Deviled Eggs with Shrimp Filling

by Janice
(Rhode Island)

Can't remember how I came about this recipe but my guests always rave about it.


6 hard-boiled eggs
6 medium cooked shrimp, finely chopped
1/4 cup Mayonnaise
1 teaspoon yellow mustard
A dash of Tabasco sauce
1/4 tsp. garlic powder
2 green onions, finely chopped
salt, to taste

If you have your eggs precooked it makes it a lot easier and saves time when preparing this recipe for a party.

Peel the eggs and cut lengthwise into halves. Slip out the yolks and mash with a fork.

Stir together mayo, mustard, Tabasco sauce, garlic powder and salt; taste and adjust seasonings. Blend together with egg yolks.

Stir in shrimp and minced green onions. Fill whites with egg yolk mixture. You can also use a decorative pastry bag or in a pinch fill a plastic bag and cut a small part of the corner off the bag.

Arrange filled eggs on a serving dish.

Place dish in a plastic sealable container which allows enough space so cover doesn't hit eggs. Cover tightly and refrigerate.

Garnish with paprika before serving.

Yields 12 deviled eggs

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