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.

These were good. I bought shrimp already cooked and diced them as opposed to using canned shrimp. The shrimp adds a nice subtle flavor.

Gosh, I hate to do this but if I could I'd give this 0 stars. I made two plates of deviled eggs for Easter, one dozen of these and a dozen of my old recipe. Mine were gone. I had to force people to try the others. Now, I followed this recipe EXACTLY. We did not care for it - no flavor at all and had a really weird texture. Won't be making again. Sorry.

I thought this was great. It was a nice change from the traditional deviled egg.

This was really good - a wonderful change and the shrimp made a very nice texture!

i think it was great. I was sad not to find fresh dill at the supermarket, but even with dried dill it was very good. I used frozen shrimps. I cooked them in butter with crushed garlic. Then I put then in the food processor to shop them small, but not mashed. I forgot to put the lime juice so at first I thought the mixture was too thick so I added cider vinegar, it turned out great.

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 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.

Yum! The deviled-egg-lovers of the family thought they were delicious, but others didn’t care for them at all. (What do they know!?!) I thought they were a fun change from the usual. Thanks, Michele, for the great recipe!

GREAT appetizer! It was my first time making deviled eggs and it's a lot simpler than you think! TRY IT!!

These are so good. All the ingredients blend nicely. I did wait till everything else was combined before folding in the shrimp. That kept them from getting mashed as another reviewer had mentioned.

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.

This seemed like something different so tried it. They were decent but not really my thing I guess. I thought there was way too much mustard flavor that covered up everything else, and I also used to use Marzetti's to make deviled eggs and I guess I just like that kind of zip better.

These we good. But only a once-in-awhile kinda thing. Strong and unique flavor.

I personally don't like eggs, but I made these for a brunch and my mom and sister loved them! My eggs kind of fell apart as I sliced them in half, so I was lacking presentation, but I imagine I'll get better with practice! Thanks!

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).

I don't eat shrimp personally but my husband and brother-in-law said that these deviled eggs were fantastic. I used dried dill rather than fresh and I also had a dill mustard in the fridge rather than dijon. Oh, and I could only find a 6 oz can of shrimp. These eggs are also very attractive looking on the plate.

this recipe was a hit with my grown children.