Deviled Eggs With Shrimp Recipes

SHRIMP DEVILED EGGS

Steps:

• Remove yolks from eggs and place in a medium bowl. Mash yolks with a fork until crumbly.
• Add mayonnaise, mustard, shrimp, salt, pepper and Old Bay seasoning and stir well to combine.
• Spoon mixture into egg whites, or place mixture into a piping bag and squeeze into egg whites.
• Sprinkle evenly with fresh chives.

SHRIMP DEVILED EGGS

Steps:

• Cut the hard boiled eggs in half lengthwise. Carefully remove the yolks and place them in a medium bowl.
• Smash the egg yolks, mayonnaise and Dijon mustard with the back of a fork until fairly smooth.
• Set aside 12 of the shrimp. Chop the remaining shrimp. Stir the chopped shrimp into the egg, along with the garlic powder and salt. Taste and adjust seasoning as desired.
• Fill the egg white halves with the mashed egg mixture. Place one shrimp on top of each stuffed egg.
• Garnish with parsley and a light sprinkle of paprika. Serve.

REMOULADE DEVILED EGGS WITH PICKLED SHRIMP

Steps:

• For the pickled shrimp: Combine the lemon juice, vinegar, garlic, onions, pickling spice, chiles and 1/2 cup water in a medium saucepan. Bring to a boil and cook for 1 minute. Reduce to a simmer; cook for another 4 minutes. Transfer to a large bowl and let cool to room temperature.
• Fill a bowl with ice water; set aside. Bring a medium pot of salted water to a boil. Add the shrimp and cook for 1 1/2 minutes. Drain and plunge in the ice water to stop cooking. Drain again and pat dry. Add the cooked shrimp to the pickling liquid, cover and refrigerate for at least 4 hours and up to 24 hours.
• Drain the shrimp well and put in a bowl; add the hot sauce and toss to combine.
• For the remoulade deviled eggs: Remove the yolks from the eggs and place in a medium bowl; mash to a paste with a fork. Place the egg whites, cut-side up, on a large plate or platter.
• Add the mayonnaise to the mashed yolks; mix until well combined. Fold in the mustard, cornichons, dill, chives, 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Fill the egg whites with the yolk mixture. Top each deviled egg with a pickled shrimp and garnish with a parsley leaf. Sprinkle the shrimp with a pinch of smoked paprika.

SHRIMP AND DILL DEVILED EGGS

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• Slice eggs in half lengthwise. Remove yolks. Set aside whites.
• In a medium bowl, mash egg yolks with a fork. Mix together with mayonnaise, shrimp, green onions, fresh dill weed, lime juice, prepared Dijon-style mustard, hot pepper sauce and ground black pepper.
• Spoon approximately 1 tablespoon egg yolk mixture into each egg white. Garnish with fresh dill weed. Chill in the refrigerator until serving.

DEVILED EGGS WITH SHRIMP RECIPE - (4.5/5)

Steps:

• Bring a medium saucepan half filled with salted water to a boil. Add shrimp, cover the pot and cook just until shrimp are pink and opaque all the way through, about 3 minutes. Immediately drain shrimp and cool under cold water. Pat dry. With a small spoon, remove yolks from the eggs and place them in a food processor. Add mayonnaise, sour cream, mustard, salt, cayenne and chopped dill. Process until the mixture is very smooth, stopping frequently to scrape down the sides of the bowl. Spoon yolk mixture into egg halves, filling them until they are just a little more than level with the white (don't mound the mixture in). Top each egg half with a shrimp and a small piece of dill. Place on a platter and serve immediately or cover and chill up to 8 hours.

SHRIMP DEVILED EGGS

Steps:

• Bring a small pot of water to a boil. Add shrimp and cook until pink, about 2 minutes. Remove shrimp with a slotted spoon. Let cool a bit, then chop.
• Add eggs to pot, adding water, if necessary, to cover. Bring water just to a boil, then shut off heat. Cover pot and let eggs rest for 9 minutes, 10 minutes if eggs are large. Plunge eggs into a bowl of ice water. When cool enough to handle, peel.
• Halve eggs lengthwise and remove yolks. Mash yolks of 3 eggs in a medium bowl. Add chopped shrimp and remaining ingredients and mix well.
• Mound this mixture into egg whites. Crumble remaining yolk on top and garnish with parsley. Serve, or cover with plastic and refrigerate for up to a day; bring back to room temperature before serving.

SHRIMP DEVILED EGGS

Steps:

• Place eggs in single layer in 2-quart saucepan; add enough cold water so it is at least 1 inch above eggs. Heat to boiling; remove from heat. Cover and let stand 18 minutes. Drain; rinse with cold water. Let stand in ice water 10 minutes.
• Peel eggs; cut lengthwise in half. Slip out yolks; place in medium bowl. Mash yolks with fork until smooth. Reserve 1 teaspoon green part of onions for garnish. Stir mayonnaise, vinegar, salt, pepper sauce and remaining green onions into mashed yolks. Fold in shrimp.
• Fill egg whites with yolk mixture, heaping it lightly. Just before serving, top with cocktail sauce and reserved green onions.

SHRIMP COCKTAIL DEVILED EGGS

Steps:

• In Dutch oven, place eggs in single layer; carefully add enough cold water to cover eggs by about 1 inch. Cover; heat to boiling. Remove from heat; let stand 15 minutes. Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled. To remove shell, crackle it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
• Cut eggs in half lengthwise. Carefully remove egg yolks to medium bowl; place egg white halves on serving platter. Mash yolks with fork; stir in mayonnaise, 1 tablespoon of the chives, the cocktail sauce, salt and pepper until well blended.
• Using decorating bag fitted with open star tip, carefully pipe yolk mixture into each egg white half. Cover; refrigerate at least 30 minutes to blend flavors.
• Before serving, garnish eggs with shrimp; sprinkle with remaining 2 tablespoons chives.

SHRIMP DEVILED EGGS

Steps:

• Cut peeled eggs in half lenghtwise.
• Scoop yolks out into a mixing bowl and mash with a fork.
• Add mayonniase,dijon mustard,dill,lemon juice,garlic salt,pepper and shrimp to egg yolks and stir to blend completely.
• Fill each egg white with yolk mixture.
• Cover and refrigerate until ready to serve.

DEVILED EGGS WITH SHRIMP

Steps:

• Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add mayo; beat with mixer until blended. Add mustard, lemon zest and chives; mix well.
• Spoon or pipe egg yolk mixture into centers of egg whites.
• Top with shrimp and cucumbers.

SUMMER SHRIMP DEVILED EGGS

Steps:

• Place the shrimp in a small saucepan with enough water to cover; bring to a boil, remove from the heat and let stand 1 minute. Drain, add cold water to cover and let stand 5 minutes.
• Carefully peel the shells from the eggs. Cut the eggs in half lengthwise; place the yolks in a mixing bowl and reserve the whites.
• Shell, de-vein, and chop the shrimp finely, then add to the egg yolks.
• Add the mayonnaise, mustard, lemon juice, capers, parsley and Tabasco and mash the mixture with a fork until smooth.
• Fill the whites with equal amounts of the mixture and sprinkle dill over the tops.
• Cover with plastic wrap and chill until ready to serve.

DEVILED EGGS WITH CAJUN SHRIMP

Steps:

• Cut each egg in half lengthwise. Remove the yolks and transfer them to a medium bowl. Place the egg whites on a serving platter and set aside.
• Mash the yolks with a fork. Stir in the mayonnaise, relish, mustard, salt and pepper. Scoop an equal amount into each egg white half with a small spoon. Sprinkle smoked paprika on top of each deviled egg. Cover and refrigerate while you prepare the shrimp.
• Give the shrimp a quick rinse in a colander under running water, then drain. Pat the shrimp dry with a paper towel, then transfer to another medium bowl. Sprinkle with the Cajun seasoning and toss to coat.
• Melt the butter in a large nonstick skillet over medium heat until the butter starts to shimmer. Swirl the butter around so that it coats the bottom of the skillet evenly.
• Add the shrimp in a single layer and cook for 45 seconds. Flip and cook until the shrimp are pink and cooked through, 45 to 60 seconds. Remove the shrimp from the heat and set aside.
• When ready to serve, top each deviled egg with 1 shrimp.