Shrimp Deviled Eggs

Name: Shrimp Deviled Eggs
Total time: 20 min
Yield: 4 servings
Ingredients: 1/4 pound shrimp, peeled and deveined; 4 eggs; 2 or 3 tablespoons chopped good olives; 1 tablespoon minced onion; 2 tablespoons chopped parsley leaves, more for garnish; 1 teaspoon Worcestershire sauce; 1 teaspoon extra virgin olive oil; Salt and pepper to taste; 2 tablespoons mayonnaise.

By Mark Bittman

Total Time: 20 Minutes
Rating: 4(366)
Comments: Read comments

“Deviling” an egg usually refers to seasoning the cooked yolk with mustard or anything else that is spicy but not necessarily hot. Then you add your favored flavorings.

If I had to pick a favorite, it would be the deviled egg with shrimp. In this preparation, a fairly basic combo is jazzed up with chopped shrimp and olives; I like green, sometimes even pimiento-stuffed, for this.

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Ingredients

Yield:4 servings

¼pound shrimp, peeled and deveined
4eggs
2 or 3tablespoons chopped good olives
1tablespoon minced onion
2tablespoons chopped parsley leaves, more for garnish
1teaspoon Worcestershire sauce
1teaspoon extra virgin olive oil
Salt and pepper to taste
2tablespoons mayonnaise.

Ingredient Substitution Guide

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Preparation

Step 1
Bring a small pot of water to a boil. Add shrimp and cook until pink, about 2 minutes. Remove shrimp with a slotted spoon. Let cool a bit, then chop.
Step 2
Add eggs to pot, adding water, if necessary, to cover. Bring water just to a boil, then shut off heat. Cover pot and let eggs rest for 9 minutes, 10 minutes if eggs are large. Plunge eggs into a bowl of ice water. When cool enough to handle, peel.
Step 3
Halve eggs lengthwise and remove yolks. Mash yolks of 3 eggs in a medium bowl. Add chopped shrimp and remaining ingredients and mix well.
Step 4
Mound this mixture into egg whites. Crumble remaining yolk on top and garnish with parsley. Serve, or cover with plastic and refrigerate for up to a day; bring back to room temperature before serving.

Ratings

4 out of 5

366 user ratings

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Comments

Betsy7 years ago

This is a delicious deviled egg recipe which I will make again for Easter. The shrimp, olives, onions and Worcestershire Sauce bring a surprising texture and flavor to a deviled egg. Use any olives you have on hand. I'm not sure you can go wrong. I had a jar of pitted Kalamata. Easy!

Also closely followed the recipe for hard boiling the eggs, first bringing them out of the fridge for 20 mins. to warm up a little. They came out perfect. I won't hard boil an egg any other way again.

Jill7 years ago

I left an earlier review that these were bland. I was wrong. I mistakenly served them immediately instead of letting the flavors blend. Make these at least a couple hours in advance. Really good, I will definitely make again.

Barbara Thomas7 years ago

Try white Worchester sauce.

Karen J1 year ago

I didn’t have white Worcestershire so I used rice wine vinegar and it was delicious!

Rebecca2 years ago

Would it be good to make these a day ahead? Would help with my time management if I could do that. Thanks!

Terry2 years ago

I like to poach the shrimp in salty water with whole stems of parsley and laurel leaves. This gives the shrimp more depth of flavor. Otherwise, they can get slightly lost in the other strong seasonings in this dish.

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