Easy Deviled Eggs with Shrimps

I used to think deviled eggs were fancy party food—the kind of thing you only saw at church potlucks or your aunt’s holiday gatherings. Then I realized they’re actually one of the easiest appetizers you can make, especially when you want something that looks like you tried harder than you actually did.

Adding shrimp takes them up a notch without making things complicated. You’re basically just mixing up your egg yolks with some creamy yogurt, a little mustard, and Old Bay seasoning, then stirring in chopped shrimp. Top each one with a whole baby shrimp, and suddenly you’ve got something that feels special enough for company but simple enough for a Tuesday night when you’re just hungry for a good snack.

What Kind of Shrimp Should I Use?

For deviled eggs, you’ll want to use small or medium-sized shrimp that are already cooked and peeled – this saves you time and makes the recipe much easier. Fresh cooked shrimp from the seafood counter works great, but honestly, the pre-cooked frozen shrimp you find in bags at the grocery store are perfectly fine and often more convenient. Just make sure to thaw them completely and pat them dry with a paper towel before chopping them up for your deviled eggs. If you can only find larger shrimp, no worries – just chop them into smaller pieces so they fit nicely on top of each egg half.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Yogurt: You can swap yogurt for mayonnaise if that’s what you have on hand. It’ll make the filling a bit richer and creamier. Sour cream also works well for a tangy twist.
• Shrimp: If you’re not a fan of shrimp or don’t have any available, try using crab meat, chopped cooked bacon, or even smoked salmon for a different flavor profile. You could also leave it out entirely for classic deviled eggs.
• Mustard: Any type of mustard works here – yellow, Dijon, or whole grain. Each will give you a slightly different flavor, so pick what you like best.
• Worcestershire sauce: If you’re out of Worcestershire, you can use a dash of soy sauce or simply skip it. The eggs will still taste great without it.
• Eggs: This is one ingredient you really can’t substitute – eggs are the foundation of deviled eggs, so you’ll need to stick with the real thing here.

Watch Out for These Mistakes While Cooking

The biggest mistake when making hard-boiled eggs is starting with fresh eggs, which are nearly impossible to peel cleanly – eggs that are at least a week old will peel much easier and give you smooth, pretty whites for your deviled eggs.

Overcooking your eggs leads to that gray-green ring around the yolk and a rubbery texture, so once the water comes to a boil, turn off the heat, cover the pot, and let them sit for 10-12 minutes before transferring to an ice bath.

When mixing your filling, add the yogurt and other wet ingredients gradually to avoid making it too runny, and if your mixture does get too loose, you can thicken it up by adding a bit more mashed yolk or even a touch of mayo.

Finally, make sure your shrimp are fully cooked and cooled before adding them to the filling, and pat them dry with a paper towel so they don’t water down your mixture.

What to Serve With Deviled Eggs?

Deviled eggs with shrimp make a great appetizer for parties, so I like to serve them alongside other finger foods like a veggie platter with ranch dip, crackers with cheese, or some stuffed mushrooms. If you’re turning them into more of a meal, they pair nicely with a light pasta salad or coleslaw on the side. These also work well as part of a brunch spread with fresh fruit, bagels, and smoked salmon. Since they’re already pretty rich and filling, keep the sides simple and fresh so everything balances out nicely.

Storage Instructions

Refrigerate: Keep your deviled eggs with shrimp in an airtight container in the fridge for up to 2 days. Since they have seafood on top, you’ll want to eat them pretty quickly for the best taste and safety. I like to arrange them on a plate and cover tightly with plastic wrap if I’m serving them within a few hours.

Make Ahead: You can prep these a bit ahead by boiling and filling the eggs up to a day in advance, but wait to add the shrimp until just before serving. This keeps everything fresh and prevents the shrimp from getting rubbery or drying out in the fridge.

Serve: These taste best when served cold, straight from the refrigerator. Let them sit out for about 10 minutes before your guests arrive so they’re not ice cold, which brings out more of the flavors.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 430-490
• Protein: 35-40 g
• Fat: 26-30 g
• Carbohydrates: 10-13 g

Ingredients

For the filling:

• 6 eggs
• 1/3 cup yogurt (I use Fage Total 5% for a thick and creamy texture)
• 2.5 tsp mustard (I prefer Grey Poupon Dijon for a sharp kick)
• 1 tsp worcestershire sauce
• 3/4 tsp old bay seasoning
• 1/4 tsp garlic powder
• 1/4 cup baby shrimp (finely chopped, about 1/8-inch pieces)
• 1/2 tsp hot sauce

For the garnish:

• 12 baby shrimp (patted dry to prevent the filling from thinning)
• 1/2 tsp old bay seasoning
• 1.5 tsp chives

Step 1: Cook and Prepare the Eggs

• 6 eggs

Bring a pot of water to a boil and carefully add the eggs.

Cook for 10-12 minutes until hard-boiled, then transfer to an ice bath to cool completely.

Once cooled, gently peel each egg under cool running water, starting from the wider end where the air pocket is.

Slice each egg in half lengthwise and carefully remove the yolks, setting the whites aside on a serving platter.

The ice bath stops the cooking process and makes peeling much easier.

Step 2: Prepare the Shrimp

• 24 baby shrimp total

Pat the 12 whole baby shrimp dry with paper towels and set aside for garnish—keeping them dry prevents excess moisture from watering down the filling later.

Finely chop the remaining baby shrimp into roughly 1/8-inch pieces and set aside separately.

Having both components prepped ensures smooth assembly when the filling is ready.

Step 3: Create the Deviled Egg Filling

• egg yolks from Step 1
• 1/3 cup yogurt
• 2.5 tsp mustard
• 1 tsp worcestershire sauce
• 1/4 tsp garlic powder
• 3/4 tsp old bay seasoning
• 1/4 cup chopped baby shrimp from Step 2
• 1/2 tsp hot sauce

Place the cooked egg yolks in a bowl and mash with a fork until completely smooth—no lumps.

Add the yogurt, mustard, worcestershire sauce, garlic powder, and 3/4 tsp old bay seasoning, then stir until fully combined and creamy.

Fold in the finely chopped shrimp gently to distribute evenly, then add the hot sauce and stir once more.

I find that creamy Greek yogurt gives these eggs a luxurious texture that’s much richer than mayo-based versions.

Step 4: Fill and Garnish the Eggs

• egg white halves from Step 1
• filling from Step 3
• 12 whole baby shrimp from Step 2
• 1/2 tsp old bay seasoning
• 1.5 tsp chives

Spoon or pipe the filling from Step 3 into each egg white half, mounding it slightly for visual appeal.

Top each filled egg with one of the reserved whole shrimp from Step 2, pressing gently so it adheres to the filling.

Sprinkle the 1/2 tsp old bay seasoning and chives evenly over all the eggs.

I like to use a small spoon to drizzle any remaining filling around the shrimp garnish for an elegant presentation.

Step 5: Chill and Serve

Cover the deviled eggs and refrigerate for at least 30 minutes before serving—this allows the flavors to meld and keeps them at the ideal temperature.

Serve chilled straight from the refrigerator.

Easy Deviled Eggs with Shrimps

Delicious Easy Deviled Eggs with Shrimps recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 12 deviled eggs

Calories 460 kcal

Ingredients

  

For the filling::

• 6 eggs
• 1/3 cup yogurt (I use Fage Total 5% for a thick and creamy texture)
• 2.5 tsp mustard (I prefer Grey Poupon Dijon for a sharp kick)
• 1 tsp worcestershire sauce
• 3/4 tsp old bay seasoning
• 1/4 tsp garlic powder
• 1/4 cup baby shrimp (finely chopped, about 1/8-inch pieces)
• 1/2 tsp hot sauce

For the garnish::

• 12 baby shrimp (patted dry to prevent the filling from thinning)
• 1/2 tsp old bay seasoning
• 1.5 tsp chives

Instructions

 

• Bring a pot of water to a boil and carefully add the eggs. Cook for 10-12 minutes until hard-boiled, then transfer to an ice bath to cool completely. Once cooled, gently peel each egg under cool running water, starting from the wider end where the air pocket is. Slice each egg in half lengthwise and carefully remove the yolks, setting the whites aside on a serving platter. The ice bath stops the cooking process and makes peeling much easier.
• Pat the 12 whole baby shrimp dry with paper towels and set aside for garnish—keeping them dry prevents excess moisture from watering down the filling later. Finely chop the remaining baby shrimp into roughly 1/8-inch pieces and set aside separately. Having both components prepped ensures smooth assembly when the filling is ready.
• Place the cooked egg yolks in a bowl and mash with a fork until completely smooth—no lumps. Add the yogurt, mustard, worcestershire sauce, garlic powder, and 3/4 tsp old bay seasoning, then stir until fully combined and creamy. Fold in the finely chopped shrimp gently to distribute evenly, then add the hot sauce and stir once more. I find that creamy Greek yogurt gives these eggs a luxurious texture that's much richer than mayo-based versions.
• Spoon or pipe the filling from Step 3 into each egg white half, mounding it slightly for visual appeal. Top each filled egg with one of the reserved whole shrimp from Step 2, pressing gently so it adheres to the filling. Sprinkle the 1/2 tsp old bay seasoning and chives evenly over all the eggs. I like to use a small spoon to drizzle any remaining filling around the shrimp garnish for an elegant presentation.
• Cover the deviled eggs and refrigerate for at least 30 minutes before serving—this allows the flavors to meld and keeps them at the ideal temperature. Serve chilled straight from the refrigerator.