Blackened Shrimp Stuffed Deviled Eggs


  • 1 cup medium or large raw shrimp, peeled and deveined

  • 1 tbsp butter ~

  • 1 tsp blackening seasoning

  • 6 large eggs, hard-boiled and peeled

  • 2 tbsp mayonnaise

  • 2 tbsp sour cream

  • 1 tsp Dijon mustard

  • juice of half a lemon

  • few shakes of hot sauce

  • salt & pepper

  • smoked paprika (for garnish)

  • green onions,

  • finely chopped (for garnish, optional)


Pat shrimp dry and season very well with blackening seasoning. Melt butter in a pan over high heat and cook shrimp until opaque and cooked thoroughly, about 1-2 minutes each side. Remove from pan. Reserve about half of the shrimp for garnish, and finely chop the other half. Halve the eggs lengthwise. Remove the yolks and place in a medium bowl. Combine yolks with mayonnaise, sour cream, dijon mustard, lemon juice and hot sauce; stir until smooth. Fold in the chopped shrimp. Add salt and pepper to taste. Fill the egg whites evenly with the yolk mixture (use a Ziploc as a piping bag and cut off one corner to pipe into eggs). Garnish with remaining shrimp (cut larger shrimp in half), paprika and chopped green onions.

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