Shrimp Deviled Eggs

Shrimp Deviled Eggs are a unique and elegant appetizer with a creamy, briny twist perfect for any occasion!

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Keyword: Deviled Eggs, Easy, Quick, Shrimp, Wasabi

Servings: 6 servings

6 eggs preferably at least a week old
2 tsp wasabi paste or wasabi powder or 2 tsp wasabi powder mixed with 4 tsp water
0.5 cup small frozen shrimp thawed
4 green onions green ends thinly sliced (save white ends for another use)
3 tablespoons mayo
salt pinch

Start by placing your eggs in a pot and covering them with cold water. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot with a lid and remove it from the heat. Let the eggs sit for about 12-15 minutes.
After the time is up, carefully transfer the eggs to an ice bath or run them under cold water to cool. Once cooled, gently tap the eggs on a hard surface to crack the shell and peel them under running water for easier removal.
Slice the peeled eggs in half lengthwise and scoop out the yolks into a mixing bowl. Add the mayo, wasabi paste (or prepared wasabi powder), salt, and half of the green onions to the bowl. Mash everything together with a fork until creamy and well combined.
Chop the thawed shrimp into small pieces and fold them into the yolk mixture. Taste and adjust seasoning, adding more wasabi if desired.
Using a spoon or a piping bag, fill the hollowed egg whites with the shrimp yolk mixture. Be generous – it’s all about that creamy goodness!
Top each filled egg with a sprinkle of the remaining green onion for a fresh pop of color and flavor. Serve immediately or chill in the refrigerator until ready to serve.

Make the filling a day ahead and fill the egg whites just before serving for best freshness.
Substitute wasabi with hot sauce or cayenne pepper if you prefer less heat or no wasabi flavor.
Store leftovers in an airtight container in the refrigerator up to 2 days; best served cold.