Shrimp-Stuffed Deviled Eggs
Elevate classic deviled eggs with a delightful seafood twist! These creamy, savory bites are packed with finely chopped shrimp, fresh dill, and chives, making them a perfect appetizer for any gathering.
Equipment
- Large pot
- Medium mixing bowl
- Fork
- Piping bag (optional)
- Serving platter
Ingredients
Main 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
Optional Garnish
- Extra small cooked shrimp
- dill sprigs
- cayenne pepper a pinch
Instructions
Cooking the Eggs
- Place eggs in a single layer in a large pot, cover with cold water, and bring to a rolling boil. Immediately turn off the heat, cover, and let sit for 10-12 minutes.
- Transfer the hot eggs to an ice bath for 5 minutes, then gently peel the cooled eggs.
Making the Filling
- Carefully slice each peeled egg in half lengthwise and scoop out the yolks into a medium mixing bowl, mashing them until smooth.
- Add mayonnaise, Dijon mustard, lemon juice, salt, and pepper to the mashed yolks and mix until creamy and well combined.
Adding Shrimp & Assembling
- Gently fold the finely chopped cooked shrimp and fresh dill into the yolk mixture, then taste and adjust seasonings as needed.
- Spoon or pipe the shrimp-stuffed mixture back into the empty egg white halves.
Finishing & Serving
- Arrange the deviled eggs on a platter and sprinkle with smoked paprika and finely chopped chives.
- Garnish each egg with a small cooked shrimp or a fresh dill sprig for elegance, and chill for at least 30 minutes before serving.
Notes
For best flavor, chill the deviled eggs for at least 30 minutes before serving. Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.