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Deviled Eggs with Shrimp



  • 6 hard-boiled eggs halved lengthwise
  • 2 tablespoons mayonnaise
  • 1 teaspoon prepared mustard
  • 1 teaspoon sugar
  • 1 teaspoon dill-pickle relish
  • 1 dozen peeled and deveined shrimp poached
  • 2 tablespoons shrimp boil spices like Zatarains or Old Bay
  • Approximately 2 tablespoons Sriracha sauce


  • Place eggs in a large saucepan. Cover with cold water. Bring water to a boil. Cover, remove from heat and allow to set off the heat for 15 minutes. Cool eggs in cold water.
  • Meanwhile, bring water in a medium saucepan to a boil, and add shrimp boil spices. Add shrimp, remove from heat, and allow to sit in hot water until opaque, about 5 minutes. Remove from water, and cool.
  • In a small bowl using a fork, combine egg yolks, mayonnaise, prepared mustard, sugar and relish. Spoon or pipe filling into egg halves. Top each with a seasoned, poached shrimp and a small squeeze of Sriracha sauce. Cool until ready to serve.