Shrimp Deviled Eggs

Shrimp deviled eggs are one of those snacky little things that look like you tried hard… but really, you just boiled some eggs and popped a shrimp on top. That's it. But somehow they feel extra. Like, "ooh, who brought the fancy eggs?" kind of extra. I love making these for holidays or weekends when we're all grazing and chatting and need a little something creamy and salty and satisfying. Plus they are quick and easy to make!

How to Make Shrimp Deviled Eggs

Deviled eggs have been around forever. The name "deviled" just means they've got a little kick, usually mustard or something tangy mixed into the yolks, but no actual devilry involved, I promise. Over the years, they've gone from retro finger food to full-blown appetizer royalty, and I'm so here for the comeback. They're easy to make ahead AND easy to grab off a plate.

And when you're eating low carb or sugar free, they just make sense. No weird ingredients, no carb-filled surprises. Just eggs, mayo, mustard, and whatever toppings your heart desires. They're naturally high in protein and fat, which keeps you full and happy without needing a pile of chips or crackers to go with them. I can eat a few of these and feel totally satisfied, like I got a real snack, not just some sad attempt at "clean eating."

Plus, they're super customizable. You can keep it classic with paprika and pickles, or you can dress 'em up like I did here with shrimp on top. I've even seen people add bacon, jalapeños, smoked salmon, go wild. The point is, deviled eggs are one of those rare things that check all the boxes: simple, nostalgic, naturally low carb and high protein, and still feel kinda fun.

Ingredients You'll Need For This Recipe

• 6 large eggs
• ⅓ cup mayonnaise
• 2 tablespoon dijon mustard
• 12 extra small cooked shrimp, thawed

Step By Step Instructions

1. Start by boiling your eggs. Just place them in a saucepan, cover with water, and bring it to a boil. Once it hits a boil, turn off the heat, cover it with a lid, and let them sit and steam for about 10 minutes.
2. Drain the hot water and run the eggs under cold water (or pop them into an ice bath if you’re feeling fancy). Crack, peel, and rinse off any leftover shell bits.
3. Slice each egg in half lengthwise, scoop out the yolks, and pop the whites onto a serving plate.
4. Mash up the yolks in a bowl with a fork, then mix in your mayo and mustard until it's nice and smooth. Taste it. Add a little salt or more mustard if you want that extra zing.
5. Spoon or pipe that creamy yolk mixture back into the egg whites. No need to get all perfect here, rustic is charming.
6. Top each one with a shrimp. That's the magic touch.
7. Stick the whole tray in the fridge for about 30 minutes before serving so they firm up a bit and get nice and cold. Then serve 'em up and enjoy!

Tips and Tricks

1. Use older eggs for easier peeling.
I know it sounds weird, but super fresh eggs are the worst when it comes to peeling. If you've got eggs that have been hanging out in the fridge for a week or two, use those. The shells slide off way easier and save you from that sad, cratered egg white situation.

2. Pat the shrimp dry.
Before topping your deviled eggs, give the shrimp a little pat with a paper towel. If they're too wet, they'll make your filling slippery and soggy, and no one wants a soggy deviled egg. Dry shrimp = happy eggs.

PIN FOR LATER!

I hope these shrimp deviled eggs make it to your next party plate, or even just your weekend snack tray. They're simple, satisfying, and just a little bit fancy. Let me know if you give them a try! xoxo Olivia

If you loved this deviled egg recipe, check out these others:

• Easy Keto Deviled Eggs
• Low Carb Pumpkin Deviled Eggs
• Healthy Greek Yogurt Deviled Eggs Without Mayo