Deviled Eggs with Shrimp and Pickle Relish

Ingredients (8)

  • 1 tablespoon extra-virgin olive oil
  • 6 small uncooked shrimp (or 3 large), peeled and deveined
  • salt to taste
  • 6 eggs, preferably slightly older eggs so they are easier to peel
  • 3 tablespoons mayonnaise
  • 1 tablespoon pickle relish
  • 1 teaspoon brown mustard
  • paprika, for garnish
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Nutritional Information
  • Calories70
  • Fat6.03g
  • Saturated fat1.26g
  • Trans fat0.01g
  • Carbs0.64g
  • Fiber0.03g
  • Sugar0.45g
  • Protein3.13g
  • Cholesterol85.18mg
  • Sodium83.33mg
  • Nutritional Analysis per serving (12 servings) Powered by

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Deviled Eggs with Shrimp and Pickle Relish

Deviled eggs are a pretty perfect party food: easy to make (even ahead of time), easy to eat, and endlessly adaptable. This version is based on a recipe from a family friend of Ali Rosen, author of Bring It!: Tried and True Recipes for Potlucks and Casual Entertaining. Chopped shrimp add sweetness and texture, and pickle relish brings a bit of crunch and tang. The shrimp really make all the difference, but if you can’t eat them due to allergies or dietary restrictions, try substituting finely diced cucumber or carrots for additional texture. And if you really love shrimp, buy an extra dozen small ones, leave them whole after cooking and cooling, and place one on top of each egg half before sprinkling with paprika.

Make Ahead: Any way you go with the filling, you can make the eggs up to 2 days ahead of time and store them in the fridge (covered with plastic wrap, gently pressed into the yolks), but don’t add the paprika until just before serving or it will dissolve.

Presentation: Piping the filling into the egg whites makes it easier to control the amount and creates a more refined look—you can use a pastry bag and piping tip for extra elegance, but a plastic bag with a corner snipped off also does the trick.

We’ve got no end of deviled egg recipes, but if you’re looking for something a bit more substantial, try our Egg Salad Gribiche recipe and our Fried Egg, Cheese, and Chive Tartlets recipe.

Get The Cookbook

Bring It!

Tried and True Recipes for Potlucks and Casual Entertaining

by Ali Rosen

Buy Now
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    Snapware Snap 'N Stack 2 Layer Food Storage w/ Egg Holder Trays

    Even if you prefer to arrange your deviled eggs on a cut-crystal serving platter, if you have to transport them to a potluck or party, you're better off with something a bit sturdier. This two-tiered storage and carrying container securely cradles up to 24 egg halves without smushing the filling.

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Tips for Eggs and Shrimp


  1. 1Bring a pot of water to a boil. Set aside ice water in a large bowl, deep enough to submerge the 6 eggs.
  2. 2In a small skillet, heat the olive oil over medium heat and sauté the shrimp until just cooked. Salt to taste, remove from the heat, then cool completely and finely dice.
  3. 3When the water is boiling, boil the eggs for 10 to 12 minutes depending on size: extra-large eggs need closer to 12 minutes, and medium to large eggs only take 10. They should be just hardboiled, ideally with the very center of the yolk still a bit soft.
  4. 4When they are done, submerge them in the ice water bath. Alternatively, you can run cold water over them for 5 minutes.
  5. 5Peel the eggs and cut them in half, removing the yolks from the whites. Lightly smash the yolks with a fork until they are roughly blended together and then measure them. Whatever the amount of yolk, add three-quarters that amount of mayonnaise to the yolks (roughly 3 tablespoons), and then mix together. Be careful not to blend too smooth, as the texture is important. Add the fully cooled shrimp, pickle relish, brown mustard, and a generous dash of salt to the bowl. Mix all ingredients well. Add to a piping bag (or a zip-top bag with a small hole cut in the corner to resemble a piping bag) and pipe the yolk into the centers of the whites. Top with paprika and serve.

Reprinted with permission from BRING IT! © 2018 by Ali Rosen, Running Press

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