Shrimp Stuffed Eggs

Total Time:
25 min
15 min
10 min

12 servings

  • 1/3 cup medium-sized shrimp, peeled, deveined, and cooked
  • 6 large eggs, hard-boiled and peeled
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 2 teaspoons Dijon mustard
  • 1 teaspoon fresh lemon juice
  • Salt and freshly ground black pepper
  • Additional shrimp, optional
  • Chopped dill, optional

Finely chop shrimp and set aside.

Halve eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and stir in chopped shrimp, mayonnaise, sour cream, mustard, and lemon juice. Add salt and pepper, to taste. Fill egg whites evenly with yolk mixture. Garnish with additional shrimp and dill, if desired. Store covered in refrigerator.

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    A teaspoon of Old Bay put these over the top! Can't wait to try with crab, too!
    Family favorite!
    I made these this morning for a family get-together and was extremely happy with the results. Not only are they incredibly tasty, but the recipe allows for "overstuffed" eggs. I hate it when I have to ration the filling to make sure each egg has an equal amount. With this recipe, I was able to pile on the filling and still had a couple of spoonfuls left over - which I spread on toast and thoroughly enjoyed for breakfast! Note that I did double the recipe and used 1 whole cup of shrimp (before chopping) instead of the recommended 2/3 cup for doubling.
    These were delicious and a favorite at a Family Football Day (GO HOGS!). This recipe makes way too much filling though; i don't think it had anything to do with the fact that i doubled the recipe.
    I make stuffed eggs many different ways, This one is fabulous and if you are doing a seafood theme, try them made the same way except with a can of crab meat. This way your guests have a wonderful choice. SUPERB!
    These eggs had the perfect consistancy and stayed fresh for days. I had dinner party guests cancel at the last minute and I had 18 of these eggs already made. With my usual recipe the eggs would get watery and mushy after a couple of days. These eggs stayed firm and fresh for a week! I think the sour cream had something to do with it since I don't use that in my other recipe. I think I also prefer them without the shrimp. The best stuffed eggs I've ever had!
    I love Paula and make alot of her recipes but I get annoyed when she licks her fingers while cooking. It's just gross!
    I usually have to hide the deviled eggs so my men-folk don't eat them all before dinner. I'll have to put these under lock and key! All, I can say is, "Oh, Man!"
    These are very simple to make and really tasty. A big hit with everyone. Next time I will use a little less Dijon mustard though -- the mustard slightly overpowered the shrimp.
    Used this recipe for house warming party - rave comments - the unexpected shrimp bits within each bite was a total surprise to guests (though I had a card saying contains shrimp - for the benefit of those with seafood allergies). Thank you, Paula - you did it again!
    I left off the dill because I despise it, but absolutely devine!
    The shrimp really takes a stuffed egg up a notch. I have always used mayonnaise and yellow mustard in my stuffed eggs and I really liked the tang that the Dijon and fresh lemon gave this dish. I omitted the dill as we don't really care for the flavor of it, but did sprinkle some paprika on the eggs for some added color and flavor.
    This was my first foray into making stuffed eggs and will not be my last. My mother, who previously made the best stuffed eggs, took one bite, got a strange look on her face, took another bite and just had to ask how I made them. She was making them for a party the next day and changed her original recipe to this. I think it is the sour cream that lightens up the yolks which gives them more volume to make lovely overstuffed eggs. Delicious!
    These were soooo good!...i'm a poor college kid so i didn't use the shrimp..but they were still amazing..and really easy and quick too!
    The dijon mustard gave them just the right kick.
    All I Can Say Is,Not Bad.
    Big hit for a dinner party. Simple with a twist which no one expected. Thanks.
    Made this to bring for a New Year's Eve appetizer - everyone LOVED it. Used jumbo eggs and sprinkled with cajun seasoning for color.
    The Shrimp Stuffed Eggs were the stand out appetitizer at my recent party. Not only did they taste good but they looked very classy and just begged to be tasted. Lots of compliments. Thanks Paula!
    Wow, these are great. Addictive!!
    I haven't tried this recipe yet, but it sounds real good !!!!!
    I made these to take to a dinner party as an appetizer. They were great. I used low fat mayo & sour cream to cut back on the calories and also added about a tsp of horseradish for a little kick. They were a great hit. Will definitly make these again.
    Quick, light and perfect for an indoor or outdoor gathering. It was an unexpected twist to a classic finger food.
    OK, this is crazy...everyone knows Paula Dean doesn't cook low fat, :0), but my husband and I are always looking for ways to change up high protein low fat dishes...I love devilled eggs (the southerner in me) and this version is great! I used fat free mayo and s. cream and the guilt is basically gone! A wonderful way to get some protein in...fresh and different! Great job Paula! THANKS! -southerner trapped in CA
    Everyone loved them!
    I have made these several times out of the Cooking with Paula magazine. They are different and terrific and are the first to disappear!!
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