Deviled Shrimp Deviled Eggs


Recipe courtesy of Louisiana Kitchen & Culture

Makes 24 pieces.

  • 12 hardboiled eggs
  • ½ cup mayonnaise
  • 4 teaspoons mustard
  • 1 teaspoon hot chile oil or to taste
  • salt and pepper to taste
  • Deviled Shrimp (recipe follows)
  • Pickled Shrimp (recipe follows)


Deviled Shrimp

  • ½ pound cooked shrimp, chopped
  • ¼ cup mayonnaise
  • 1 tablespoon grainy mustard
  • 1 tablespoon chili sauce
  • 2 teaspoons minced green onion, white parts
  • 1 teaspoon minced garlic
  • 2 teaspoons minced green onions, green parts
  • 1 teaspoon minced fresh parsley
  • ½ teaspoon minced capers
  • ½ teaspoon sweet pickle relish
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon granulated onion
  • ¼ teaspoon celery seeds
  • salt and cayenne pepper to taste

Process all ingredients in a food processor until finely chopped; taste and adjust seasoning.


Pickled Shrimp

  • 24 large Louisiana shrimp, boiled and peeled
  • 24 thin slices of jalapeño pepper
  • 2 tablespoons fresh parsley
  • 1 tablespoon minced onion
  • zest and juice of 2 lemons
  • 1 clove garlic, chopped
  • ¼ cup olive oil
  • 1 cup rice vinegar
  • salt and pepper to taste

Combine all ingredients, refrigerate, and let marinate for 1 hour, stirring occasionally.

Deviled Shrimp Deviled Eggs

Deviled Shrimp Deviled Eggs

Click image to enlarge



Halve the eggs lengthwise; transfer the yolks to the bowl of a food processor and add the mayonnaise, mustard, and hot chile oil. Process, scraping down the bowl, until a smooth paste is formed. Season to taste with salt and pepper.

Spoon or pipe Deviled Shrimp mixture into the cavity of each egg white, filling just over half way. Pipe the yolk mixture  on top of the deviled shrimp mixture; top each with a Pickled Shrimp and a slice of the jalapeño pickled with the shrimp. Serve chilled or at room temperature.


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