Recipe: Shrimp Salad Stuffed Eggs

This scrumptious shrimp salad stuffed eggs recipe makes an easy summertime snack with a seafood twist on traditional deviled eggs.

by Lori Rice
PHOTO: Lori Rice

This twist on basic deviled eggs can be enjoyed as an easy summertime snack or as a make-ahead side dish for an upcoming cookout. The shrimp salad is filled with crisp summer vegetables and the blend of creamy mayonnaise, tangy sour cream and vibrant cilantro melt together with the smooth egg yolks in each bite.

You’ll want to pile your eggs high with extra shrimp salad, so be sure to serve this one with plates and possibly a fork and knife.

Yield: 16 servings


  • 2 green onions, sliced
  • 13 cup diced cucumber
  • 13 cup diced red bell pepper
  • 2 teaspoons minced fresh jalapeño
  • 12 pound cooked cocktail shrimp or cooked large shrimp, chopped
  • 14 cup mayonnaise
  • 2 tablespoons sour cream
  • 2 tablespoons chopped fresh cilantro
  • 12 teaspoon fine sea salt
  • 14 teaspoon ground cumin
  • 18 teaspoon ground black pepper
  • 8 hard-boiled eggs, halved and yolks removed

Read more: Ducks are great poultry for both meat and eggs!


To a medium bowl, add green onions, cucumber, red bell pepper and jalapeño. 

Stir in the shrimp. 

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In a separate medium bowl, stir the mayonnaise and sour cream together.

Add the salt, cumin and black pepper and continue to stir until mixed well into a thick dressing.

Transfer 2 tablespoons off the dressing into the bowl with the shrimp. Stir to coat all of the ingredients. 

Add the egg yolks to the bowl with the remaining dressing. Smash and stir with a fork until a thick paste forms. It should be mostly smooth with minimal lumps of egg yolk remaining. 

Place the egg halves cut side up on a serving plate. Spoon about 1 teaspoon of the blended egg yolks into each egg. Use a clean finger dampened with water or the back of a spoon to pat and flatten the filling into the hole of each egg. 

Spoon a generous amount of shrimp salad over each egg. Be sure to drain the liquid away from each spoonful before topping the egg. Any remaining shrimp salad can be placed in a small bowl and served alongside the stuffed eggs for anyone who wants extra. Serve right away. 

This recipe can be prepared up to 24 hours in advance. Store the egg yolk filled eggs and the shrimp salad separately in airtight containers in the refrigerator. Then top the eggs with shrimp salad just before serving. 

More Information

How to Boil Eggs

Here are some tips to get a perfectly hard-boiled egg.

  • Use a wide saucepan so eggs fit in one layer without crowding.
  • Use cold water to prevent cracking.
  • Cover with a lid as soon as the water starts boiling.
  • After 30 seconds, remove from heat and let sit for about 10
    to 12 minutes.
  • Place eggs in cool water for a few minutes before peeling.

This recipe originally appeared in the May/June 2022 issue of Chickens magazine.

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