Photo: Jennifer Davick; Food Styling: Amy Wilson
Hands-on Time
30 Mins
Total Time
1 Hour
Makes 2 dozen

You'll love this unique twist on deviled eggs with shrimp, spicy Creole mustard, and lots of garlic.

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

Ratings & Reviews

sheraphics's Review

May 22, 2013
Could make a little spicier

Frank645's Review

October 09, 2012

klmitchell's Review

June 24, 2012
This was excellent. I used Gulden's Spicy Brown Mustard and steamed the shrimp with Old Bay. The lemon zest added a nice freshness. Way more filling than egg white, so I guess we'll have egg salad tomorrow.

teamjones's Review

June 12, 2012
These were OK. I used Zatarain's Creole Mustard, but these just weren't as spicy as I had hoped. Good, but not great.