Shrimp Creole Deviled Eggs

Spice up every day Deviled Eggs, and make my delicious and easy recipe for Shrimp Creole Deviled Eggs. Sure to be a new family favorite!

Can you believe that Easter is right around the corner? What do you do when you have an excess of hard boiled eggs? Make deviled eggs of course. I’m excited to share three kicked-up deviled egg recipes with you this week. To start off the week, I’m sharing with you my recipe for Shrimp Creole Deviled Eggs.

Ingredients:

• Hard Boiled Eggs
• Mayonnaise
• Dijon Mustard
• Creole or Cajun Seasoning
• Red Wine Vinegar
• Radish
• Shrimp
• Dried Onion Flakes
• Fresh Dill
• Paprika

The special seasoning to this recipe is the Creole Spiced Deviled Egg Seasoning Mix (found at World Market). The mix allows you to do 6 dozen eggs–so it’s not a one-time use mix, which I really like. But don’t worry. If you can’t find this mix in stores you can always use my recipe for Homemade Cajun seasoning.

If you’ve never boiled hard boil eggs before, my friend Kristen has a great tutorial on how to do just that. You can boil the eggs specifically for this recipe or use up leftover dyed Easter eggs. Although, I’ll preface that it’s much more difficult to peel a perfect egg once it’s sat for a day or two.

Pro tip: If you use dyed eggs the whites might not be white depending on the color you dye the eggs!

Directions

• Peel and halve hard-boiled eggs lengthwise.
• In a bowl, mash the yolks. Stir in the mayonnaise, dijon mustard, seasoning mix, red wine vinegar, radishes, minced shrimp, dried onion flakes, and fresh dill. Using a hand mixer, beat until smooth and creamy.
• Place the mixture into a ziplock bag. Cut the corner on one of the sides of the bag, pipe the mixture into each of the halved egg whites. Top with one tiny shrimp, and a sprig of dill. Sprinkle paprika on top and enjoy immediately.

How to pipe devil egg filling

I always like to pipe in the filling, I find its a little less messier then scooping in the filling with a spoon.

You can use a piping bag or a ziplock bag. No need to add a tip (although a piping tip makes it look much more polished and professional).

Just remember, when using the piping bags (or ziplock bag) you need to cut a large enough slit in the plastic bag. Remember, when your pipe the filling this mixture is thicker since it has minced radishes and shrimp. You won’t be able to pipe the yolk mixture through a tiny opening.

Shop the post:

• Mixing Bowl
• Silicone Spatula
• Deviled Egg Plate
• Round Mossy Table Mat
• Bright Speckled Eggs
• Natural Fiber Bunnies

If your doing Easter entertaining definitely add these Shrimp Creole Deviled Eggs to your menu! Your guest will love them and love this spiced-up deviled egg recipe!

For more fun Easter ideas check these out:

• Bless’er House Blog | Easter Brunch Tablescape
• Baked by Joanna | Easter Picnic 
• Made by a Princess | Easter Entertaining Ideas

I shared these deviled eggs with my husband and friends who are all connoisseurs of eggs. Every single person loved the twist on a the traditional deviled egg.

Shrimp Creole Deviled Eggs

If you are entertaining for Easter add these Shrimp Creole Deviled Eggs to your menu! Your guest will love this spiced-up deviled egg recipe!

5 from 1 vote

Print Pin Rate

Course: Appetizer

Cuisine: American

Prep Time: 25 minutes minutes

Total Time: 25 minutes minutes

Servings: 12 servings

Calories: 82kcal

Author: Katie

Ingredients

• ▢ 6 hard boiled eggs
• ▢ 4 tablespoons mayonnaise
• ▢ ½ teaspoon dijon mustard
• ▢ 2 teaspoons Creole Spiced Deviled Egg Seasoning Mix
• ▢ 1 teaspoon red wine vinegar
• ▢ 2 tablespoons finely chopped radishes
• ▢ 2 tablespoons shrimp minced
• ▢ ¼ teaspoon dried onion flakes
• ▢ 1 teaspoon fresh dill + additional for garnish
• ▢ 12 shrimp for salad divided
• ▢ Paprika for garnish

Instructions

• Peel and halve hard-boiled eggs lengthwise.
• In a bowl, mash the yolks. Stir in the mayonnaise, dijon mustard, seasoning mix, red wine vinegar, radishes, minced shrimp, dried onion flakes, and fresh dill. Using a hand mixer, beat until smooth and creamy.
• Place the mixture into a ziplock bag. Cut the corner on one of the sides of the bag, pipe the mixture into each of the halved egg whites. Top with one tiny shrimp, and a sprig of dill. Sprinkle paprika on top and enjoy immediately.

Notes

Make the filling ahead and store it in the fridge separately from the egg white halves. Then you can fill them right before serving for the best presentation.

Nutrition

Calories: 82kcal | Carbohydrates: 1g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 117mg | Sodium: 130mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

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