Shrimp Deviled Eggs
Shrimp Deviled Eggs with a touch of Wasabi will be a hit with anyone who loves sushi, and I love deviled eggs for a low-carb snack! Just use Dijon Mustard if you’re not a fan of spicy Wasabi.
PIN Shrimp Deviled Eggs to try them later!
Every year when Easter is coming I notice how people start finding my post about Perfect Hard-Boiled Eggs. That post has a lot of ideas for using the boiled eggs that so many people have in the fridge after Easter. But I make deviled eggs all year long, and these Shrimp Deviled Eggs are really amazing.
And people who like the spicy Wasabi that goes with Sushi are going to love the touch of wasabi here, but you can definitely use Dijon if you’re not a wasabi fan or don’t want to buy it for one recipe. And go ahead and use more shrimp too if you’re making this for a special occasion!
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- eggs, use eggs at least a week old if possible for better peeling
- wasabi paste (affiliate link), or use Dijon Mustard if you’re not a wasabi fan
- small frozen shrimp, thawed
- green onions
- mayo
- salt
Why is Wasabi good in the Shrimp Deviled Eggs?
Wasabi is a type of Japanese horseradish that’s commonly served in Sushi restaurants to mix into the soy sauce before you dip your sushi into it. The spicy sharp taste of Wasabi is perfect in small amounts when it’s eaten with all kinds of seafood. But you can also replace the Wasabi with a small amount of Dijon Mustard for this recipe if you’re not a Wasabi fan or don’t want to buy it.
Want more tasty ideas for deviled eggs?
Deviled eggs are one of my very favorite thing to make with hard-cooked eggs, and I shared all of My BEST Deviled Eggs in one post. And if you’re a big deviled egg fan like I am, that post has a huge collection of deviled eggs from other blogs around the web.
How to Make Shrimp Deviled Eggs:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Even if you’re using one of my methods for Perfect Hard-Boiled Eggs, I hope you’ve had them in the fridge for a few days, because older eggs are much easier to peel. I usually manage to mangle at least one egg, but I just use the extra yolks.
- The first photos shows the eggs when I started this recipe.
- Wasabi is a type of spicy Japanese horseradish, commonly served with sushi. The wasabi sold in the U.S. is often just a mix of horseradish, mustard, and green food coloring, and for this recipe I used the wasabi powder you mix with water. If you have wasabi in a tube, I think it would be better, but you might use a bit less. If you don’t have wasabi, or aren’t a fan, use Dijon mustard instead.
- I used small frozen shrimp, which thawed quickly while I was boiling and peeling the eggs. You can use canned shrimp, but I’d rinse the shrimp to make them less salty.
- I thinly sliced the green ends of four green onions, then I chopped about 2/3 of them to make 2 T finely minced green onions. I used the rest of the sliced onions as garnish.
- Mash the yolks finely with a fork.
- Next put 3 T mayo in a small dish and mix in wasabi paste until it tastes spicy enough for you. (For me that was 2 tsp. wasabi paste, but I’d start with a small amount and taste it.)
- Then I mixed the wasabi mayo, chopped shrimp, 2 T finely minced green onion, and a tiny amount of Vege-Sal into the mashed egg yolks.
- I’m not a cake decorator, so I don’t have a piping bag. What I do is transfer the egg yolk mixture to a small size Ziploc bag, then cut off one corner and squeeze the egg yolk mixture into the egg white halves through that corner. This is so easy, and much less messy than trying to fill the eggs with a spoon.
- Serve Shrimp Deviled Eggs garnished with the thinly-sliced green onions and enjoy!
Want more recipes using hard boiled eggs?
If you have a lot of hard-boiled eggs and you’d like to make something besides deviled eggs, check out my post with Low-Carb and Keto Recipes using Hard-Boiled Eggs!
Shrimp Deviled Eggs
These amazing Shrimp Deviled Eggs (with Wasabi or Dijon) will be a hit with anyone who loves sushi!
Ingredients
- 6 eggs (use eggs at least a week old if possible)
- 2 tsp. wasabi paste, use more or less to taste (I used 2 tsp. wasabi powder mixed with 4 tsp. water)
- 1/2 cup small frozen shrimp, thawed
- 4 green onions, green end thinly sliced (save white ends for another use)
- 3 T mayo
- pinch of salt
Instructions
- Remove eggs from refrigerator and put in warm water so eggs come to room temperature, then boil the eggs, following instructions for Perfect Hard-Boiled Eggs.
- Cool eggs in cold water with ice cubes, then peel and cut in half.
- Remove egg yolks and put in bowl.
- While eggs boil, first thinly slice green onions, then finely mince about 2 T of them, leaving the rest for garnishing the finished eggs.
- Check to see if shrimp is thawed (you can microwave on low for a few seconds if needed.)
- Finely chop shrimp.
- Put 3 T mayo into a small bowl, then mix in wasabi paste, a small amount at a time, tasting after each addition, until it is as spicy as you’d like it. (You can substitute Dijon for the wasabi if you prefer.)
- In a larger bowl, mash egg yolks with a fork.
- Then mix 2 T finely minced green onions, chopped shrimp, mayo-wasabi mixture, and Vege-Sal or salt into mashed egg yolks.
- Discard 2 egg white halves (I nearly always have at least one egg that gets mangled!) then arrange the other egg white halves on a cutting board so they’re ready to be filled.
- Use a rubber scraper to transfer the egg yolk mixture to a small plastic bag or piping bag. Cut off the tip of one corner if using plastic bag, then squeeze the egg yolk mixture into the egg white halves, until all the mixture is used.
- Garnish each egg with some of the thinly sliced green onions, and serve.
Notes
Eggs will stay good for a few days in the refrigerator.
Serving size for nutritional information is two deviled egg halves per serving.
Recipe created by Kalyn.
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 171Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 257mgSodium: 393mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 11g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Shrimp Deviled Eggs are a great choice low-carb or Keto diets, or for any phase of the original South Beach Diet. South Beach would recommend light mayo but other plans will prefer full-fat, so take your choice on that!
Find More Recipes Like This One:
Use Appetizers to find more recipes for deviled eggs. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe for deviled eggs with shrimp and Wasabi (or Dijon) was first posted in 2009! The recipe was last updated with more information in 2023.
33 Comments on “Shrimp Deviled Eggs”
Deviled eggs remind me of my childhood 🙂 These sound lovely and so grown-up – and thanks for the tip on using the Ziploc bag!
Nark, hope you like the recipe.
Margot, I think shrimp-stuffed avocado sounds wonderful! That’s getting my culinary brain thinking!
That sounds really good :))))
I made yesterday shrimp stuffed avocados… I will post recipe soon but I need to make it again to take photos 😉
Hope you had wonderful Easter!
Margot
I’m excited about these deviled eggs as we have so many hard boiled eggs from Easter and it seems like there is only so much you can do with them. It will be wonderful to try them tomorrow! Thanks for sharing.
Mark F. Garso
Cate, have fun with the colored eggs!
Murasaki, I found out a few years ago about using older eggs, and it makes quite a difference in the peeling.
Junglefrog, me too. I could eat deviled eggs every week.
Kevin, you must try them! Aren’t they common in Canada?
Alli, you’re so welcome. I love hearing that the blog is useful to people, that’s my goal!
Rebecca, I think the varieties are endless.
Endless, you’re welcome. I really like your blog.
Hi, Kalyn! I’m thrilled to see From Scratch included on your list – thank you.
(Your brown rice dish looks amazing and is going straight to my Try Soon list.)
Happy Easter to you and yours!
So many types of deviled eggs–who knew? Enough for a whole year! yum.
Kalyn, I started a low GI diet/SB diet this week after doing WW for 18 months and reaching a standstill.
I have found more information in your one blog than I have found in weeks of research. I just wanted to say thank you so much, your recipes are amazing and your info is clear and straightforward, I read the SB book and was getting more and more confused, but your blog is going to be my new home.
Thank you, thank you thank you.
Alli in UK.
I still haven’t tried deviled eggs and they always look so good!
I love devilled eggs! So thanks for the great source of all sorts of them. I might be using those soon with or after easter!
I didn’t know that older eggs were easier to peel. Thanks for posting this information. 🙂
I’ve never tried Wasabi with hen eggs, only with fish eggs so this should be very interesting! 🙂
We did our Easter egg coloring today so I see lots of deviled egg recipes in our future – thanks for all the recipes!
Ari, thanks! I use Food Blog Search to find the other recipes.
What a fantastic post! I love deviled eggs, though I haven’t made them in a while.
How do you find all the relevant recipes other foodbloggers have done?
Sandy, hope you like it!
Tanna, thanks! I’m always so critical of my own photos (and face it, some of my photos stink) but I liked this one.
Trish, wish I had one of those egg dishes!
Pearl, thanks!
TW, dill with deviled eggs sounds great to me. I’m going to plant a lot more dill this year. I liked the wasabi a lot.
Dani, yes I would love it with crab too.
Valerie Anne, love the idea of using wasabi mayonnaise. Even easier!
I have a jar of Trader Joe’s wasabi mayonnaise which is WAY too strong for me. (I can handle wasabi pretty well) I think I could use it for 1/2 the mayo in the recipe.
I LOVE eggs, egg salad and deviled eggs. I usually eat too many and have an upset stomach.
I’d like to try these other recipes but I rarely do because the regular deviled eggs are so good but such a hassle to make, so I don’t make them often. I have Dana Carpender’s 500 Low Carb recipes and she has a bunch of interesting deviled eggs. I made her curry eggs and they were great. I’d like to try the tuna recipe. Anchovy deviled eggs sounds good, doesn’t it?
Fancy pants!! Shrimp in a deviled egg? I love it. I can only imagine how good these are… what a great combination. I bet crab would be good to… oooohhh, now you’ve got my culinary creative wheels spinning:).
Deviled eggs are probably my favorite appetizer. I could eat a dozen! I’m a fan of dill, but the idea of wasabi is really waking up my tastebuds!
looks so simple and classic.
Hmmm…its enough to make we want to pull out that silly egg depressed devil egg dish…grin! Seriously, what a great modern take on a boring old appetizer. I love it.
Gracious, I think I need to do deviled eggs! I’m pretty happy with wasabi in anything but this looks somehow extra good.
That first photo is really stunning Kalyn!
This is a brilliantly timed post ~ my kids like to color eggs a lot more than they enjoy eating egg salad. They love deviled eggs, though, so now we’re all set! Thanks!
Mrs. L., oops, didn’t mean to leave you out. Those angry eggs sounded so good to me!
Maria, my sister hates eggs of any kind, so I understand.
Chris, thanks. The buying the eggs ahead really makes a big difference in the peeling!
Lydia, the deviled eggs with fresh herbs sounds heavenly!
Kevin, thanks! Added it to the list. (Meant to include that, just forgot.)
Brenda, I did. I thought about adding a touch of soy sauce too, which might be good.
Maggie, thanks. I think shrimp is good in just about anything!
Melissa, I really want to try the true wasabi. Maybe in California when I visit my brother. I haven’t seen it here.
Christine, I can relate! I always have a huge list of posts I want to update. I guess it will always be like that, huh?
Oh so many cool deviled egg recipes to try!
My favorites are still the Grandpa Cooley’s Angry ones…but that doesn’t stop me from experimenting and trying new versions!
What a great source for deviled eggs. I love this version! Thanks for the link. I had it on my list to update my recipe and you’ve reminded me that I’ve got to get to it.
I love deviled eggs almost as much as I love egg salad. Which is a ridiculous amount. Thanks for all these great links. And yous look beautiful. I have never done shrimp in mine, I bet they were great with the wasabi. By the by, I have had real wasabi at a good sushi joint and it tastes really different. In a wonderful way, of course. More texture to it and hotter.
Yum! What a great combination! Have never had shrimp in deviled eggs but this sounds perfect. I’m having a party soon…perhaps I’ll put these on the menu.
I love wasabi and deviled eggs so I am guessing I would love these.
Kalyn,
I love deviled eggs and this recipe is a definite keeper!
You might want to also mention my Tuna Deviled Eggs.
I have never met a deviled egg I didn’t love! The wasabi adds great kick. In the summer I’ll make them with a mix of herbs from my garden, which I think is the best treat of all.
Nice photo.
Deviled eggs are something that I’m up in the air about (sometimes I like them and sometimes I don’t). Maybe it has something to do with my mood at the time.
Add wasabi sounds interesting. I’ll definitely try this out.
It is interesting that you note that hard boiled eggs are easier to peel if they have been in the fridge for a few days. That sort of creates a problem for me, because they are more of an impulse item than anything else. I usually just end up mangling them in my impatience 🙂
Great twist on the traditional recipe. I have never liked deviled eggs or even plain hard boiled eggs. The yolk scares me:) Maybe I will like this version though.