Deviled Eggs with Shrimp turn the classic party tray into something with a little coastal flair. Creamy yolks get whipped with keto-friendly mayonnaise and a dash of Tabasco, then each half wears a plump cooked shrimp and a shower of fresh dill. Eight halves, 0.6g carbs per serving.
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.
FAQ
Q: How do you make hard boiled eggs easy to peel
A: The best way to ensure easy-peel eggs is to use an ice bath. Immediately after boiling the eggs for 10 minutes, transfer them to a bowl of ice water for at least 5 minutes. This ‘shocks’ the eggs, causing them to contract from the shell, which makes peeling much easier.
Q: Are these shrimp deviled eggs keto-friendly
A: Yes, this recipe is keto-friendly. It uses keto mayonnaise and contains only 0.6g (0.02 oz) of carbohydrates and 10g (0.35 oz) of protein per serving, making it an excellent low-carb, high-protein snack or appetizer.
Q: How do I prevent the green ring around my egg yolks
A: The green ring around hard-boiled egg yolks is caused by overcooking. To get a perfectly bright yellow yolk, boil the eggs for exactly 10 minutes and then immediately transfer them to an ice bath to stop the cooking process.
Q: Can I make deviled eggs ahead of time
A: You can prepare the components in advance. Store the cooked egg whites and the prepared yolk filling in separate airtight containers in the refrigerator for up to two days. For the best texture and freshness, assemble the deviled eggs and top with shrimp and dill just before serving.
Pro Tips
- Shock the boiled eggs in an ice bath for 5 minutes right after cooking. It stops the cooking and is what makes the shells slip off cleanly.
- Boil the eggs for exactly 10 minutes and no longer. Overcooking builds that unappetizing green ring around the yolk and dulls the bright yellow filling.
- Pat the cooked shrimp completely dry before pressing one onto each egg half. Any surface water thins the filling and makes the shrimp slide off.
- Fill the whites with a piping bag or a zip-top bag with the corner snipped off. It's cleaner than a spoon and gives a far more polished look on the platter.
- Assemble up to a day ahead and keep the tray covered in the fridge, then add the dill garnish just before serving so it stays green and fresh.
Frequently Asked Questions
How far ahead can I make these deviled eggs?
You can fill and top them up to a day in advance and keep them covered in the refrigerator. Add the fresh dill garnish right before serving.
How do I get easy-peel eggs every time?
Transfer the boiled eggs straight into an ice water bath for 5 minutes. That temperature shock loosens the membrane so the shell peels away in large pieces.
What can I use instead of Tabasco sauce?
Any hot sauce you enjoy works in the yolk mixture, or simply add a pinch of cayenne pepper. The carb count per serving stays at 0.6g either way.
Are these shrimp deviled eggs keto?
Definitely. Each serving of two halves has 0.6g of carbs and 10g of protein, with the fat coming from the yolks and keto-friendly mayonnaise.
Recipe card below.
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Deviled Eggs with Shrimp
Ingredients
Method
- Place eggs in a pot, cover with at least an inch of water, and bring to a rolling boil.
- Cook for exactly 10 minutes.
- Immediately transfer the cooked eggs to an ice water bath for 5 minutes to stop the cooking process.
- 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.
- 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.
- Spoon or pipe the yolk filling evenly into the egg white halves. Gently press one cooked shrimp onto the top of each.
- Garnish with fresh chopped dill.
- Serve immediately or chill for 20 minutes before serving.
- Pat your cooked shrimp completely dry with a paper towel before topping. This prevents a watery filling and ensures the shrimp stays put.
