Shrimp Deviled Eggs Recipes

CAJUN SHRIMP DEVILED EGGS

Steps:

• Gently place eggs in a shallow pot.
• Fill with water covering eggs and once eggs begin to boil, turn off heat and cover for 15-20 minutes.
• Peel eggs, slice in half and in a medium sized bowl, add egg yolks. Place halved egg whites on paper towels to dry.
• In the bowl with egg yolks, add listed ingredients beginning with mayo.Taste after each ingredient is added, adjust to your liking and spice level.
• Mix until creamy, cover and set aside.
• In medium sized pan on medium/high heat, add olive oil. Pat shrimp dry with a paper towel.Add Ole Bay, stir until well coated.
• Sauté shrimp until done (if raw) or until slightly charred.Half-way through cooking, add about 1 tsp of lemon juice to shrimp.
• Scoop egg mixture evenly into egg white cups and top with one Cajun shrimp.
• Garnish with paprika and dill. Enjoy!

SHRIMP DEVILED EGGS

Steps:

• Cut the hard boiled eggs in half lengthwise. Carefully remove the yolks and place them in a medium bowl.
• Smash the egg yolks, mayonnaise and Dijon mustard with the back of a fork until fairly smooth.
• Set aside 12 of the shrimp. Chop the remaining shrimp. Stir the chopped shrimp into the egg, along with the garlic powder and salt. Taste and adjust seasoning as desired.
• Fill the egg white halves with the mashed egg mixture. Place one shrimp on top of each stuffed egg.
• Garnish with parsley and a light sprinkle of paprika. Serve.

SHRIMP DEVILED EGGS

Steps:

• 1. Boil eggs for 15 minutes; cool in fridge for an hour. Peel and slice longwise reserving yolks.
• 2. Sauté shrimp with butter and onions, adding pinch of old bay for about 4 minutes.
• 3. Remove shrimp and chop in small pieces.
• 4. Add shrimp; butter mixture, mayo, pickle relish and mustard to yolks and mix well.
• 5. Add yolk mixture to resealable bag, snip corner.
• 6. Fill egg whites with yolk mixture. Garnish with parsley and old bay. Refrigerate at least an hour before serving.

SHRIMP DEVILED EGGS

Steps:

• Place eggs in single layer in 2-quart saucepan; add enough cold water so it is at least 1 inch above eggs. Heat to boiling; remove from heat. Cover and let stand 18 minutes. Drain; rinse with cold water. Let stand in ice water 10 minutes.
• Peel eggs; cut lengthwise in half. Slip out yolks; place in medium bowl. Mash yolks with fork until smooth. Reserve 1 teaspoon green part of onions for garnish. Stir mayonnaise, vinegar, salt, pepper sauce and remaining green onions into mashed yolks. Fold in shrimp.
• Fill egg whites with yolk mixture, heaping it lightly. Just before serving, top with cocktail sauce and reserved green onions.

SHRIMP DEVILED EGGS

Steps:

• Cut peeled eggs in half lenghtwise.
• Scoop yolks out into a mixing bowl and mash with a fork.
• Add mayonniase,dijon mustard,dill,lemon juice,garlic salt,pepper and shrimp to egg yolks and stir to blend completely.
• Fill each egg white with yolk mixture.
• Cover and refrigerate until ready to serve.

DEVILED EGGS WITH CAJUN SHRIMP

Steps:

• Cut each egg in half lengthwise. Remove the yolks and transfer them to a medium bowl. Place the egg whites on a serving platter and set aside.
• Mash the yolks with a fork. Stir in the mayonnaise, relish, mustard, salt and pepper. Scoop an equal amount into each egg white half with a small spoon. Sprinkle smoked paprika on top of each deviled egg. Cover and refrigerate while you prepare the shrimp.
• Give the shrimp a quick rinse in a colander under running water, then drain. Pat the shrimp dry with a paper towel, then transfer to another medium bowl. Sprinkle with the Cajun seasoning and toss to coat.
• Melt the butter in a large nonstick skillet over medium heat until the butter starts to shimmer. Swirl the butter around so that it coats the bottom of the skillet evenly.
• Add the shrimp in a single layer and cook for 45 seconds. Flip and cook until the shrimp are pink and cooked through, 45 to 60 seconds. Remove the shrimp from the heat and set aside.
• When ready to serve, top each deviled egg with 1 shrimp.

SUMMER SHRIMP DEVILED EGGS

Steps:

• Place the shrimp in a small saucepan with enough water to cover; bring to a boil, remove from the heat and let stand 1 minute. Drain, add cold water to cover and let stand 5 minutes.
• Carefully peel the shells from the eggs. Cut the eggs in half lengthwise; place the yolks in a mixing bowl and reserve the whites.
• Shell, de-vein, and chop the shrimp finely, then add to the egg yolks.
• Add the mayonnaise, mustard, lemon juice, capers, parsley and Tabasco and mash the mixture with a fork until smooth.
• Fill the whites with equal amounts of the mixture and sprinkle dill over the tops.
• Cover with plastic wrap and chill until ready to serve.