Deviled Eggs are one of my favorite low-carb snacks, and these Shrimp and Wasabi Deviled Eggs will be a hit with anyone who loves sushi!
I can tell Easter is coming, partly because of all the people finding my post about Two Methods for Perfect Hard-Cooked Eggs through Google. That post has a lot of ideas for using boiled eggs, which many people have in the fridge after Easter. But there’s no doubt that my number one favorite thing to make with hard-cooked eggs is deviled, and these Shrimp and Wasabi Deviled Eggs are really amazing. I love the touch of wasabi here, but you can use Dijon if you’re not a wasabi fan.
If you’re planning to make hard-boiled eggs, I hope you’ve had them in the fridge for a few days, because eggs that are at least a week old are much easier to peel. Even when I use my method for perfect hard-boiled eggs, I usually manage to mangle at least one egg, but I like extra yolks in my hard-boiled eggs, so it all works out. Here are the deviled 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, so I’m not sure if I’ve ever had the real thing, 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. I used 1/4 cup frozen shrimp which gave me 3 T of chopped shrimp, but next time I think I’d put twice as much shrimp as that. You can use canned shrimp, but I’d rinse the shrimp to make them less salty.
It’s hard to tell in the photo, but 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. I love green onions, so use less than this if you’re not as fond of them.
I used 6 boiled egg yolks to make 10 deviled egg halves, throwing away the two egg white halves that were the most mangled! I don’t like lumpy deviled eggs, so I always mash the yolks finely with a fork before I add anything else.
Next I put 3 T mayo in a small dish and mixed in wasabi paste until it tasted about right to me. (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.
Shrimp and Wasabi (or Dijon) Deviled Eggs
(Makes 10 deviled egg halves, recipe created by Kalyn)
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)
1/4-1/2 cup small frozen shrimp, thawed (I used 1/4 cup but next time I’d use more)
4 green onions, green end thinly sliced (save white ends for another use)
3 T mayo or light mayo
1/4 tsp. Vege-Sal (optional, or use just a pinch of salt)
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.
Eggs will stay good for a day or two in the refrigerator.
South Beach Suggestions:
Deviled eggs like this are a great choice for any phase of the South Beach Diet, or any other low-carb eating plan. South Beach would recommend light mayo but other plans might prefer full-fat, so take your choice on that!
I chose the South Beach Diet to manage my weight partly so I wouldn’t have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.