Recipe by Michele O'Sullivan
"Shrimp and dill add a welcome twist to this picnic favorite. One teaspoon of dried dill weed may be substituted for one tablespoon of fresh dill weed."
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1 (4.5 ounce) can
shrimp, rinsed and drained
chopped green onions
chopped fresh dill weed
prepared Dijon-style mustard
hot pepper sauce
ground black pepper
fresh dill weed
These are so terrific. Try using fresh or frozen shrimp steamed correctly instead of canned shrimp. Then chop up the shrimp into smaller pieces. The texture comes out so much better. Don't over cook the shrimp or they will come out chewy. This recipe can also stand on its own without the shrimp. The taste is still fabulous. I think chopped celery is also a great addition. Especially if you decide to delete the shrimp.
There's alot of flavor going on in this recipe. Perhaps too much. Don't use the canned shrimp. It doesn't taste nearly as good as freshly cooked shrimp. Not really the same animal at all. Fresh shrimp are larger, so you do need to dice them a bit in order to incorporate them into the egg mixture. Don't be afraid to use other types of mustard in this if you don't care for dijon.
LOVE them!!! I'm always on the lookout for something different, and these are wonderful. I just about have to hide them, because if my husband finds them, they won't make it to the table. Cut back on the number of eggs, chop the whole egg up, and it makes great egg salad.
I made four kinds of deviled eggs and the shrimp eggs were gone 5 minutes after I set them down on the table. It was delicious.
These were good, but the filling was a little too soft. I would cut back the mayo a bit and add more as needed. The combination of lime juice and dill was a tiny bit overpowering after being refrigerated overnight.
Okay. I also made these with minced crab and it was was better as the taste was a bit sweeter. I think I still prefer plain 'ole deviled eggs though:-)
Excellant. Much more bite than regular deviled eggs. Very tasty. I did omit the shrimp but these were a hit. Addictive once you get past the fact they are not like regular deviled eggs.
My husband would have rated this 4 stars. I lowered the rating as I left out a major ingredient that would have changed the taste quite a bit. I used 1/2 tsp. dried dill instead of the fresh (I guess you could experiment with the amount)and Grey Poupon deli mustard. The recipe doesn't say what size canned shrimp to buy. I used tiny shrimp & they got a bit mashed up when I mixed everything together. Maybe it would be better if the shrimp just topped the eggs, like a garnish. Anyway most importantly, I left out the hot pepper sauce. I had leftover filling after I heaped the eggs with the mixture. I did a taste test by mixing a little hot pepper sauce with the leftover mixture in one bowl and a little white horseradish with the mixture in another bowl. I liked the horseradish much better. If you leave out the hot pepper sauce, you just need to decide if you'd like the dish more deviled &, if so, what to add (more mustard or horseradish, or maybe vinegar).
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp and Dill Deviled Eggs
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 57
The hard work's over, now celebrate the leftovers.
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