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Kalyn's Kitchen

Shrimp and Wasabi (or Dijon) Deviled Eggs

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! Use Appetizers to find more recipes for deviled eggs.

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Shrimp and Wasabi (or Dijon) Deviled Eggs found on KalynsKitchen.com

I can tell Easter is coming, partly because of all the people finding my post about Three Foolproof Methods for Perfect Hard-Cooked Eggs through Google. That post has a lot of ideas for using the boiled eggs that so 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 eggs, 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 or don’t want to buy it for one recipe.


Shrimp and Wasabi (or Dijon) Deviled Eggs found on KalynsKitchen.com

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. Serve Shrimp and Wasabi (or Dijon) Deviled Eggs garnished with the thinly-sliced green onions and enjoy!

Shrimp and Wasabi (or Dijon) Deviled Eggs found on KalynsKitchen.com

I love Deviled Eggs of All Kinds:

I shared All My Favorite Recipes for Deviled Eggs in a separate post (and that post has links to collections and recipes for 200+ Deviled Eggs Recipes from Food Bloggers)

Shrimp and Wasabi (or Dijon) Deviled Eggs

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!

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)
  • 1/4-1/2 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)

Directions:

  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.

Notes:

Eggs will stay good for a day or two in the refrigerator.

Recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Deviled eggs like these Shrimp and Wasabi (or Dijon) Deviled Eggs 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 will prefer full-fat, so take your choice on that!

thisFind More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, 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.

Shrimp and Wasabi Deviled Eggs found on KalynsKitchen.com

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    33 Comments on “Shrimp and Wasabi (or Dijon) Deviled Eggs”

  1. Deviled eggs remind me of my childhood 🙂 These sound lovely and so grown-up – and thanks for the tip on using the Ziploc bag!

  2. Nark, hope you like the recipe.

    Margot, I think shrimp-stuffed avocado sounds wonderful! That’s getting my culinary brain thinking!

  3. 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

  4. 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

  5. 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.

  6. 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!

  7. So many types of deviled eggs–who knew? Enough for a whole year! yum.

  8. 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.

  9. I still haven’t tried deviled eggs and they always look so good!

  10. 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!

  11. 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! 🙂

  12. We did our Easter egg coloring today so I see lots of deviled egg recipes in our future – thanks for all the recipes!

  13. Ari, thanks! I use Food Blog Search to find the other recipes.