Deviled Eggs with Old Bay Shrimp

I love putting my own twist on classic recipes, and these deviled eggs with Old Bay shrimp are my favorite way to make a timeless appetizer fancier. The Old Bay seasoned shrimp elevates this recipe without any added fuss. This crowd-pleasing appetizer is easy to prepare in just 30 minutes, with simple ingredients, and is perfect for parties and holidays.

 I have always been responsible for making classic deviled eggs for Easter and my famous purple pickled eggs. But recently, I have added some spice and personality to my deviled eggs by topping them with Old Bay shrimp. They are still incredibly easy to prepare, but topping them with Old Bay shrimp makes people think you went the extra mile when, in reality, it took just a few simple steps.

If you are wondering how to make perfect boiled eggs for this recipe, I recommend my Instant Pot boiled eggs; they all turn out fantastic. These deviled eggs with shrimp are always a hit when I serve them, so if you are looking for an effortless recipe that can be made ahead of time and that will be a hit, you’ve found the right one.

Why you will love this recipe 

• Only a few ingredients are needed: With just a handful of ingredients, these deviled eggs are ready for anything and taste amazing.
• They are easy to make and perfect for picnics: Doubling or tripling the recipe is easy for picnics or family gatherings. They will be gone quickly, but be sure to pack them on ice because they need to stay cold if they are going to be outside.  
• Fancy appetizers or party favors: They look so pretty with the little shrimp on top. They make perfect appetizers for any party or celebration. I usually serve some without shrimp for those who cannot eat shrimp, just in case. 
• I can make them in less than 30 minutes: It only takes me about 10 minutes to prep these and 13 to 15 minutes to cook them, so they are done in less than 30 minutes. 

What you will need

• Hard-boiled eggs: Follow my tips for how to make the best hard-boiled eggs. Sometimes, peeling them can be challenging. But not if you know the tips. 
• Old-Bay shrimp: First, I pickle the shrimp in mild white wine vinegar and then season it with Old Bay seasoning.
• Egg filling: I mix the yolks with mayo, dill pickle juice, mustard, and hot sauce to make the deviled egg filling.

How to make 

Marinate the shrimp: First, I gently toss the shrimp with one cup of vinegar and let it chill (covered) in the fridge for 30 minutes. 

Slice the eggs: In the meantime, I cut the eggs in half lengthwise and put the yolks into a bowl.

Make the filling: Then, I add the rest of the ingredients to the bowl with the yolks and stir until smooth. 

Fill the whites: I pipe the filling into each egg white using a piping bag fitted with a large star attachment to make it look fancy. 

Add shrimp and serve: Then, I drain the shrimp, patting it dry before placing one on top of each egg with some Old Bay seasoning sprinkled on it.

Expert tip

How to stop boiled eggs from falling apart

Before doing anything, make sure the eggs are a few days old. Although it sounds silly, boiled eggs peel better when not super fresh because the air pocket expands and lets the membrane loosen from the shell. Next, be sure to cook them properly. I start mine in cold water, so they are just covered. I also add a pinch of baking soda to help loosen the egg white. Then, I bring the water to a boil over medium-high heat. 

Cook according to the doneness desired. I like mine semi-hard, so I cook them for 13 to 15 minutes. After boiling, I immediately drain them and put them in a bowl full of ice water. This cools them rapidly, so they stop cooking immediately. Finally, the peeling method. I like to tap mine all over on a hard surface or roll them on the counter before I peel them.

More tips to consider

• A plastic baggie with the corner cut off can be used instead of a piping bag for the filling. 
• Boil more eggs than needed just in case some of them get messed up or extra filling is needed. 
• Use smaller shrimp for smaller eggs, or chop shrimp into smaller pieces. 
• These are best served chilled. Make them about an hour before serving. 
• Season every layer and taste every time. Adjust to your taste. 
• Don’t overstuff the eggs. If there is extra filling, use it on toast or make an egg salad sandwich.

Recipe variations and add-ins:

• Use crab: Sometimes, I use imitation crab meat instead of shrimp. It is easy to find and less expensive.
• Other meat: If seafood is not on the menu, ham makes an excellent substitute. Sprinkle Old Bay on top, and it tastes very similar. 
• Garnish: I like to top my deviled eggs with green onions, fresh dill, and paprika. 
• Cajun style: For a bit more of a spicy kick, use a teaspoon of my Cajun seasoning in the filling. It is not too spicy but has just the right amount of heat. 
• No mayo: Replace the mayo with plain Greek yogurt for fewer calories and fat. 

Serving suggestions:

When I serve these deviled eggs, I usually accompany them with various other appetizers, such as my creamy crab salad, pickled eggs, shrimp salad, and creamy million-dollar dip. But other times, I serve them as part of our family meal when I break out the grill and barbecue some burgers or these delicious grilled pork skewers with potato salad and coleslaw.

They also go great with honey butter ham or this tender slow cooker lamb stew and maple bacon carrots on the side! They are perfect for serving at potlucks or to pack for picnics. If you serve them for Easter, I also have to recommend this lemon ricotta cheesecake to end the meal with.

How to store leftovers:

• Refrigerate: These deviled eggs can be kept in an airtight container in the refrigerator for up to two days.  
• Freezing: I do not recommend freezing these eggs.   

Frequently asked questions

 

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