Rating: 4.24 stars
29 Ratings
  • 5 star values: 16
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

Shrimp and dill add a welcome twist to this picnic favorite. One teaspoon of dried dill weed may be substituted for one tablespoon of fresh dill weed.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.

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  • Slice eggs in half lengthwise. Remove yolks. Set aside whites.

  • In a medium bowl, mash egg yolks with a fork. Mix together with mayonnaise, shrimp, green onions, fresh dill weed, lime juice, prepared Dijon-style mustard, hot pepper sauce and ground black pepper.

  • Spoon approximately 1 tablespoon egg yolk mixture into each egg white. Garnish with fresh dill weed. Chill in the refrigerator until serving.

Nutrition Facts

83 calories; protein 5.7g; carbohydrates 0.9g; fat 6.3g; cholesterol 113.2mg; sodium 102.9mg. Full Nutrition
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Reviews (25)

Most helpful positive review

Rating: 5 stars
06/09/2006
These are so terrific. Try using fresh or frozen shrimp steamed correctly instead of canned shrimp. Then chop up the shrimp into smaller pieces. The texture comes out so much better. Don't over cook the shrimp or they will come out chewy. This recipe can also stand on its own without the shrimp. The taste is still fabulous. I think chopped celery is also a great addition. Especially if you decide to delete the shrimp. Read More
(16)

Most helpful critical review

Rating: 3 stars
06/10/2008
There's alot of flavor going on in this recipe. Perhaps too much. Don't use the canned shrimp. It doesn't taste nearly as good as freshly cooked shrimp. Not really the same animal at all. Fresh shrimp are larger so you do need to dice them a bit in order to incorporate them into the egg mixture. Don't be afraid to use other types of mustard in this if you don't care for dijon. Read More
(9)
29 Ratings
  • 5 star values: 16
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
06/08/2006
These are so terrific. Try using fresh or frozen shrimp steamed correctly instead of canned shrimp. Then chop up the shrimp into smaller pieces. The texture comes out so much better. Don't over cook the shrimp or they will come out chewy. This recipe can also stand on its own without the shrimp. The taste is still fabulous. I think chopped celery is also a great addition. Especially if you decide to delete the shrimp. Read More
(16)
Rating: 5 stars
07/08/2005
LOVE them!!! I'm always on the lookout for something different and these are wonderful. I just about have to hide them because if my husband finds them they won't make it to the table. Cut back on the number of eggs chop the whole egg up and it makes great egg salad. Read More
(11)
Rating: 5 stars
12/26/2006
I made four kinds of deviled eggs and the shrimp eggs were gone 5 minutes after I set them down on the table. It was delicious. Read More
(9)
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Rating: 3 stars
06/10/2008
There's alot of flavor going on in this recipe. Perhaps too much. Don't use the canned shrimp. It doesn't taste nearly as good as freshly cooked shrimp. Not really the same animal at all. Fresh shrimp are larger so you do need to dice them a bit in order to incorporate them into the egg mixture. Don't be afraid to use other types of mustard in this if you don't care for dijon. Read More
(9)
Rating: 4 stars
07/12/2010
These were good but the filling was a little too soft. I would cut back the mayo a bit and add more as needed. The combination of lime juice and dill was a tiny bit overpowering after being refrigerated overnight. Read More
(8)
Rating: 4 stars
01/16/2009
Excellant. Much more bite than regular deviled eggs. Very tasty. I did omit the shrimp but these were a hit. Addictive once you get past the fact they are not like regular deviled eggs. Read More
(7)
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Rating: 2 stars
01/25/2010
Okay. I also made these with minced crab and it was was better as the taste was a bit sweeter. I think I still prefer plain 'ole deviled eggs though:-) Read More
(7)
Rating: 3 stars
01/26/2004
My husband would have rated this 4 stars. I lowered the rating as I left out a major ingredient that would have changed the taste quite a bit. I used 1/2 tsp. dried dill instead of the fresh (I guess you could experiment with the amount)and Grey Poupon deli mustard. The recipe doesn't say what size canned shrimp to buy. I used tiny shrimp & they got a bit mashed up when I mixed everything together. Maybe it would be better if the shrimp just topped the eggs like a garnish. Anyway most importantly I left out the hot pepper sauce. I had leftover filling after I heaped the eggs with the mixture. I did a taste test by mixing a little hot pepper sauce with the leftover mixture in one bowl and a little white horseradish with the mixture in another bowl. I liked the horseradish much better. If you leave out the hot pepper sauce you just need to decide if you'd like the dish more deviled & if so what to add (more mustard or horseradish or maybe vinegar). Read More
(6)
Rating: 5 stars
12/07/2008
I made this for a party and they were gone within minutes. Next time I'll make a double batch and add more hot sauce. I used the can shrimp versus the fresh and it was good! I will definitely make it again! Read More
(6)