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Deviled Eggs with Old Bay Shrimp Recipe

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4.2 from 5 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 12 servings

Description

These Deviled Eggs with Old Bay Shrimp combine classic creamy deviled egg filling with flavorful, tangy pickled shrimp seasoned with Old Bay. The eggs are stuffed with a smooth mixture of egg yolks, mayonnaise, dill pickle juice, mustard, hot sauce, and spices, then topped with shrimp marinated in white wine vinegar for a refreshing bite. Garnished with paprika, green onions, and fresh dill, this appetizer is perfect for gatherings or a sophisticated snack.

Ingredients

Shrimp and Pickling

  • 24 rock or bay shrimp (cooked and peeled)
  • 1 cup white wine vinegar

    • Deviled Egg Filling

    • 12 hard-boiled eggs
    • 1/2 cup mayonnaise
    • 2 tablespoons dill pickle juice
    • 1 teaspoon stone ground mustard
    • 1 tablespoon hot sauce (optional)
    • 1/2 teaspoon paprika (plus extra for garnishing)
    • 1 teaspoon Old Bay seasoning
    • 1/2 teaspoon salt

    Garnish

    • Chopped fresh dill
    • Chopped green onions

Instructions

  1. Peel and Pickle Shrimp: In a large bowl, combine the cooked and peeled shrimp with 1 cup of white wine vinegar. Refrigerate the shrimp mixture for 20 to 30 minutes to allow the shrimp to pickle and absorb tangy flavor.
  2. Prepare Egg Yolks: Cut the hard-boiled eggs in half lengthwise and carefully remove the yolks. Place the yolks in a medium bowl for the filling.
  3. Make Filling: Add mayonnaise, dill pickle juice, stone ground mustard, hot sauce (if using), paprika, Old Bay seasoning, and salt to the egg yolks. Mix all ingredients thoroughly until smooth and creamy.
  4. Drain and Dry Shrimp: After pickling, drain the shrimp and lay them on paper towels. Pat dry gently to remove excess vinegar before using as topping.
  5. Fill Egg Whites: Evenly distribute the filling mixture among the hollowed egg whites. For a decorative touch, use a piping bag fitted with a large star tip to pipe the filling neatly into each egg white half.
  6. Top with Shrimp and Garnish: Place one pickled shrimp on top of each filled egg half. Sprinkle extra paprika and Old Bay seasoning over the eggs. Garnish with chopped fresh dill and green onions for added color and flavor.
  7. Serve or Refrigerate: Serve immediately as a refreshing appetizer, or cover and refrigerate to serve chilled later.

Notes

  • Use cooked and peeled shrimp to save prep time; fresh shrimp can be cooked before pickling if preferred.
  • Adjust hot sauce quantity to your spice preference or omit for milder flavor.
  • Make the deviled eggs a few hours in advance to let flavors meld, but add shrimp just before serving for the best texture.
  • Old Bay seasoning is a signature blend that adds a classic seafood flavor, but you can substitute with your favorite seafood seasoning if unavailable.
  • Use a piping bag with a star tip for attractive presentation, or simply spoon the filling if you prefer a rustic look.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sarabaking.com/deviled-eggs-with-old-bay-shrimp-recipe/