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Deviled Eggs with Old Bay Shrimp
5 from 33 votes

Deviled Eggs with Old Bay Shrimp

Deviled Eggs with Old Bay Shrimp combine classic egg yolk filling with a tangy pickle juice and mayonnaise mixture, topped with shrimp marinated in white wine vinegar. The combination delivers creamy, tangy, and subtly spicy bites enhanced by the distinctive Old Bay seasoning. The shrimp add a slightly acidic and seafood element, making this appetizer layered in flavor and texture, perfect for chilled serving.

Prep Time
17 mins
Cook Time
13 mins
Total Time
30 mins
Servings: 12 servings
Calories: 158 kcal
Course: Appetizer
Cuisine: American

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

    Cup of Yum
  1. In a large bowl, combine the cooked and peeled shrimp with 1 cup of white wine vinegar and refrigerate for 20 to 30 minutes.
  2. Cut the hard-boiled eggs in half and place the yolks in a medium bowl. Add the remaining ingredients and mix until smooth.
  3. 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.
  4. Drain the shrimp, then place them on a paper towel and pat them dry with paper towels.
  5. 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

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%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 158

% 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.