Deviled Eggs with Old Bay Shrimp
User Reviews
5
Deviled Eggs with Old Bay Shrimp
Description
Deviled Eggs with Old Bay Shrimp feature hard-boiled eggs filled with a smooth blend of egg yolks, mayonnaise, dill pickle juice, mustard, paprika, and hot sauce. The shrimp, pickled briefly in white wine vinegar, lend a slightly tangy contrast to the creamy filling. The eggs are topped with a single pickled shrimp and garnished with paprika, chopped dill, and green onions for additional color and mild herbal notes.
The preparation involves cutting the eggs in half and mixing the yolks with the flavorings until smooth before filling the whites. Using a piping bag helps achieve an appealing presentation with a textured filling. The shrimp are drained and patted dry to prevent excess liquid before topping the eggs. Serving these cold highlights the refreshing and savory qualities of the dish.
This appetizer suits gatherings or as a starter for a meal, offering a neat way to enjoy both eggs and seafood. It balances richness with acidity from the pickled shrimp and spices, making it a nuanced finger food option. Serving them chilled enhances the textures and flavors.
Egg freshness and cooking technique are important; eggs a few days old peel more easily, and attention to timing ensures the yolks hold the right consistency. Extra filling can be used in sandwiches or on toast. Smaller shrimp work better with smaller eggs. Use a plastic bag with a cut corner if a piping bag is unavailable.
Ingredients
- 24 rock shrimp cooked and peeled, or bay shrimp
- 1 cup white wine vinegar
- 12 egg hard-boiled
- 1/2 cup mayonnaise
- 2 tablespoons dill pickle juice
- 1 teaspoon mustard stone ground
- 1 tablespoon hot sauce optional
- 1/2 teaspoon paprika plus extra for garnishing
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
Garnish:
- dill chopped
- green onions
Instructions
- In a large bowl, combine the cooked and peeled shrimp with 1 cup of white wine vinegar and refrigerate for 20 to 30 minutes.
- Cut the hard-boiled eggs in half and place the yolks in a medium bowl. Add the remaining ingredients and mix until smooth.
- Evenly distribute the filling among the egg whites. To make the eggs more festive, place the filling in a piping bag fitted with a large star tip.
- Drain the shrimp, then place them on a paper towel and pat them dry with paper towels.
- Top each deviled egg with a pickled shrimp, then sprinkle with paprika and Old Bay. Garnish with chopped green onions and fresh dill. Serve immediately or refrigerate.
Notes
- Use eggs that are a few days old for easier peeling after boiling.
- Cook eggs starting in cold water with a pinch of baking soda; boil for 13-15 minutes for semi-hard yolks.
- Cool eggs immediately in ice water to stop cooking and help peeling.
- Tap or roll eggs on a hard surface for easier peeling.
- If you don't have a piping bag, a plastic bag with a corner cut off works well.
- Make extra eggs to have spare filling or to replace any damaged eggs.
- Match shrimp size to egg size or chop shrimp if eggs are smaller.
- Serve deviled eggs chilled, ideally about an hour before serving, for best flavor balance.
- Season each layer of the filling carefully and adjust seasoning as needed.
- Do not overfill the egg whites; extra filling is excellent on toast or in sandwiches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 220mg | 73% |
| Sodium | 383mg | 16% |
| Potassium | 80mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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