5.0 from 33 votes
Deviled Eggs with Old Bay Shrimp
Deviled Eggs with Old Bay Shrimp are easy to make and the perfect finger food for parties, potlucks, or Easter. This flavorful dish is ready in 30 minutes.
Prep Time
17 mins
Cook Time
17 mins
Total Time
30 mins
Servings: 12 servings
Calories: 158 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 24 rock or bay shrimp cooked and peeled
- 1 cup white wine vinegar
- 12 hard-boiled eggs
- 1/2 cup mayonnaise
- 2 tablespoons dill pickle juice
- 1 teaspoon Stone ground mustard
- 1 tablespoon hot sauce optional
- 1/2 teaspoon paprika plus extra for garnishing
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
Garnish:
- chopped dill
- 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.
Cup of Yum
Notes
- Before doing anything, make sure the eggs are a few days old. Although it sounds silly, boiled eggs peel better when not super fresh because the air pocket expands and lets the membrane loosen from the shell. Next, be sure to cook them properly. I start mine in cold water, so they are just covered. I also add a pinch of baking soda to help loosen the egg white. Then, I bring the water to a boil over medium-high heat.
- Cook according to the doneness desired. I like mine semi-hard, so I cook them for 13 to 15 minutes. After boiling, I immediately drain them and put them in a bowl full of ice water. This cools them rapidly, so they stop cooking immediately. Finally, the peeling method. I like to tap mine all over on a hard surface or roll them on the counter before I peel them.
- A plastic baggie with the corner cut off can be used instead of a piping bag for the filling.
- Boil more eggs than needed just in case some of them get messed up or extra filling is needed.
- Use smaller shrimp for smaller eggs, or chop shrimp into smaller pieces.
- These are best served chilled. Make them about an hour before serving.
- Season every layer and taste every time. Adjust to your taste.
- Don’t overstuff the eggs. If there is extra filling, use it on toast or make an egg salad sandwich.
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: 12servings
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.