Recipes > Appetizer

Louisiana Shrimp Deviled Eggs

Prep Time

15 minutes

Cook Time

0 minutes


6-12 people

This classic creamy appetizer by Chef Cory Bahr gets new flavor with fresh shrimp and Creole seasoning. You will definitely want these deviled eggs for your next party!


Louisiana Shrimp Deviled Eggs

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Kitchen Tip : Louisiana Shrimp Deviled Eggs


  • 6 Boiled Eggs

  • 1/2 Pound Crab Boil Poached Shrimp

  • 1 1/2 Tablespoon Mayonnaise

  • 1/2 Tablespoon Yellow Mustard

  • 1 Tablespoon Pickles, Chopped

  • 1 Pinch Chives

  • 1 Tablespoon Dill

  • Tony’s Original Creole Seasoning, to Taste

  • 3 Dashes Tony’s Pepper Sauce

  • Clear


  1. Cut your deviled eggs in halves (on the equator) removing the yolks and placing them in a bowl. Break apart yolks with a spoon.
  2. Roughly chop your shrimp and pickles, them combine with the yolks. Add chives, yellow mustard, mayonnaise, Tony’s Original Creole Seasoning and Tony’s Pepper Sauce. Combine well.
  3. To plate, use some of the deviled egg base to “glue” the boiled egg whites to the plate. Fill the egg whiles with the deviled egg base and top with dill and more Tony’s Pepper Sauce.

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