Description
Classic deviled eggs get a Southern twist in this Shrimp Boil Deviled Eggs recipe, featuring creamy yolk filling seasoned with Old Bay, lemon, and chopped shrimp, topped with paprika and optional shrimp for extra flair.
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)
Instructions
- Place the eggs in a saucepan and cover them with water. Bring to a boil over high heat.
- Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
- Transfer the eggs to a bowl of ice water and let them cool completely.
- Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl.
- Mash the yolks with a fork, then mix in the mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, hot sauce (if using), salt, and pepper until smooth.
- Fold in the chopped shrimp and parsley.
- Fill each egg white with the yolk mixture using a spoon or piping bag.
- Sprinkle with paprika and optionally top each with a small shrimp.
- Chill the deviled eggs until ready to serve.
Notes
Add finely chopped celery or green onion for extra crunch.
Increase heat with cayenne pepper or a spicier hot sauce.
Use Cajun-style or chipotle mayo for a smoky flavor twist.
Try crab or crawfish instead of shrimp for variation.
Store in the fridge up to 2 days; keep filling and whites separate if prepping ahead.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiled
- Cuisine: Southern
Nutrition
- Serving Size: 1 egg half
- Calories: 85
- Sugar: 0g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 105mg
