Best 7 Remoulade Deviled Eggs With Pickled Shrimp Recipes

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Searching for a simple, yet delicious dish to serve at your next gathering? Consider making remoulade deviled eggs with pickled shrimp, a classic Southern dish made with a mixture of boiled eggs, mayonnaise, and various seasonings. The creamy, tangy filling is perfectly balanced by the briny, sweet pickled shrimp, creating a savory treat that will please any crowd. With easy-to-follow steps and minimal ingredients, this recipe is a must-try for any home cook looking to impress their guests.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP DEVILED EGGS



Shrimp Deviled Eggs image

Make "shrimply" delicious deviled eggs! What would an appetizer buffet be without them?

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 45m

Yield 12

Number Of Ingredients 8

6 eggs
2 medium green onions, thinly sliced (2 tablespoons)
1/4 cup reduced-fat mayonnaise or salad dressing
1 tablespoon white vinegar
1/4 teaspoon salt
1/4 teaspoon red pepper sauce
1/2 cup coarsely chopped cooked salad shrimp, thawed if frozen
1 tablespoon seafood cocktail sauce

Steps:

  • Place eggs in single layer in 2-quart saucepan; add enough cold water so it is at least 1 inch above eggs. Heat to boiling; remove from heat. Cover and let stand 18 minutes. Drain; rinse with cold water. Let stand in ice water 10 minutes.
  • Peel eggs; cut lengthwise in half. Slip out yolks; place in medium bowl. Mash yolks with fork until smooth. Reserve 1 teaspoon green part of onions for garnish. Stir mayonnaise, vinegar, salt, pepper sauce and remaining green onions into mashed yolks. Fold in shrimp.
  • Fill egg whites with yolk mixture, heaping it lightly. Just before serving, top with cocktail sauce and reserved green onions.

Nutrition Facts : Calories 80, Carbohydrate 1 g, Cholesterol 130 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Deviled Egg, Sodium 150 mg, Sugar 0 g, TransFat 0 g

SHRIMP DEVILED EGGS



Shrimp Deviled Eggs image

"Deviling" an egg usually refers to seasoning the cooked yolk with mustard or anything else that is spicy but not necessarily hot. Then you add your favored flavorings. If I had to pick a favorite, it would be the deviled egg with shrimp. In this preparation, a fairly basic combo is jazzed up with chopped shrimp and olives; I like green, sometimes even pimiento-stuffed, for this.

Provided by Mark Bittman

Categories     quick, appetizer, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1/4 pound shrimp, peeled and deveined
4 eggs
2 or 3 tablespoons chopped good olives
1 tablespoon minced onion
2 tablespoons chopped parsley leaves, more for garnish
1 teaspoon Worcestershire sauce
1 teaspoon extra virgin olive oil
Salt and pepper to taste
2 tablespoons mayonnaise.

Steps:

  • Bring a small pot of water to a boil. Add shrimp and cook until pink, about 2 minutes. Remove shrimp with a slotted spoon. Let cool a bit, then chop.
  • Add eggs to pot, adding water, if necessary, to cover. Bring water just to a boil, then shut off heat. Cover pot and let eggs rest for 9 minutes, 10 minutes if eggs are large. Plunge eggs into a bowl of ice water. When cool enough to handle, peel.
  • Halve eggs lengthwise and remove yolks. Mash yolks of 3 eggs in a medium bowl. Add chopped shrimp and remaining ingredients and mix well.
  • Mound this mixture into egg whites. Crumble remaining yolk on top and garnish with parsley. Serve, or cover with plastic and refrigerate for up to a day; bring back to room temperature before serving.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 12 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 316 milligrams, Sugar 0 grams, TransFat 0 grams

PICKLED SHRIMP



Pickled Shrimp image

If you didn't grow up in a coastal town in the South, you might never have eaten pickled shrimp with your Thanksgiving dinner. But since you can use frozen shrimp in this recipe, it might be time to try. Briny and a bit spicy, this pickled shrimp is full of flavor. You can make this dish the day before the feast for a faint pickle taste or leave them in the refrigerator for a week before, which means you'll bring something with huge personality to the table. Either way, this might become a tradition for your family. Good for a week.

Provided by Shauna James Ahern

Categories     Appetizers and Snacks     Seafood     Shrimp

Time P1DT40m

Yield 4

Number Of Ingredients 9

1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons kosher salt, divided
3 large lemons, zested and juiced
¼ cup finely chopped flat-leaf parsley
2 tablespoons pickling spice
2 cloves garlic, finely chopped
½ teaspoon red pepper flakes
1 cup extra-virgin olive oil
3 large shallots, thinly sliced lengthwise

Steps:

  • Fill a large bowl with ice-cold water.
  • Bring a large pot of water to a boil over high heat. Add shrimp and 1 tablespoon salt; reduce heat to low and cook until shrimp are pink, about 2 minutes. Drain the shrimp and transfer to the bowl of cold water until chilled, 3 to 5 minutes. Drain again.
  • Combine remaining 1 tablespoon salt, lemon zest and juice, parsley, pickling spice, garlic, and red pepper flakes in a bowl. Pour in olive oil and whisk together to make the pickling oil.
  • Fill a resealable glass jar with shrimp and shallots in 4 alternating layers. Pour the pickling oil on top, submerging all contents. Put on the lid and refrigerate for 24 hours.

Nutrition Facts : Calories 650.3 calories, Carbohydrate 18.4 g, Cholesterol 172.6 mg, Fat 57.4 g, Fiber 4.5 g, Protein 20.9 g, SaturatedFat 8.2 g, Sodium 3088.6 mg, Sugar 1.5 g

LEMON CAPER DEVILED EGGS



Lemon Caper Deviled Eggs image

I love deviled eggs. Love. I always say, "It's not a party at my house without deviled eggs." It's hard to beat the classic rendition, but every now and then I'll mix things up. I came up with this recipe for a dinner I cooked at the South Beach Wine and Food Festival, where I topped them with fried oysters. They're obviously delicious that way (anything fried, am I right?), but I like them just as well without the garnish. I've made them with lemon and capers so many times now, I have almost forgotten what they taste like plain!

Provided by Katie Lee Biegel

Categories     appetizer

Time 55m

Yield 24 deviled eggs

Number Of Ingredients 10

12 large eggs
1 cup mayonnaise
1 tablespoon yellow mustard
2 teaspoons capers, rinsed and drained
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 small clove garlic, grated
Zest of 1 lemon
Paprika, for garnish
Chopped parsley, for garnish

Steps:

  • Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs.
  • Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
  • Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.

SHRIMP AND DILL DEVILED EGGS



Shrimp and Dill Deviled Eggs image

Shrimp and dill add a welcome twist to this picnic favorite. One teaspoon of dried dill weed may be substituted for one tablespoon of fresh dill weed.

Provided by Michele O'Sullivan

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 50m

Yield 12

Number Of Ingredients 10

6 eggs
¼ cup mayonnaise
1 (4.5 ounce) can shrimp, rinsed and drained
2 tablespoons chopped green onions
1 tablespoon chopped fresh dill weed
1 tablespoon lime juice
2 teaspoons prepared Dijon-style mustard
¼ teaspoon hot pepper sauce
1 pinch ground black pepper
fresh dill weed

Steps:

  • Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  • Slice eggs in half lengthwise. Remove yolks. Set aside whites.
  • In a medium bowl, mash egg yolks with a fork. Mix together with mayonnaise, shrimp, green onions, fresh dill weed, lime juice, prepared Dijon-style mustard, hot pepper sauce and ground black pepper.
  • Spoon approximately 1 tablespoon egg yolk mixture into each egg white. Garnish with fresh dill weed. Chill in the refrigerator until serving.

Nutrition Facts : Calories 83.3 calories, Carbohydrate 0.9 g, Cholesterol 113.2 mg, Fat 6.3 g, Fiber 0.1 g, Protein 5.7 g, SaturatedFat 1.4 g, Sodium 102.9 mg, Sugar 0.3 g

SHRIMP DEVILED EGGS



Shrimp Deviled Eggs image

This is part of a salad recipe that was in Family Circle Magazine. I am also posting the salad recipe. It is called Shrimp Deviled Egg Salad. The deviled eggs are great in the salad, yet good enough to eat all by themselves.

Provided by islandgirl77551

Categories     Savory

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

12 hard-boiled eggs
1/2 lb small shrimp (cooked and finely chopped)
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh dill (chopped)
1 tablespoon lemon juice
1/4 teaspoon garlic salt
1/4 teaspoon pepper

Steps:

  • Cut peeled eggs in half lenghtwise.
  • Scoop yolks out into a mixing bowl and mash with a fork.
  • Add mayonniase,dijon mustard,dill,lemon juice,garlic salt,pepper and shrimp to egg yolks and stir to blend completely.
  • Fill each egg white with yolk mixture.
  • Cover and refrigerate until ready to serve.

DEVILED EGGS WITH SHRIMP



Deviled Eggs with Shrimp image

There's really only one thing that could be better than creamy deviled eggs with fresh chives and lemon: the same, with shrimp on top!

Provided by My Food and Family

Categories     Dairy

Time 15m

Yield 24 servings

Number Of Ingredients 7

1 doz. hard-cooked eggs
1/2 cup KRAFT Real Mayo
1 Tbsp. GREY POUPON Dijon Mustard
Zest of 1 lemon
1 Tbsp. chopped fresh chives
24 cooked cleaned small shrimp (6 oz.)
4 cucumber slices, each cut into 6 wedges

Steps:

  • Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add mayo; beat with mixer until blended. Add mustard, lemon zest and chives; mix well.
  • Spoon or pipe egg yolk mixture into centers of egg whites.
  • Top with shrimp and cucumbers.

Nutrition Facts : Calories 80, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g

Remoulade Deviled Eggs with Pickled Shrimp: A Culinary Symphony of Flavors

Indulge in a culinary masterpiece that dances on your taste buds with every succulent morsel. This recipe for Remoulade Deviled Eggs with Pickled Shrimp is a harmonious composition of textures and flavors, offering a delectable experience that will linger in your memory.

The velvety smooth and tangy deviled egg filling, contrasted by the briny and tangy pickled shrimp, createa a harmonious balance that will keep you craving more.

Enhance the presentation with a vibrant array of garnishes, such as chives, dill, or paprika, adding both visual appeal and a touch of herbaceous zest.

As you prepare this culinary masterpiece, remember these insightful tips to ensure a flawless result.

Essential Tips for Culinary Excellence:

  • Select the freshest, high-quality ingredients available, particularly the shrimp, to ensure the utmost flavor.
  • When cooking the shrimp, be mindful of the cooking time to avoid overcooking. Overcooked shrimp becomes tough and loses its natural sweetness.
  • Prepare the deviled egg filling in advance and allow it to chill in the refrigerator to achieve a firm and flavorful texture.
  • Pipe the deviled egg filling into the cooked and chilled egg whites using a piping bag or a spoon to create a smooth and even surface.
  • Top each egg with a pickled shrimp and a sprinkle of your chosen garnish. Consider using chives, dill, or paprika for a vibrant and flavorful touch.

A Culinary Symphony: Conclusion:

As you savor each heavenly morsel of Remoulade Deviled Eggs with Pickled Shrimp, let the harmonious flavors dance on your taste buds. The velvety deviled egg filling, the briny pickled shrimp, and the vibrant garnish come together in a culinary symphony that will leave you craving more. This exquisite dish is perfect as an appetizer, a party favorite, or simply as a delightful treat to enjoy at any time.

Experiment with various garnishes and accompaniments to create a customized culinary experience that perfectly matches your palate.

Relish the culinary journey as you whip up this delectable dish, and share the joy of this culinary symphony with friends and family.

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