Creamy deviled eggs with a tangy remoulade style filling, each topped with a buttery, Creole seasoned shrimp. A flavorful appetizer for Thanksgiving, holidays, and entertaining.
About 6 ounces small raw shrimpapproximately 30 shrimp, peeled, deveined, and tails removed; I used 70–90 count per pound
1tablespoonbutter
1/4teaspoonOld Bay seasoning
1/4teaspoonTony Chachere’s Creole seasoning
Remoulade Filling
6cooked egg yolksreserved from the eggs above
2tablespoonsmayonnaise
1teaspoonDijon mustard
1/2tablespoondill relishwell drained
1/2teaspoonprepared horseradish
1/2teaspoonhot sauce
1teaspoonfresh lemon juice
1/4teaspoonsmoked paprika
Dash of black pepper
Garnishing
Finely shaved green onion
Smoked paprikafor dusting
Method
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Hard boil the eggs
Bring a saucepan of water to a boil, using enough water to cover the eggs by about 1 inch. Gently lower the eggs into the boiling water with a slotted spoon and boil for 8 minutes. Turn off the heat and let the eggs sit in the hot water for 4 minutes.
Transfer the eggs to an ice bath for 12 minutes. Gently crack and peel the eggs, then rinse with water to remove any small pieces of shell. Pat dry before slicing lengthwise. Place the fully set yolks in a bowl and refrigerate the whites while preparing the shrimp and filling.
Shrimp
Pat the shrimp dry with a paper towel. Sprinkle with the Old Bay and Creole seasoning, then toss to coat evenly.
Melt the butter in a skillet over medium heat. Add the seasoned shrimp and cook, turning as needed, until firm, pearly, and opaque throughout. Transfer to a clean plate, leaving excess butter behind, and let cool while making the filling.
Make the filling
Mash the reserved yolks until fine and mostly smooth. Add the mayonnaise, Dijon mustard, drained dill relish, horseradish, hot sauce, lemon juice, smoked paprika, and pepper. Stir until creamy and evenly combined.
Fill and assemble
Spoon or pipe the filling evenly into the 12 egg white halves. If piping, use a wide opening to accommodate the relish. Top each half with one shrimp, then finish with finely shaved green onion and a light dusting of smoked paprika. Serve the extra shrimp alongside or enjoy separately. If you aren’t serving the eggs right away, cover and refrigerate.
Egg cooking method: Adapted from @justthebells10. I boil the eggs for 8 minutes, turn off the heat, and leave the eggs in the pan for 4 minutes before transferring the eggs to a 12 minute ice bath. This is the method that works best for the organic, pasture raised eggs I use.Shrimp quantity: Approximately 30 shrimp labeled 70–90 count per pound weigh about 6 ounces. The butter and seasoning amounts are for this full batch. You’ll use 12 shrimp to top the eggs, leaving extras.Larger shrimp: For a plumper bite, use one medium shrimp per egg half. Adjust the cooking time as needed and scale the butter and seasonings to the weight of shrimp you cook.Filling consistency: Drain the relish well before measuring. Avoid adding extra liquid until you’ve checked the consistency. Refrigerate the filling if it needs to firm up before piping.Make ahead: Prepare the egg whites and filling up to one day ahead and refrigerate separately in tightly covered containers. Cook the shrimp fresh, let cool slightly, and assemble close to serving.Storage: For the best shrimp texture, enjoy shortly after assembly. Refrigerate leftovers promptly in a tightly covered container at 40°F or below and enjoy within 1–2 days. Keep total time at room temperature under two hours.Timing: Total time is an estimate that includes boiling, resting, cooling, peeling, and assembly. Time needed to bring the water to a boil will vary.Servings: Makes 12 deviled egg halves. Plan on 2 halves per person when serving alongside other appetizers, enough for about 6 people.
