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Plate of shrimp-stuffed deviled eggs, garnished with fresh herbs

Classic Shrimp-Stuffed Deviled Eggs

These Classic Shrimp-Stuffed Deviled Eggs are a delicious twist on a traditional appetizer, featuring a creamy, tangy filling with succulent shrimp.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 people
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 Large Large eggs about 6 oz each
  • 8 oz Cooked shrimp peeled, deveined, tail-off
  • ½ cup Mayonnaise full-fat
  • 1½ tsp Dijon mustard
  • 1 tsp Fresh lemon juice
  • ¼ tsp Smoked paprika + extra for garnish
  • ¼ tsp Salt or to taste
  • ¼ tsp Freshly ground black pepper
  • 1 tbsp Chives or parsley finely chopped
  • 1 tsp Olive oil for drizzling

Equipment

  • Saucepan
  • Bowl

Method
 

Preparation
  1. Place eggs in a saucepan and cover with water, then bring to a boil over medium-high heat.
  2. Cover the pot, turn off the heat, and let the eggs sit for 10 minutes.
  3. Transfer eggs to an ice bath for 5 minutes to cool, then gently tap and peel.

Notes

For best results, use eggs that are a few days old as they are easier to peel. Adjust seasoning to your preference.