instructions
- Set aside 12 of your prettiest baby shrimp for the top of the eggs. Chop the rest of the shrimp into small pieces for the deviled egg filling.
- Cut the hard-boiled eggs in half and remove the yolks.
- Put the yolks in a bowl and smash them with a fork until smooth.
- Next add the greek yogurt, mustard, Worcestershire sauce, old bay and garlic powder. Mix until smooth. Alternatively, you can mix the filling in a food processor. Fold in the chopped baby shrimp.
- Carefully spoon the yolk mixture back into the egg whites.
- Add a baby shrimp on top of each egg.
- Sprinkle Old Bay and chives on top.
- Serve immediately.
Notes
Storage & Leftovers
These are best enjoyed fresh when making them, however, you can eat leftovers that are kept in an airtight container in the fridge for up to two days. Cooked and peeled hard-boiled eggs have a short safe storage life so it's important to eat hard-boiled eggs that have been taken out of the shell within two days of cooking them. You cannot freeze deviled eggs.Make Ahead Tips
Shrimp Deviled eggs are best enjoyed the same day you make them, but there is a trick to preparing them ahead of time. All you do is boil your eggs and slice them in half and then store the egg whites carefully in the fridge in an airtight container. Next, make the egg joke filling and transfer it into your piping bag or a ziplock bag for storage. Take the egg whites and filling to your party and quickly finish assembling them when you are there. You still only want to do this one or two days (no more) before your party for food safety.Nutrition
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rachel says
You had me at deviled eggs, but you really won me at shrimp!
Cassie says
I’ve always wanted to try making deviled eggs and these look so fancy but also simple!
Min says
Deviled eggs are my favorite and I cannot wait to try your shrimp version. It looks so good!
Sharon says
I love classic deviled eggs for holidays, but these ones with shrimp were so good I'll be eating them all the time, not just on holidays.
Marie-Pierre Breton says
This would be lovely for a Surf and Turf dinner! I'll keep it on my list to do this summer! Thanks for sharing!
Gloria says
You can never go wrong with a devilled egg of any flavour. Always the hit of the party.
Amber Myers says
My kids and husband would want to try this version. They love shrimp! I wish I liked it but never got a taste for seafood.