I have a confession... I am mildly, chronically obsessed with deviled eggs. Give me any occasion, Sunday brunch, a backyard cookout, a Tuesday that needs a little pep talk - and my brain immediately goes "but what if... deviled eggs?" It's a whole personality trait at this point!

So when I decided regular deviled eggs needed a promotion, I didn't overthink it. I just added shrimp. One tiny shrimp on top of each egg, and suddenly my Sunday brunch spread looked like something out of a magazine instead of something out of my fridge. Turns out the line between "basic" and "bougie" is thinner than we all think - and in this case, it's exactly one extra small shrimp wide!

These Shrimp Deviled Eggs are proof that you don't need a culinary degree or a fancy grocery run to make something that looks impressive. You just need eggs, mayo, mustard, and a little seafood confidence.

Why You'll Love This Recipe

• It's the easiest upgrade in the book. Same classic deviled egg filling you already know, just topped with a shrimp. That's it. That's the whole "elegant twist."
• It looks fancy without the fuss. Nobody at brunch needs to know this took you 10 minutes of active effort.
• It's make-ahead friendly. Chill time is built right in, which means less scrambling before guests arrive.
• It's a guaranteed conversation starter. People will ask where you got the recipe. You get to say "I just made it up" and watch their faces.

Ingredients

• 6 large eggs
• ⅓ cup mayonnaise
• 2 tablespoons dijon mustard
• 12 extra small cooked shrimp, thawed

Tools You'll Need

• Small saucepan
• Paring knife
• Cutting board
• Medium bowl
• Fork
• Spoon
• Measuring cups and spoons
• Piping bag (optional)

Directions

Boil the eggs. Add eggs to a medium saucepan and fill halfway with water. Bring to a boil over the stovetop and cook for 10 minutes. Cover, remove from heat, and let them sit for 10 minutes.

Cool and peel. Run cold water over the pot of eggs until cooled. Gently tap each egg on the counter all around, then peel the shell off. Rinse.

Slice and separate. Slice eggs in half lengthwise and arrange on a plate or platter, adding the cooked yolks to a bowl.

Mix the filling. Use a fork to break apart the yolks into a fine crumb texture, then add the mayonnaise and mustard. Stir until well blended.

Fill the eggs. You can use a spoon here, but I find it easiest to fill a piping bag with the filling, then pipe it into each egg for that "I tried harder than I actually did" look.

Top it off. Top each deviled egg with a shrimp.

Chill. Chill for 30 minutes, or until ready to serve.

Tara's Tips

• If you want to really lean into the bougie factor, a piping bag with a star tip gives you that fancy ruffled look with zero extra effort.
• Extra small shrimp keep this budget-friendly, but if you want a bigger "wow" for a special occasion, swap in a few larger shrimp, halved, for a more dramatic topping.
• A light sprinkle of paprika or chopped chives on top adds color if you're going for the full magazine-spread look.
• Make sure your shrimp are fully thawed and patted dry before topping - nobody wants a watery egg.

Serving Suggestions

These shrimp deviled eggs are the perfect addition to a Sunday brunch spread, a holiday appetizer table, or really any potluck where you want to quietly outshine the seven-layer dip. Pair them with Bloody Mary Deviled Eggs if you want to give people options - or don't, and let these be the star.

Yield: 12

Shrimp Deviled Eggs

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Creamy yolks whipped with mayonnaise and dijon mustard, piped into egg whites and topped with a tender cooked shrimp. 

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 10 minutes

Total Time 30 minutes

Ingredients

• 6 large eggs
• ⅓ cup mayonnaise
• 2 tablespoon dijon mustard
• 12 extra small cooked shrimp, thawed

Instructions

1. Add eggs to a medium saucepan, and fill halfway with water. Bring to a boil over the stovetop, and cook for 10 minutes. Cover, remove from heat, and let them set for 10 minutes.
2. Run cold water over the pot of eggs, until cooled. Then gently tap each egg on the counter all around, and peel the shell off. Rinse.
3. Slice eggs in half lengthwise and arrange on a plate or platter, adding the cooked yolks to a bowl.
4. Use a fork to break apart the yolks into a fine crumb texture, then add the mayonnaise and mustard. Stir until well blended.
5. Now you’ll fill the eggs. You can use a spoon. However, I find it easiest to fill a piping bag with the filling, then pipe the filling into the eggs.
6. Top each deviled egg with a shrimp.
7. Chill for 30 minutes, or until ready to serve.

Notes

Storage: refrigerate

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 184Total Fat: 9gSaturated Fat: 2gUnsaturated Fat: 7gCholesterol: 277mgSodium: 958mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 23g

Storage

Store any leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. I don't recommend freezing - the texture just isn't the same once thawed.