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Shrimp Deviled Eggs

Prep Time

5 minutes

Cook Time

30 minutes

Servings

3-6 people

Put some Spring into your step with this perfect Shrimp Deviled Eggs recipe by @michaelgulotta! These bites make for a great snack at home or an easy-to-make potluck or party appetizer that everyone will love!

Shrimp Deviled Eggs

Shop Tony's Flavors In This Recipe

Ingredients

  • 6 Extra Large Eggs

  • 1/2 Cup Mayo

  • 1 Tablespoon Creole Mustard

  • 2 Teaspoons Tony’s Original Creole Seasoning

  • 2 Tablespoons Pickled Jalapeño

  • 1/2 Cup Chopped Cooked Shrimp

  • Tony Chachere’s 30-minute Seafood Marinade

  • 1/4 Cup Mayonnaise

  • 3 Strips Bacon, Chopped

  • Green Onions for Garnish
  • Clear

Directions

  1. Add eggs to a medium pot and completely cover eggs with water. Turn heat to high. After water begins to boil, turn off heat and let sit for 10 minutes.
  2. Drain boiling water and rinse eggs with cold water. While the eggs are still warm, peel them under cool running water.
  3. Slice eggs and remove yolks. Place in a small bowl and arrange egg whites on a plate.
  4. Mash yolks with a whisk then stir in mayonnaise, mustard, relish and Tony’s More Spice Seasoning. Add ingredients a little at a time. Use more, or less, mayonnaise depending on the desired creaminess of the mixture. Whisk mixture until completely smooth.

For the Shrimp Salad:

  1. In a large bowl, mix cooked, chopped shrimp with Tony’s 30-minute Seafood Marinade.
  2. Combine mayonnaise, Tony’s Creole Seasoning, bacon and jalapeños and stir until consistent.

For the Build:

  1. Fill egg whites with 1/2 tablespoon of shrimp salad.
  2. Place yolk mixture in a piping bag and twist the top to force the mixture to the bottom of the bag removing any air.
  3. Pipe the egg yolk on top of the shrimp salad.
  4. Garnish eggs with bacon and green onions.

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