Shrimp Deviled Eggs

Shrimp Deviled Eggs

12
GERITZLA 0

"A family favorite!"
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 5 m servings 79 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

  • Calories:
  • 79 kcal
  • 4%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 1.3g
  • < 1%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 134 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Gently mash the yolks with a fork.
  2. Melt butter in a skillet over medium heat; cook and stir the shrimp, green onion, and garlic powder in the melted butter until, about 4 minutes. Transfer the shrimp to a cutting board and mince. Stir 3/4 cup of the minced shrimp and any remaining liquid from the skillet into the egg yolks; reserve remaining shrimp for garnish. Add the mayonnaise, mustard, pickle relish, and hot sauce; mix well. Scoop the mixture into a resealable plastic bag, seal the bag, and snip a corner off the bag with scissors to make a piping bag.
  3. Gently squeeze about 1 1/2 tablespoon of filling into each egg white half. Garnish each deviled egg with a few pieces of the reserved chopped shrimp and a pinch of the chopped parsley; chill for at least 30 minutes in refrigerator before serving.

Reviews

12

These were delicious and make such a pretty presentation. I topped each one with a whole tiny shrimp and a small parsley leaf. Even better the next day!

This was absolutily PHENOMINAL! it was great for my dinner party with work guest, great finger food!!!:D

looks delious! Can't wait to make me some! Yumme

very very good. next time, i will add more shrimp! Sure it will be a hit at Thanksgiving dinner

Surprisingly good! I used dill pickles instead of sweet. Will make this again.

Excellent. I

i basically just used the old fashioned recipe and added shrimp. great idea very delicious and simple.

The BEST deviled egg recipe I've ever made, bar none! I made 18 of these for a small gathering of 10 people, and they were gone in less than 15 minutes. Thanks so much, Geritzla!

in my opinion needed more hot sauce and garlic -than again the mayonnaise I used was kind of plain... anyways - an awesome recipe - thank you for sharing :)