Name: Shrimp-Stuffed Deviled Eggs
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 12 Large Eggs; 1 cup Cooked Shrimp (peeled, deveined, finely chopped); ½ cup Mayonnaise; 1 tbsp Dijon Mustard; 1 tsp Fresh Lemon Juice; 2 tbsp Fresh Dill (finely chopped); 1 tbsp Chives (finely chopped, plus extra for garnish); ¼ tsp Smoked Paprika (plus extra for garnish); Salt (to taste); Black Pepper (to taste); Extra small cooked shrimp; dill sprigs; cayenne pepper (a pinch)

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introduction

Remember those classic deviled eggs from family gatherings? They disappeared before you could grab a second. Get ready for a sophisticated, mouth-watering update. We’re diving into Shrimp-Stuffed Deviled Eggs, a dish that will elevate any occasion, from casual barbecues to elegant dinner parties. Prepare your taste buds for an unforgettable culinary experience!

why make this recipe

This recipe takes a beloved classic and makes it a gourmet appetizer. It still feels wonderfully familiar. The succulent shrimp adds a fantastic new layer of texture and taste. It perfectly complements the creamy deviled egg filling. You will love how easy it is to make these Shrimp-Stuffed Deviled Eggs, even though they look fancy. They are perfect for both new and experienced cooks. These deviled eggs fit right in, whether you are hosting a brunch, a holiday feast, or just want a delightful snack. The vibrant pink of the shrimp against the creamy yellow and white makes for a truly beautiful presentation.

how to make Shrimp-Stuffed Deviled Eggs

Making Shrimp-Stuffed Deviled Eggs is simple. You start by boiling eggs perfectly. Then, you prepare a creamy filling with the yolks, mayonnaise, Dijon mustard, and lemon juice. The special part is folding in finely chopped cooked shrimp and fresh dill. Finally, you spoon or pipe this mixture back into the egg white halves. Garnish them with smoked paprika, chives, and a small piece of shrimp or dill.

Ingredients of : Shrimp-Stuffed Deviled Eggs

Large Eggs
Cooked Shrimp (peeled, deveined, and finely chopped)
Mayonnaise
Dijon Mustard
Fresh Lemon Juice
Fresh Dill (finely chopped)
Chives (finely chopped)
Smoked Paprika
Salt to taste
Black Pepper to taste
Optional Garnish: Extra shrimp, dill sprigs, a sprinkle of cayenne pepper

Directions of : Shrimp-Stuffed Deviled Eggs

Step 1: Perfectly Boiled Eggs Every Time

Place eggs in a single layer in a large pot.
Cover with cold water by about an inch.
Bring to a rolling boil.
Immediately turn off the heat, cover, and let sit for 10-12 minutes.
Transfer eggs to an ice bath for 5 minutes. This helps with easy peeling.
Gently peel the cooled eggs.

Step 2: Preparing the Creamy Filling

Carefully slice each peeled egg in half lengthwise.
Gently scoop out the yolks into a medium mixing bowl.
Mash the yolks with a fork until smooth.
Add mayonnaise, Dijon mustard, lemon juice, salt, and pepper to the mashed yolks.
Mix until well combined and creamy.

Step 3: The Star Ingredient: Adding the Shrimp

Gently fold the finely chopped cooked shrimp and fresh dill into the yolk mixture.
Taste and adjust seasonings as needed.

Step 4: Assembling Your Deviled Eggs

Spoon or pipe the Shrimp-Stuffed Deviled Eggs mixture back into the empty egg white halves. If you use a piping bag with a star tip, they will look great.
Arrange them neatly on a serving platter.

Step 5: The Finishing Touches and Garnish

Sprinkle with smoked paprika and finely chopped chives.
Garnish with a small piece of cooked shrimp or a fresh dill sprig on top of each egg for an extra touch of elegance.

how to serve Shrimp-Stuffed Deviled Eggs

Serve Shrimp-Stuffed Deviled Eggs in many ways. They are an elegant appetizer for dinner parties or holiday gatherings. They are a delightful addition to any brunch spread. You can pack them in an insulated container for a fancy picnic. They also make a sophisticated upgrade for your game day snacks.

how to store Shrimp-Stuffed Deviled Eggs

Store Shrimp-Stuffed Deviled Eggs in an airtight container in the refrigerator. They are best enjoyed within 2-3 days. Because of the seafood and mayonnaise, it is important to keep them chilled.

tips to make Shrimp-Stuffed Deviled Eggs

For best results, use shrimp that are already cooked and chilled.
Do not overmix the filling once you add the shrimp. This helps maintain its texture.
Chill the deviled eggs for at least 30 minutes before serving. This allows the flavors to blend well.
Always use the freshest eggs and shrimp for the best flavor.
Do not overcook the eggs. Rubbery egg whites are not good. Follow the boiling instructions carefully.
Chop the shrimp finely. Smaller pieces mix better into the filling and are easier to eat.
Taste the filling before you pipe it. This ensures it is perfectly seasoned.
Chilling allows the flavors of your Shrimp-Stuffed Deviled Eggs to develop beautifully.

variation

Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the filling if you like a little heat.
Herby Freshness: Try other fresh herbs like parsley or tarragon for different flavors.
Garlic Infusion: Mince a tiny clove of garlic and add it to the yolk mixture for a savory touch.
Smoky Flavor: A tiny hint of liquid smoke can add a unique depth to the flavor.

FAQs

Q1: Can I make Shrimp-Stuffed Deviled Eggs ahead of time?

A1: Yes, you can. Prepare the egg whites and the filling separately. Store them in airtight containers in the refrigerator for up to 1-2 days. Assemble the Shrimp-Stuffed Deviled Eggs just before serving. This gives the best texture and freshness. You can also assemble them completely a few hours in advance. But they are best within 24 hours.

Q2: What kind of shrimp should I use for these deviled eggs?

A2: Pre-cooked small or medium shrimp work best. They are easy to chop. If you use raw shrimp, cook them thoroughly first. Let them cool completely before chopping and adding them to your Shrimp-Stuffed Deviled Eggs mixture.

Q3: How long do Shrimp-Stuffed Deviled Eggs last in the refrigerator?

A3: When stored properly in an airtight container, Shrimp-Stuffed Deviled Eggs are best enjoyed within 2-3 days. Due to the seafood and mayonnaise, always keep them chilled.