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Deviled Eggs with Shrimp


Shrimp make a delicious and dramatic garnish for stuffed eggs. Cooking the shrimp only until they are opaque and immediately cooling them will keep them sweet and tender.

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  • 1/2 pound medium or large shrimp (about 12) peeled, deveined
  • 6 large hard-boiled eggs, peeled and halved
  • 1/4 cup light mayonnaise
  • 2 tablespoons sour cream
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon fine sea salt
  • Pinch cayenne pepper
  • 2 tablespoons dill, finely chopped plus more for garnish


Servings 6
Preparation time 30mins
Cooking time 50mins
Adapted from


Step 1

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.


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