ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Shrimp Rémoulade Deviled Eggs

Photo: Jennifer Davick; Food Styling: Amy Wilson
Hands-on time 30 mins
Total time 1 hr
Yield Makes 2 dozen
You'll love this unique twist on deviled eggs with shrimp, spicy Creole mustard, and lots of garlic.

Ingredients

  • 3/4 cup mayonnaise
  • 3 tablespoons minced green onions
  • 1 tablespoon minced fresh parsley
  • 1 1/2 tablespoons Creole mustard
  • 2 teaspoons lemon zest
  • 2 garlic cloves, pressed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 12 large eggs
  • 1 cup finely chopped cooked shrimp (about 3/4 lb. peeled and deveined cooked shrimp)

How to Make It

  1. Whisk together first 8 ingredients in a small bowl; cover and chill.

  2. Place eggs in a single layer in a stainless-steel Dutch oven. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil; cover, remove from heat; let stand 15 minutes.

  3. Drain immediately, and return eggs to Dutch oven. Fill Dutch oven with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold water.

  4. Slice eggs in half lengthwise, and carefully remove yolks, keeping egg white halves intact. Mash yolks with mayonnaise mixture until smooth using a fork; stir in shrimp. Spoon yolk mixture into egg whites. Serve immediately, or cover and chill up to 24 hours.