Looking for an appetizer that screams ‘gourmet’ but whispers ‘effortless’? You’ve found it. These Deviled Eggs with Shrimp are the ultimate crowd-pleaser, taking the classic recipe you love and giving it a sophisticated, spicy twist. We’re talking a creamy, dreamy yolk filling with a kick of Tabasco, crowned with a tender, juicy shrimp. It’s the perfect high-protein bite for parties, holiday gatherings, or even a fancy meal prep snack. Get ready for a flavor explosion that’s deeply satisfying without weighing you down.
Ingredients
• 4 large Eggs
• 0.25 cup / 2 oz / 60g Keto-friendly Mayonnaise
• 1 pinch / approx. 0.02 oz / 0.5g Herbal Salt
• 1 tsp / 0.17 fl oz / 5 ml Tabasco Sauce
• 8 pieces / approx. 2 oz / 55g Peeled and Cooked Shrimp
• 1 tbsp / 0.1 oz / 3g Fresh Dill, chopped for garnish
Instructions
1. Place eggs in a pot, cover with at least an inch of water, and bring to a rolling boil. Cook for exactly 10 minutes.
2. Immediately transfer the cooked eggs to an ice water bath for 5 minutes to stop the cooking process.
3. Carefully peel the eggs, slice them in half lengthwise, and gently scoop the yolks into a mixing bowl. Arrange the egg whites on a serving plate.
4. Mash the yolks with a fork until smooth. Add the mayonnaise, herbal salt, and Tabasco sauce, stirring until the mixture is creamy and fully combined.
5. Spoon or pipe the yolk filling evenly into the egg white halves. Gently press one cooked shrimp onto the top of each.
6. Garnish with fresh chopped dill. Serve immediately or chill for 20 minutes before serving.
Nutritional Information
• (Per Serving)
• Calories: 178 kcal
• Carbohydrates: 0.6g
• Protein: 10g
• Fat: 14.5g
• Fiber: 0.2g
• Sugar: 0.4g
Pro Tips
• The ice bath is non-negotiable for easy-peel eggs. Shocking the eggs immediately after boiling makes the shells slip right off.
• Pat your cooked shrimp completely dry with a paper towel before topping. This prevents a watery filling and ensures the shrimp stays put.
• To keep yolks perfectly bright yellow, do not boil for more than 10 minutes. Overcooking creates that unappealing green ring around the yolk.
• For a stunning, party-ready presentation, use a piping bag (or a ziplock bag with the corner snipped) to fill the egg whites. It’s cleaner and looks far more professional.
