Name: Deviled Eggs with Old Bay Shrimp recipe
Ingredients: Eggs: The undisputed star of the show, large eggs are the foundation of any great deviled egg. You’ll need 12 large eggs for this recipe, which will yield 24 deviled egg halves (perfect for a party appetizer). Opt for fresh, high-quality eggs for the best flavor and texture. While you can use medium or extra-large eggs, cooking times might need slight adjustments. It’s crucial to start with cold eggs for easier peeling after boiling.; Mayonnaise: Mayonnaise is the creamy binder that brings the deviled egg filling together. ½ cup of mayonnaise is the ideal amount for this recipe, creating a rich and luscious texture without being overly greasy. Full-fat mayonnaise is highly recommended for the best flavor and creaminess. However, if you prefer a lighter option, you can use light mayonnaise or even a combination of light mayonnaise and Greek yogurt (see substitutions below). Choose a good quality mayonnaise that you enjoy the taste of, as it significantly impacts the final flavor.; Dijon Mustard: Dijon mustard adds a tangy zip and depth of flavor to the deviled egg filling. 1 tablespoon of Dijon mustard provides the perfect balance of sharpness without overpowering the other flavors. Dijon mustard is preferred over yellow mustard due to its more complex and sophisticated flavor profile. If you don’t have Dijon mustard, you can use a spicy brown mustard as a substitute, but the flavor will be slightly different.; Lemon Juice: Freshly squeezed lemon juice (1 tablespoon) brightens the flavor of the deviled egg filling and adds a touch of acidity that cuts through the richness of the mayonnaise and egg yolks. Fresh lemon juice is always superior to bottled lemon juice in terms of flavor. If you don’t have fresh lemons, bottled lemon juice can be used in a pinch, but try to use fresh whenever possible. Lime juice can be used as a substitute for a slightly different citrusy note.; Old Bay Seasoning: The magic ingredient that elevates this recipe! Old Bay seasoning (2 teaspoons) brings a signature Chesapeake Bay flavor profile to both the shrimp and the deviled egg filling itself. Its blend of celery salt, paprika, and other spices is perfectly suited for seafood and adds a savory, slightly spicy kick. Authentic Old Bay seasoning is highly recommended for this recipe. While some similar spice blends exist, they often lack the exact flavor profile of Old Bay.; Cooked Shrimp: Succulent, perfectly cooked shrimp are the crowning glory of these deviled eggs. You’ll need 1 pound of medium shrimp, peeled and deveined. Using pre-cooked shrimp simplifies the recipe significantly. Ensure you purchase cooked shrimp that is pink and firm, without any fishy odor. Frozen cooked shrimp is perfectly acceptable, just thaw it thoroughly before using. Medium shrimp are ideal as they are a good size for topping deviled eggs, but you can use small or large shrimp depending on your preference and availability.; Fresh Parsley (for garnish): Finely chopped fresh parsley adds a pop of color and a fresh, herbaceous note to the finished deviled eggs. Fresh parsley is preferred over dried parsley for its brighter flavor and visual appeal. Other fresh herbs like chives, dill, or cilantro could also be used as garnishes for a slightly different flavor profile.; Salt and Black Pepper: Essential seasonings to enhance all the other flavors. Salt and freshly ground black pepper are used to season both the deviled egg filling and the shrimp. Use kosher salt or sea salt for the best flavor. Freshly ground black pepper is always preferred over pre-ground pepper for its more robust and aromatic flavor.

Ingredients

Eggs: The undisputed star of the show, large eggs are the foundation of any great deviled egg. You’ll need 12 large eggs for this recipe, which will yield 24 deviled egg halves (perfect for a party appetizer). Opt for fresh, high-quality eggs for the best flavor and texture. While you can use medium or extra-large eggs, cooking times might need slight adjustments. It’s crucial to start with cold eggs for easier peeling after boiling.

Mayonnaise: Mayonnaise is the creamy binder that brings the deviled egg filling together. ½ cup of mayonnaise is the ideal amount for this recipe, creating a rich and luscious texture without being overly greasy. Full-fat mayonnaise is highly recommended for the best flavor and creaminess. However, if you prefer a lighter option, you can use light mayonnaise or even a combination of light mayonnaise and Greek yogurt (see substitutions below). Choose a good quality mayonnaise that you enjoy the taste of, as it significantly impacts the final flavor.

Dijon Mustard: Dijon mustard adds a tangy zip and depth of flavor to the deviled egg filling. 1 tablespoon of Dijon mustard provides the perfect balance of sharpness without overpowering the other flavors. Dijon mustard is preferred over yellow mustard due to its more complex and sophisticated flavor profile. If you don’t have Dijon mustard, you can use a spicy brown mustard as a substitute, but the flavor will be slightly different.

Lemon Juice: Freshly squeezed lemon juice (1 tablespoon) brightens the flavor of the deviled egg filling and adds a touch of acidity that cuts through the richness of the mayonnaise and egg yolks. Fresh lemon juice is always superior to bottled lemon juice in terms of flavor. If you don’t have fresh lemons, bottled lemon juice can be used in a pinch, but try to use fresh whenever possible. Lime juice can be used as a substitute for a slightly different citrusy note.

Old Bay Seasoning: The magic ingredient that elevates this recipe! Old Bay seasoning (2 teaspoons) brings a signature Chesapeake Bay flavor profile to both the shrimp and the deviled egg filling itself. Its blend of celery salt, paprika, and other spices is perfectly suited for seafood and adds a savory, slightly spicy kick. Authentic Old Bay seasoning is highly recommended for this recipe. While some similar spice blends exist, they often lack the exact flavor profile of Old Bay.

Cooked Shrimp: Succulent, perfectly cooked shrimp are the crowning glory of these deviled eggs. You’ll need 1 pound of medium shrimp, peeled and deveined. Using pre-cooked shrimp simplifies the recipe significantly. Ensure you purchase cooked shrimp that is pink and firm, without any fishy odor. Frozen cooked shrimp is perfectly acceptable, just thaw it thoroughly before using. Medium shrimp are ideal as they are a good size for topping deviled eggs, but you can use small or large shrimp depending on your preference and availability.

Fresh Parsley (for garnish): Finely chopped fresh parsley adds a pop of color and a fresh, herbaceous note to the finished deviled eggs. Fresh parsley is preferred over dried parsley for its brighter flavor and visual appeal. Other fresh herbs like chives, dill, or cilantro could also be used as garnishes for a slightly different flavor profile.

Salt and Black Pepper: Essential seasonings to enhance all the other flavors. Salt and freshly ground black pepper are used to season both the deviled egg filling and the shrimp. Use kosher salt or sea salt for the best flavor. Freshly ground black pepper is always preferred over pre-ground pepper for its more robust and aromatic flavor.

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Instructions

Hard-Boil the Eggs: Place the 12 large eggs in a large saucepan or pot. Cover them completely with cold water, ensuring the water is about an inch above the eggs. Bring the water to a rolling boil over high heat. Once boiling, immediately remove the pot from the heat, cover it tightly with a lid, and let it sit for 12 minutes. This “hot start” method helps prevent green rings around the yolks and ensures perfectly cooked yolks. After 12 minutes, immediately transfer the eggs to an ice bath (a bowl filled with ice water). Let them cool in the ice bath for at least 15 minutes. This rapid cooling stops the cooking process and makes the eggs much easier to peel.

Peel the Eggs: Gently tap each egg all over on a hard surface to crack the shell. Start peeling under cold running water, working your way under the shell and membrane. The cold water helps to separate the shell from the egg white. Peel all 12 eggs and pat them dry with paper towels.

Prepare the Deviled Egg Filling: Slice each peeled egg lengthwise in half. Gently remove the yolks and place them in a medium-sized mixing bowl. Arrange the egg white halves on a serving platter or a tray.

Mash the Egg Yolks: Using a fork, mash the egg yolks in the bowl until they are smooth and crumb-free. Ensure there are no large lumps remaining for a creamy filling.

Add Filling Ingredients: To the mashed egg yolks, add ½ cup of mayonnaise, 1 tablespoon of Dijon mustard, 1 tablespoon of lemon juice, and 1 teaspoon of Old Bay seasoning. Season with salt and black pepper to taste (start with about ¼ teaspoon of salt and ⅛ teaspoon of pepper and adjust as needed).

Mix the Filling: Use a fork or a rubber spatula to thoroughly mix all the ingredients together until the filling is smooth, creamy, and well combined. Taste the filling and adjust seasonings as needed. You might want to add a little more Dijon mustard, lemon juice, Old Bay, salt, or pepper to your preference.

Fill the Egg Whites: You can use a spoon to fill the egg white halves with the deviled egg filling, or for a more elegant presentation, use a piping bag. To use a piping bag, transfer the filling to a piping bag fitted with a decorative tip (like a star tip). Pipe the filling evenly into each egg white half, creating a swirl or rosette design. If using a spoon, simply mound a generous spoonful of filling into each egg white cavity.

Prepare the Old Bay Shrimp Topping: If using pre-cooked shrimp, ensure they are thawed if frozen. If using raw shrimp, you will need to cook them first. To quickly cook shrimp: Heat a skillet over medium-high heat with a drizzle of olive oil or butter. Add the 1 pound of cooked shrimp to the skillet. Sprinkle with the remaining 1 teaspoon of Old Bay seasoning, salt, and pepper to taste. Toss the shrimp to coat them evenly with the seasoning. Cook for just 1-2 minutes per side, or until they are heated through and slightly pinker (if using pre-cooked) or opaque and pink (if cooking raw). Be careful not to overcook shrimp, as they can become rubbery.

Assemble the Deviled Eggs with Shrimp: Once the shrimp are cooked and slightly cooled (or thawed and warmed if using pre-cooked), place one or two shrimp on top of each filled deviled egg half. Arrange the shrimp attractively, perhaps slightly curled or overlapping.

Garnish and Serve: Garnish the Deviled Eggs with Old Bay Shrimp with finely chopped fresh parsley. A sprinkle of extra paprika on top of the filling or shrimp is also a nice touch for added color and flavor. Serve immediately or chill for later (see make-ahead tips below).

Nutrition

Serving Size: one normal portion
Calories: 180-220
Sugar: 1g
Sodium: 300-400mg
Fat: 12-16g
Saturated Fat: 3-4g
Carbohydrates: 2-3g
Protein: 10-12g
Cholesterol: 200-250mg