Flavorful Shrimp Deviled Eggs

You know what’s funny about deviled eggs? They show up at nearly every party I host, but somehow there’s never any leftovers. I’ve been making the classic version for years, but lately I’ve been mixing things up by adding shrimp to the mix – and let me tell you, it’s been a game changer!

These shrimp deviled eggs have become my go-to appetizer when I want something that looks fancy but doesn’t keep me in the kitchen all day. I usually prep them a few hours before guests arrive, which gives the flavors time to come together nicely. Plus, they’re perfect for those times when you need something a little more special than the usual party snacks.

If you love both deviled eggs and shrimp, this recipe is right up your alley. It combines the best of both worlds – the creamy, tangy filling we all know and love, with a seafood twist that makes people ask for the recipe every single time.

What Kind of Shrimp Should I Use?

Medium-sized shrimp (around 31-35 count per pound) are perfect for this recipe since they’ll sit nicely on top of each deviled egg without overwhelming it. Fresh shrimp is great if you can get it, but don’t worry – good quality frozen shrimp will work just as well, and they’re often fresher since they’re frozen right after being caught. When shopping, look for raw shrimp that are already peeled and deveined to save yourself some prep time, but make sure they still have their tails on since this adds a nice presentation touch. If you’re using frozen shrimp, just thaw them overnight in the fridge or place them in a colander under cool running water for about 5 minutes.

Options for Substitutions

This fancy twist on deviled eggs has some room for substitutions if you need them:

• Mayonnaise: If mayo isn’t your thing, try using Greek yogurt instead. You might want to add an extra teaspoon of mustard to balance the tanginess.
• Buttermilk: No buttermilk? Mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar, let it sit for 5 minutes, and you’re good to go.
• Sweet pickle relish: You can use finely chopped dill pickles or even capers as a replacement. Just adjust the amount to taste since these options are less sweet.
• Cornmeal: If you’re out of cornmeal, you can use all flour for the coating. The texture will be slightly different, but still tasty.
• Old Bay seasoning: You can make your own by mixing paprika, celery salt, black pepper, and a pinch of cayenne. Or try Cajun seasoning as an easy swap.
• Canola oil: Any neutral oil with a high smoke point works here – vegetable oil, peanut oil, or even avocado oil are good options.
• Fresh dill: Out of fresh dill? Try fresh parsley, chives, or even a light sprinkle of dried dill as a garnish.

Watch Out for These Mistakes While Cooking

The success of shrimp deviled eggs heavily depends on how you handle both the eggs and shrimp – overcooked eggs will develop that unpleasant green ring around the yolk, while rubbery shrimp can ruin the entire dish. To perfectly boil your eggs, place them in already boiling water for exactly 10 minutes, then immediately transfer them to an ice bath to stop the cooking process. When it comes to frying the shrimp, a common mistake is overcrowding the oil, which drops the temperature and results in greasy, soggy coating – instead, fry in small batches and maintain oil temperature between 350-375°F. The third crucial error to avoid is not patting your shrimp completely dry before dredging in the flour mixture, as any excess moisture will prevent the coating from getting crispy – take the extra minute to thoroughly dry them with paper towels after the buttermilk soak. For the best texture and flavor, make sure to season your egg filling generously and taste before filling the whites, as cold temperatures can dull flavors.

What to Serve With Shrimp Deviled Eggs?

These shrimp deviled eggs make a fantastic appetizer that pairs really well with other party-friendly foods. I like to serve them alongside some crisp vegetable crudités with ranch dip to balance out the richness of the eggs and fried shrimp. For a complete appetizer spread, add some cheese and crackers, or go for southern-inspired sides like pickled vegetables and mini cornbread muffins. If you’re serving these at a cocktail party, they go great with cold beverages like cucumber water, sweet tea, or even a light white wine.

Storage Instructions

Keep Fresh: These shrimp deviled eggs are best enjoyed the same day they’re made, but you can keep them in an airtight container in the fridge for up to 24 hours. The fried shrimp topping might lose some of its crunch over time, so I recommend adding it just before serving if you’re planning to make these ahead.

Make Ahead: You can prep components separately to save time. Make the deviled egg filling and store it in a piping bag in the fridge for up to 2 days. The egg whites can be stored separately in an airtight container. As for the shrimp, it’s best to fry them fresh when you’re ready to assemble, as this keeps them nice and crispy.

Serve: When you’re ready to serve, take the eggs out of the fridge about 15-20 minutes before serving to take the chill off. This helps bring out the best flavors. Remember to add any garnishes like fresh dill at the last minute to keep them looking fresh.

Preparation Time	15-20 minutes
Cooking Time	15-30 minutes
Total Time	30-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 2800-3200
• Protein: 150-180 g
• Fat: 210-250 g
• Carbohydrates: 180-200 g

Ingredients

• 12 extra-large eggs
• 1/3 cup creamy mayonnaise
• 1 tablespoon sweet pickle relish
• 2 teaspoons sour cream
• 2 teaspoons mustard
• 2 teaspoons all-purpose seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Chopped fresh dill for garnish
• 24 medium shrimp (approximately 1 pound), peeled and deveined, tails attached
• 1 cup full-fat buttermilk
• Canola oil for frying
• 1 1/2 cups standard flour
• 1/2 cup regular cornmeal
• 2 teaspoons seafood spices, like old bay
• 1 teaspoon kosher salt

Step 1: Boil and Prepare the Eggs

Place the eggs in a large saucepan and cover them with cold water.

Bring the water to a boil.

Once boiling, remove the pan from the heat, cover it, and let the eggs stand for 11 minutes.

Afterward, drain the eggs and run them under cold water until cool enough to handle.

Peel the eggs and slice them in half lengthwise.

Scoop the yolks into the bowl of a food processor.

Step 2: Make the Deviled Egg Filling

To the food processor with the egg yolks, add mayonnaise, relish, sour cream, mustard, and House Seasoning.

Process the mixture until it becomes smooth.

Season with salt and pepper to taste.

Transfer this yolk mixture into a piping bag fitted with a star tip, and fill each egg white half with the yolk filling.

Refrigerate the deviled eggs until ready to serve.

Step 3: Prepare the Shrimp and Heat the Oil

In a large bowl, combine the shrimp with buttermilk and let them stand while you prepare the cooking oil.

Pour enough oil into a Dutch oven to reach 2 inches up the sides and heat it to 350°F (175°C).

Step 4: Coat and Fry the Shrimp

In a shallow dish, whisk together the flour, cornmeal, seafood seasoning, and salt.

Working in batches, remove the shrimp from the buttermilk and dredge them in the flour mixture, ensuring they are well coated.

Add the shrimp to the hot oil and fry them until they are golden brown, about 2 to 3 minutes on each side.

Step 5: Serve

Once all shrimp are fried, drain them on a paper towel-lined plate.

Place them alongside the deviled eggs for a delicious appetizer combination.

Serve as part of your meal or enjoy alone as a flavorful snack.