Shrimp and Dill Deviled Eggs

Shrimp and Dill Deviled Eggs

23
Michele O'Sullivan 122

"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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Ingredients

50 m servings 83 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 83 kcal
  • 4%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

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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.

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Directions

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  1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  2. Slice eggs in half lengthwise. Remove yolks. Set aside whites.
  3. In a medium bowl, mash egg yolks with a fork. Mix together with mayonnaise, shrimp, green onions, fresh dill weed, lime juice, prepared Dijon-style mustard, hot pepper sauce and ground black pepper.
  4. Spoon approximately 1 tablespoon egg yolk mixture into each egg white. Garnish with fresh dill weed. Chill in the refrigerator until serving.

Reviews

23
  1. 25 Ratings

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Most helpful positive review

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 ov...

Most helpful critical review

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 ...

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 ov...

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...

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 ...

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 ref...

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.

I made this for a party and they were gone within minutes. Next time I'll make a double batch and add more hot sauce. I used the can shrimp versus the fresh and it was good! I will definitely...

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 peo...