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Shrimp Stuffed Eggs

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • 1/3 cup medium-sized cooked and de-veined, optional additional shrimp shrimp
  • 6 large hard-boiled and peeled eggs
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 2 teaspoons dijon mustard
  • 1 teaspoon fresh lemon juice
  • optional fresh dill


Peel and de-vein shrimp. Finely chop and set aside. Halve eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and stir in chopped shrimp, mayonnaise, sour cream, mustard and lemon juice. Add salt and pepper to taste. Fill egg whites evenly with yolk mixture. Garnish with additionally shrimp and dill, if desired. Store covered in refrigerator.

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