These 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!

Shrimp Deviled Eggs shown on serving plate.

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 many people have in the fridge after Easter. But I also make deviled eggs all year long, and these Shrimp Deviled Eggs are really amazing and definitely one of my favorites.

And people who like the spicy Wasabi that goes with Sushi are going to love the touch of wasabi in this deviled eggs recipe, 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

What shrimp did I use for the Shrimp Deviled Eggs?

I used small frozen shrimp for this recipe, and thawed them overnight in the fridge. There is no reason to splurge on large shrimp for a recipe like this where you’re going to chop the shrimp.

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 also has deviled eggs from other blogs around the web.

Shrimp and Wasabi (or Dijon) Deviled Eggs found on

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.)

  1. 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. 
  2. The first photos shows the eggs when I started this recipe.
  3. 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.
  4. 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. Chop the shrimp into small pieces.
  5. 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.
  6. Mash the yolks finely with a fork.
  7. 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.)
  8. 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.
  9. 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.
  10. Serve Shrimp Deviled Eggs garnished with the thinly-sliced green onions and enjoy!

Shrimp and Wasabi (or Dijon) Deviled Eggs found on

Want more recipes using hard boiled eggs?

If you have lots of hard-boiled eggs after Easter and you’d like to make something besides deviled eggs, check out my post with Low-Carb Recipes using Hard-Boiled Eggs!

Shrimp and Wasabi (or Dijon) Deviled Eggs found on
Yield: 5 servings

Shrimp Deviled Eggs

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

These amazing Shrimp Deviled Eggs (with Wasabi or Dijon) will be a hit with anyone who loves sushi!


  • 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


  1. 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.
  2. Cool eggs in cold water with ice cubes, then peel and cut in half.
  3. Remove egg yolks and put in bowl.
  4. While eggs boil, first thinly slice green onions, then finely mince about 2 T of them, leaving the rest for garnishing the finished eggs.
  5. Check to see if shrimp is thawed (you can microwave on low for a few seconds if needed.)
  6. Finely chop shrimp.
  7. 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.)
  8. In a larger bowl, mash egg yolks with a fork.
  9. Then mix 2 T finely minced green onions, chopped shrimp, mayo-wasabi mixture, and  Vege-Sal or salt into mashed egg yolks.
  10. 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.
  11. 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.
  12. Garnish each egg with some of the thinly sliced green onions, and serve.


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



Serving Size


Amount 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.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Shrimp and Wasabi (or Dijon) Deviled Eggs found on

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Shrimp Deviled Eggs are a great choice for low-carb or Keto diets, or for any phase of the original South Beach Diet. South Beach would recommend light mayo but low-carb diet plans will prefer full-fat mayo, 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 2024.

Pinterest image of Shrimp Deviled Eggs

Share This: