They make a crowd pleasing and economical appetizer (you can even use leftover Easter eggs if you don't mind the color), but be warned: these are so good, you might want to ask yourself before you start whether 24 deviled eggs is going to be nearly enough!
The cayenne is totally optional here; add it if you like a bit of heat, but these eggs are quite delicious enough without any additional 'deviltry'.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 24 appetizers
- 12 large eggs
- 3 Tbsp very finely chopped celery
- 1 Tbsp very finely chopped scallion (white part only; reserve green parts for garnish)
- 1/2 to 1 tsp Old Bay or other seafood seasoning
- 1/4 tsp cayenne pepper (optional)
- 1/3 cup (or more) mayonnaise
- 12 large or extra large cooked shrimp, peeled and deveined
- Coarse black pepper and additional Old Bay (optional)
Bring just to a simmer, then turn off the heat, cover the pan, and let it sit for 15 minutes. Remove one of the eggs (re-cover the pot) and run cold water over it briefly until it can be handled, then crack it in several places and peel it under cold running water.
Cut the egg in half lengthwise; if the yolk is a uniform pale yellow, the eggs are done. If it's still a dark yellow in the middle, give the remaining eggs a few more minutes.
Transfer the eggs to ice water until cooled, then peel and cut them lengthwise. Gently scoop out the yolks into a bowl (reserve the white on a plate or platter) and mash the yolks thoroughly with a fork.
Add the celery, scallion (white part), Old Bay, cayenne, and mayonnaise. Mix thoroughly and add more seasoning and/or mayo if needed (you want a well-seasoned, creamy mixture.)
With a sharp knife, carefully cut each shrimp in half lengthwise, so that you end up with 24 'sides' of shrimp.
Place a shrimp over the flat part of each egg white half (so that it curves around the hollow part), and fill the hollows with the yolk mixture using a spoon or piping bag.
Cut the green parts of the scallions at an angle into very fine slices and sprinkle over the shrimp. Dust the yolks with a bit more Old Bay and a few grinds of black pepper, if desired.
Makes 24 servings of Easy and Amazing Shrimp Topped Deviled Eggs.