Deviled Eggs with Old Bay Shrimp recipe

Deviled eggs have always been a party staple in our house. Whether it’s a summer barbecue, a holiday gathering, or just a casual get-together with friends, a platter of deviled eggs is guaranteed to disappear in minutes. But sometimes, even beloved classics need a little refresh. That’s where this Deviled Eggs with Old Bay Shrimp recipe completely blew us away. It takes the creamy, tangy goodness of traditional deviled eggs and elevates it to a whole new level with succulent, Old Bay seasoned shrimp. The combination is simply divine – the smooth, rich egg yolk filling perfectly complements the sweet, slightly spicy shrimp, creating a flavor explosion that’s both familiar and excitingly different. The first time I served these, they were an instant hit. Guests couldn’t stop raving about them, and they vanished faster than I could refill the platter! This recipe is not just an appetizer; it’s a statement, a sophisticated yet effortless way to impress your guests and add a touch of coastal elegance to any occasion. Get ready to rediscover deviled eggs in the most delicious way possible.

Ingredients

This Deviled Eggs with Old Bay Shrimp recipe is surprisingly simple, relying on fresh, high-quality ingredients to create a truly exceptional appetizer. Here’s what you’ll need to make these flavorful bites:

• Eggs: 12 large eggs – The foundation of our deviled eggs! Large eggs are standard for most recipes and provide a good size for both the egg white “boats” and the creamy yolk filling. For the best results, use fresh eggs, but eggs that are a few days old are actually easier to peel after boiling.
• Shrimp: ½ pound (approximately 225g) – Medium shrimp, peeled and deveined, are ideal for this recipe. Their size is perfect for topping the deviled eggs without being overwhelming. You can use fresh or frozen shrimp (thawed completely). Look for shrimp that are labeled “26/30 count” or similar, which indicates the number of shrimp per pound.
• Mayonnaise: ½ cup (approximately 120ml) – Full-fat mayonnaise is highly recommended for the richest flavor and creamiest texture. It provides the base for the deviled egg filling and contributes to its signature tang. You can use your favorite brand. Light mayonnaise can be used as a lower-fat option, but it will result in a slightly less rich filling.
• Sour Cream: ¼ cup (approximately 60ml) – Full-fat sour cream adds a lovely tang and creaminess to the filling, complementing the mayonnaise and horseradish. It also helps to lighten the texture slightly. Reduced-fat sour cream can be substituted if desired.
• Dijon Mustard: 1 tablespoon – Dijon mustard provides a subtle sharpness and depth of flavor that enhances the other ingredients. Its distinct tanginess is key to the classic deviled egg taste. Whole grain Dijon mustard can also be used for a slightly different texture and flavor profile.
• Prepared Horseradish: 1-2 teaspoons (or to taste) – Prepared horseradish (not horseradish sauce or creamed horseradish) adds a zesty kick that balances the richness of the eggs and mayonnaise and complements the Old Bay seasoning. Start with 1 teaspoon and add more to your liking, depending on your preference for horseradish intensity. Freshly grated horseradish can be used for a more potent flavor, but prepared horseradish is readily available and convenient.
• Old Bay Seasoning: 1-2 tablespoons (or to taste) – Old Bay seasoning is the star spice blend that gives the shrimp its signature Chesapeake Bay flavor. It’s a blend of herbs and spices, including celery salt, black pepper, and paprika, that perfectly complements seafood. Use 1 tablespoon for a moderate Old Bay flavor and 2 tablespoons for a more pronounced taste.
• Fresh Lemon Juice: 1 tablespoon – Fresh lemon juice brightens the flavors of the filling and shrimp, adding a touch of acidity that balances the richness. Bottled lemon juice can be used in a pinch, but fresh juice is always preferred for its brighter flavor.
• Fresh Parsley (for garnish): 2 tablespoons, chopped – Fresh parsley adds a pop of color and a fresh, herbaceous note that complements the deviled eggs and shrimp. It’s an optional but highly recommended garnish. Fresh dill or chives can also be used.
• Paprika (for garnish, optional): A pinch – Paprika (sweet or smoked) adds a touch of color and a subtle flavor to the deviled eggs. It’s a classic garnish for deviled eggs and is optional in this recipe.
• Salt: To taste – Kosher salt or sea salt are preferred for their clean flavor. Salt is essential for seasoning both the shrimp and the deviled egg filling.
• Black Pepper: Freshly ground, to taste – Freshly ground black pepper adds a touch of warmth and spice to both the shrimp and the filling.

Ingredient Notes for Optimal Flavor:

• Egg Quality: Use good quality, fresh eggs for the best flavor and texture.
• Shrimp Freshness: If using fresh shrimp, ensure they smell fresh and not fishy. If using frozen shrimp, thaw them completely and pat them dry before cooking.
• Mayonnaise Choice: High-quality, full-fat mayonnaise contributes significantly to the creamy texture and rich flavor.
• Old Bay Seasoning Authenticity: Old Bay seasoning is crucial for the signature flavor of this recipe. Don’t substitute it with other seafood seasonings, as it has a unique and distinct blend.
• Fresh Herbs: Fresh parsley (or dill/chives) adds a vibrant freshness that dried herbs cannot replicate.

Instructions

Making Deviled Eggs with Old Bay Shrimp is a breeze, perfect for preparing ahead of time for parties or gatherings. Here’s a step-by-step guide to creating these delectable appetizers:

1. Hard Boil the Eggs: Place the eggs in a large saucepan and cover them with cold water. The water should be about an inch above the eggs. Bring the water to a rolling boil over high heat. Once boiling, remove the pan from the heat, cover it, and let it stand for 12 minutes for perfectly hard-boiled eggs. After 12 minutes, immediately transfer the eggs to an ice bath (a bowl of ice water) to stop the cooking process and make them easier to peel. Let them cool completely in the ice bath for at least 15 minutes.
2. Cook the Shrimp: While the eggs are cooling, prepare the shrimp. In a medium skillet, melt 1 tablespoon of butter or olive oil over medium heat. Add the peeled and deveined shrimp to the skillet and sprinkle generously with Old Bay seasoning (start with 1 tablespoon, adding more to taste). Cook the shrimp for 2-3 minutes per side, or until they are pink, opaque, and cooked through. Be careful not to overcook them, as they can become rubbery. Remove the cooked shrimp from the skillet and let them cool slightly. Once cool enough to handle, coarsely chop about half of the shrimp for the deviled egg filling. Leave the remaining shrimp whole or halved lengthwise for garnish.
3. Peel and Prepare the Eggs: Gently tap the cooled eggs all over to crack the shells. Peel the eggs under cold running water, starting from the larger end. The ice bath should make the shells slip off easily. Cut each peeled egg lengthwise in half. Carefully remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving platter or deviled egg tray.
4. Make the Deviled Egg Filling: Using a fork, mash the egg yolks in the bowl until they are smooth and crumbly. Add mayonnaise, sour cream, Dijon mustard, prepared horseradish, lemon juice, salt, and black pepper to the mashed yolks. Stir everything together until the filling is creamy and well combined. Taste the filling and adjust seasonings as needed, adding more horseradish for a spicier kick, lemon juice for more tang, or salt and pepper to taste. Stir in the chopped Old Bay shrimp into the yolk filling and mix gently to combine.
5. Fill the Egg Whites: You can fill the egg whites using a spoon or for a more polished look, transfer the yolk filling to a piping bag fitted with a decorative tip (star tip or round tip works well). Pipe the filling evenly into the hollows of the egg white halves. If using a spoon, simply spoon the filling into each egg white half, mounding it slightly.
6. Garnish and Serve: Garnish each deviled egg with a piece of cooked shrimp (whole or halved lengthwise), a sprinkle of fresh chopped parsley, and a pinch of paprika, if desired. Refrigerate the deviled eggs for at least 30 minutes to allow the flavors to meld and for the eggs to chill thoroughly before serving. This is optional but recommended for best flavor and texture. Serve chilled and enjoy!

Tips for Perfect Deviled Eggs:

• Perfectly Hard-Boiled Eggs: Follow the 12-minute boiling method and ice bath for easy-to-peel and perfectly cooked eggs.
• Don’t Overcook Shrimp: Overcooked shrimp are rubbery and tough. Cook them just until pink and opaque.
• Chill Thoroughly: Chilling the deviled eggs before serving allows the flavors to blend and the filling to firm up, making them even more delicious.
• Make Ahead (Components): You can hard-boil the eggs and cook the shrimp a day in advance and store them separately in the refrigerator. Assemble the deviled eggs just before serving for the freshest taste.
• Adjust Seasonings: Taste and adjust the seasonings in both the shrimp and the deviled egg filling to your liking. Don’t be afraid to experiment with the amount of Old Bay seasoning and horseradish.

Nutrition Facts

(Approximate values per serving, assuming 2 deviled egg halves per serving, making 6 servings from the recipe. Nutritional values can vary based on specific ingredients and serving size.)

• Serving Size: 2 deviled egg halves
• Calories: Approximately 200-250 kcal
• Total Fat: 15-20g
  • Saturated Fat: 4-6g (primarily from egg yolks and mayonnaise)
• Cholesterol: 250-300mg (primarily from egg yolks)
• Sodium: 250-350mg (depending on salt added and ingredients)
• Total Carbohydrates: 3-5g
  • Dietary Fiber: <1g
  • Sugars: 1-2g (naturally occurring sugars in ingredients)
• Protein: 10-12g
• Vitamin A: Moderate (from egg yolks)
• Vitamin B12: Excellent source (from eggs and shrimp)
• Choline: Excellent source (from egg yolks)
• Selenium: Good source (from shrimp and eggs)
• Other Micronutrients: Contains trace amounts of other vitamins and minerals found in eggs, shrimp, and seasonings.

Important Notes:

• Calorie Variation: The calorie count can vary depending on the type and amount of mayonnaise and sour cream used, the size of the eggs and shrimp, and the serving size. Using light mayonnaise and reduced-fat sour cream will reduce the calorie and fat content.
• Cholesterol Content: Deviled eggs are relatively high in cholesterol due to the egg yolks. Individuals monitoring their cholesterol intake should be mindful of portion sizes and consider using egg whites only for a lower-cholesterol option (although this will significantly alter the recipe).
• Protein Rich: This appetizer is a good source of protein from both the eggs and shrimp, making it a satisfying and relatively nutritious option.
• Sodium Content: The sodium content can vary depending on the amount of salt added and the sodium content of the Old Bay seasoning and mayonnaise. Be mindful of sodium levels if you are watching your sodium intake.
• Nutrient Density: Eggs and shrimp are nutrient-dense foods, providing various vitamins and minerals. This appetizer offers a good source of protein and several micronutrients.

Preparation Time

Deviled Eggs with Old Bay Shrimp are relatively quick to prepare, especially if you make components ahead of time.

• Prep Time: 20-25 minutes (including boiling eggs, cooking shrimp, peeling eggs, preparing filling)
• Chill Time: 30 minutes (optional but recommended)
• Total Time: 50-55 minutes (without chilling) or 1 hour 25 minutes (with chilling)

Time-Saving Tips:

• Cook Eggs and Shrimp Simultaneously: While the eggs are boiling and cooling, you can cook the shrimp to maximize efficiency.
• Use Pre-Cooked Shrimp (Convenience): If you are extremely short on time, you can use pre-cooked shrimp to save a few minutes of cooking time. Just make sure to thaw them completely and pat them dry before chopping and garnishing.
• Make Components Ahead: Hard-boil eggs and cook shrimp a day in advance and store them separately in the refrigerator. Assemble the deviled eggs closer to serving time.
• Simple Filling Method: Use a spoon to fill the egg whites instead of piping for a slightly quicker filling process.

How to Serve

Deviled Eggs with Old Bay Shrimp are elegant and flavorful appetizers perfect for a variety of occasions. Here are some serving suggestions to make your presentation shine:

Serving Suggestions:

• Appetizer Platters: Arrange the deviled eggs on a platter alongside other appetizers like cheese and crackers, olives, crudités, or charcuterie for a beautiful and diverse spread.
• Deviled Egg Trays: Use a dedicated deviled egg tray to keep the eggs securely in place and make serving easier. These trays come in various materials and styles, from classic ceramic to modern acrylic.
• Individual Servings: For a more formal setting, serve 1-2 deviled egg halves per person as a starter or amuse-bouche.
• Garnishes and Presentation:
  • Fresh Herbs: Chopped fresh parsley, dill, or chives are classic garnishes that add color and freshness.
  • Paprika: A sprinkle of paprika (sweet or smoked) adds a touch of color and subtle flavor.
  • Lemon Wedges: Serve with lemon wedges for guests to squeeze extra lemon juice over the eggs if desired.
  • Hot Sauce: Offer a side of hot sauce (like Tabasco or sriracha) for those who like a little extra heat.
  • Microgreens: Microgreens add a delicate visual appeal and a slightly peppery flavor.
  • Old Bay Sprinkle: A light dusting of Old Bay seasoning on top can enhance the visual appeal and reinforce the flavor theme.

Serving Occasions:

• Cocktail Parties: Elegant and bite-sized, perfect for cocktail parties and happy hour gatherings.
• Holiday Gatherings: A sophisticated addition to Easter brunch, Thanksgiving appetizers, or Christmas parties.
• Summer Barbecues and Cookouts: A refreshing and flavorful appetizer for outdoor summer events.
• Seafood Feasts: Naturally complements seafood-themed meals and gatherings.
• Bridal Showers and Baby Showers: A pretty and crowd-pleasing appetizer for celebratory events.
• Brunch: A delightful addition to brunch spreads, offering a savory and flavorful option.

Serving Temperature:

• Serve Chilled: Deviled Eggs with Old Bay Shrimp are best served chilled. Refrigerate them for at least 30 minutes before serving to allow the flavors to meld and the filling to firm up.
• Keep Chilled: If serving outdoors or in a warm environment, keep the deviled eggs chilled on ice or a chilled serving platter to maintain their freshness and prevent them from becoming too warm.

Additional Tips for the Best Deviled Eggs with Old Bay Shrimp

1. Prevent Green Egg Yolks: To avoid the unsightly green ring around the yolks of hard-boiled eggs, don’t overcook them. Follow the 12-minute boiling method and immediately transfer the eggs to an ice bath. Overcooking and slow cooling are the main culprits for green yolks.
2. Easy Egg Peeling: For easier egg peeling, use eggs that are a few days old rather than very fresh eggs. The air sac between the shell and the egg white is larger in older eggs, making them peel more easily. Also, peeling under cold running water helps to separate the shell from the egg white.
3. Make it Spicy (Optional): If you like a spicier deviled egg, add a pinch of cayenne pepper or a dash of hot sauce to the yolk filling. You can also use a spicier prepared horseradish or garnish with thinly sliced jalapeños for an extra kick.
4. Creamier Filling Hack: For an even creamier and smoother filling, consider passing the cooked egg yolks through a fine-mesh sieve or ricer before mashing them with the other ingredients. This will remove any lumps and create an ultra-smooth texture.
5. Vegetarian Deviled Eggs (Variation): For a vegetarian option, omit the shrimp and consider adding finely diced celery, red onion, or capers to the yolk filling for added texture and flavor. You can also garnish with a sprinkle of paprika and fresh herbs for a classic vegetarian deviled egg.

FAQ Section

Q1: Can I make Deviled Eggs with Old Bay Shrimp ahead of time?

A: Yes, you can prepare Deviled Eggs with Old Bay Shrimp up to a day in advance. It’s best to prepare the components separately: hard-boil the eggs, cook the shrimp, and make the yolk filling. Store the filled egg whites and the cooked shrimp separately in airtight containers in the refrigerator. Assemble and garnish the deviled eggs a few hours before serving for the freshest presentation. Avoid assembling them too far in advance, as the egg whites can become slightly watery over time.

Q2: I don’t like horseradish, can I omit it from the recipe?

A: Yes, you can omit the horseradish if you don’t like it. The deviled eggs will still be delicious without it. However, the horseradish adds a subtle zesty kick that balances the richness of the eggs and mayonnaise and complements the Old Bay seasoning. If you omit it, you might want to add a little extra Dijon mustard or lemon juice for a bit more tang.

Q3: Can I use imitation crab meat instead of shrimp to save money?

A: While you can use imitation crab meat as a budget-friendly alternative to shrimp, it will significantly alter the flavor and texture of the deviled eggs. Imitation crab meat is typically sweeter and less flavorful than shrimp. For the best flavor and authentic Deviled Eggs with Old Bay Shrimp experience, using real shrimp is highly recommended.

Q4: How long will Deviled Eggs with Old Bay Shrimp last in the refrigerator?

A: Deviled Eggs with Old Bay Shrimp are best consumed within 2-3 days when stored properly in the refrigerator. Store them in an airtight container to prevent them from drying out or absorbing odors from the refrigerator. However, for optimal freshness and flavor, it’s best to enjoy them within 24 hours of making them.

Q5: Can I make these deviled eggs with different seasonings instead of Old Bay?

A: Yes, you can experiment with different seasonings for both the shrimp and the deviled egg filling. For a spicier option, use Cajun seasoning or Creole seasoning instead of Old Bay. For a Mediterranean flavor, try using lemon pepper seasoning or a blend of oregano, thyme, and garlic powder. For an Asian-inspired twist, use ginger, garlic, and soy sauce to season the shrimp. Feel free to get creative and customize the recipe to your taste preferences!

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