Name: Shrimp Boil Deviled Eggs
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Southern
Ingredients: 6 large eggs; 1/4 cup mayonnaise; 1 tsp Dijon mustard; 1 tsp lemon juice; 1/2 tsp Old Bay seasoning; 1/4 tsp hot sauce (optional); 1/4 cup cooked shrimp, finely chopped; 1 tbsp fresh parsley, chopped; Salt and pepper to taste; Paprika, for garnish; Additional cooked shrimp, for topping (optional)

Classic deviled eggs get a delicious Southern makeover with this Shrimp Boil Deviled Eggs recipe. I’ve taken the traditional deviled egg and infused it with bold, zesty flavors straight from a classic shrimp boil—think Old Bay seasoning, juicy shrimp, and a little kick of heat. Whether I’m hosting a party, bringing a dish to a potluck, or simply want a flavorful snack, this recipe always hits the spot.

Why You’ll Love This Recipe

I love how this recipe transforms an ordinary deviled egg into something unique and memorable. The creamy yolk mixture is seasoned with Old Bay and lemon for that bright, savory tang, while finely chopped shrimp adds a hearty texture. The option to top each egg with a small shrimp gives it that extra wow factor—perfect for impressing guests. It’s high in protein, naturally low in carbs, and totally gluten-free, which makes it great for different dietary needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 large eggs

1/4 cup mayonnaise

1 tsp Dijon mustard

1 tsp lemon juice

1/2 tsp Old Bay seasoning

1/4 tsp hot sauce (optional)

1/4 cup cooked shrimp, finely chopped

1 tbsp fresh parsley, chopped

Salt and pepper to taste

Paprika, for garnish

Additional cooked shrimp, for topping (optional)

Directions

I start by placing the eggs in a saucepan and covering them with water. I bring the water to a boil over high heat.

Once it’s boiling, I turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.

Then I transfer the eggs to a bowl of ice water and let them cool completely.

After they’re cooled, I peel the eggs and slice them in half lengthwise. I gently remove the yolks and place them in a bowl.

Next I mash the yolks with a fork, then stir in the mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, hot sauce (if I’m using it), salt, and pepper until everything is smooth and creamy.

I fold in the chopped shrimp and parsley to give the filling that delicious Southern flavor.

Using a spoon or a piping bag, I fill each egg white with the yolk mixture.

I finish them off with a sprinkle of paprika and, if I want to dress them up, a small shrimp on top of each one.

I chill the deviled eggs until I’m ready to serve them.

Servings and timing

This recipe makes 6 servings.

Prep Time: 15 minutes

Cooking Time: 12 minutes

Total Time: 27 minutes

Each serving contains approximately 85 kcal.

Variations

I sometimes add a bit of celery or finely chopped green onion to the filling for extra crunch.

If I want more heat, I mix in a pinch of cayenne pepper or a spicier hot sauce.

Swapping regular mayo for a Cajun-style or chipotle mayo gives the filling a smoky twist.

I’ve also made this recipe with crab or crawfish for a different kind of seafood flavor.

Storage/Reheating

I store the deviled eggs in an airtight container in the refrigerator for up to 2 days. I make sure they’re chilled properly to keep the shrimp fresh. These don’t reheat well, so I always serve them cold. If I’m prepping ahead, I keep the filling and egg whites separate and assemble them right before serving to keep everything fresh and firm.

Related Recipes:

Cheesecake Deviled Strawberries

FAQs

How far in advance can I make these deviled eggs?

I usually make them up to 24 hours in advance. I keep them chilled and covered until it’s time to serve.

Can I use frozen shrimp for this recipe?

Yes, I use cooked frozen shrimp often. I just thaw them completely and pat them dry before chopping and mixing them in.

What’s the best way to peel hard-boiled eggs cleanly?

After cooking, I place the eggs in ice water for at least 5 minutes. Cracking them gently all over and peeling under running water helps the shells come off more easily.

Can I make this recipe without shrimp?

Absolutely. I’ve made the filling without shrimp for a more classic deviled egg base, and it’s still packed with flavor thanks to the Old Bay and lemon.

How do I transport these without making a mess?

I use a deviled egg tray with a lid for easy transport. If I don’t have one, I layer them in a shallow container with parchment paper between layers to prevent sliding.

Conclusion

Shrimp Boil Deviled Eggs are my go-to when I want something easy yet impressive. With bold seasoning, a creamy filling, and a touch of Southern charm, they’re perfect for parties, holidays, or casual gatherings. I love how simple they are to make and how quickly they disappear from the platter. Whether I’m making a small batch or doubling the recipe for a crowd, these deviled eggs never disappoint.

📖 Recipe: