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Shrimp Deviled Eggs

This recipe is shrimply the best.

40 mins
24 Serving(s)
Shrimp Deviled Eggs


  • 12 Schnucks large eggs
  • 1 cup cooked salad shrimp, thawed and divided
  • 1/3 cup Schnucks real mayonnaise
  • 3 tbsp. chives, chopped
  • 3 tbsp. Schnucks sweet pickle relish
  • 1 1/2 tsp. Schnucks Dijon mustard
  • 1 tsp. Schnucks garlic powder
  • 1/2 tsp. salt
  • 1/8 tsp. Schnucks ground cayenne pepper
  • Toppings: sliced red bell pepper, chopped fresh parsley leaves, drained capers (optional)


  1. Place eggs in saucepan large enough to hold them in single layer. Add enough water to cover. Heat water to boiling over medium-high heat. Immediately remove saucepan from heat. Cover and let stand 15 minutes. Drain immediately, then place in large bowl filled with cold water; let stand 10 minutes.
  2. Meanwhile, finely chop 2/3 cup shrimp.
  3. Peel eggs; cut each egg lengthwise in half. Carefully remove yolks and place in medium bowl; place egg white halves on serving platter. With fork, mash yolks until smooth; stir in mayonnaise, chives, relish, mustard, garlic powder, salt, cayenne pepper and chopped shrimp until well combined. Evenly spoon yolk mixture into egg white halves. Cover with plastic wrap; refrigerate at least 1 hour or up to 1 day before serving. Top deviled eggs with remaining shrimp and toppings, if desired, just before serving.

Cook's Wisdom

Use low-fat yogurt in place of mayonnaise to cut down on calories and fat. For a timesaver, use refrigerated hard-cooked peeled eggs. To easily fill eggs, transfer yolk mixture to large zip-tight plastic bag with bottom corner snipped off. Gently squeeze bag to fill egg white halves with yolk mixture.

      Nutrition Facts

      66 Calories Per ServingFat: 5gSaturated Fat: 3gCholesterol: 107mgSodium: 185mgCarbohydrates: 2gSugars: 1gProtein: 5g

      Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe