Shrimp Salad Deviled Eggs


12 hard-boiled eggs
1 tablespoon minced chives
3 tablespoons minced celery
1/4 cup finely chopped red onion
1 teaspoon dry mustard
1 1/2-2 tablespoons Old Bay
1/2 cup finely chopped steamed shrimp*
1/2-2/3 cup mayonnaise


small steamed shrimp*
Old Bay


Halve the eggs lengthwise. Add the yolks to a medium bowl. Arrange the egg whites on a platter. Set aside.

Use a fork or potato masher to break up the yolks into tiny bits. Add the chives, celery, onion, mustard powder, Old Bay, chopped shrimp, and mayo. Mix until well combined. Spoon generously into the cavity of the egg whites. Top with shrimp and a sprinkle of Old Bay. Serve immediately or store overnight in a covered container (I use this handled egg carrying case) .

*I used a 12 oz package of raw, shell-on shrimp I peeled and steamed myself

My thoughts:

This is my contribution to Thanksgiving this year. I don’t know if other families serve deviled eggs on Thanksgiving but my mom started serving them when I was an adult and the last few years I’ve taken over. I try to make them a little extra exciting because it is a holiday. This year my mom is having some health issues so we are going over to make most of the meal so I wanted to have these made and ready to go!

My mom loves shrimp salad so I thought I’d make a deviled egg that is basically shrimp salad but with egg yolk beaten in. It turned out wonderfully! They sort of verge on the “stuffed egg” category but they do have mustard so I think they count as deviled. Shrimp salad is always made with Old Bay here (in googling, I realized that might not be true everywhere??) so I used that in the filling and, as a nod to the traditional paprika, sprinkled on top. These are not bland, boring deviled eggs!

I know this is last minute but if you are like me and always have eggs on hand and some shrimp in the freezer, these come together really quickly and I promise they will be a hit!

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