Shrimp Cocktail Deviled Eggs
We’ve taken our classic southern deviled eggs and combined them with another classic appetizer….shrimp cocktail! These shrimp cocktail deviled eggs are a delicious and elegant appetizer that will impress your guests at any gathering.
Deviled eggs are a classic party appetizer that never goes out of style. They’re easy to make, easy to customize, and always a crowd-pleaser.
These shrimp cocktail deviled eggs are the perfect combination of creamy egg filling and tangy shrimp cocktail, with a touch of spicy horseradish sauce to give them some extra kick. Top each egg with shrimp tossed in Old Bay seasoning and you’ve got an amazing party appetizer.
Whether you’re hosting an Easter dinner, a fancy dinner party or just looking for a fun snack to enjoy with friends, these shrimp cocktail deviled eggs are sure to be a hit. So grab your apron and get ready to impress your guests with this tasty and unique twist on a classic appetizer.
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Ingredients You’ll Need
- Hard-boiled Eggs – You can make your deviled eggs the traditional way on the stove top but I highly recommend making hard-boiled eggs in the air fryer! You can also save time by purchasing pre-cooked hard-boiled eggs at the grocery store.
- Cooked shrimp – By fresh or frozen cooked shrimp at the grocery store. We suggest the 51/60 count shrimp if you’re looking for the perfect size.
- Cocktail sauce – This tangy sauce is basically ketchup with horseradish sauce.
- Mayonnaise – You can use your favorite brand. We use Hellman’s or Duke’s.
- Old Bay seasoning – You don’t make shrimp in Maryland without Old Bay seasoning. this helps kick up the flavor!
More Deviled Egg Recipes
- Southern Deviled Eggs
- Irish Deviled Eggs
- Bacon Sriracha Avocado Deviled Eggs
- Deviled Ham Stuffed Eggs
- Mississippi Sin Deviled Egg Recipe
Step 1 – Prepare eggs. Cut eggs in half and remove the yolks placing them in a separate bowl.
Step 2 – Make the filling. Add cocktail sauce and mayonnaise to the yolks and combine until smooth.
Step 3 – Fill the eggs. Place yolk mixture into a piping bag and pipe into the egg halves.
Step 4 – Season shrimp. Toss the cooked shrimp with the Old Bay seasoning.
Step 5 – Add the shrimp. Top each egg with a shrimp and garnish with a small sprinkling of Old Bay seasoning.
Trick for the Perfect Filling
To get smooth, creamy, deviled egg filling with no lumps use an immersion blender to blend together all of your filling ingredients.
The smooth, creamy filling pipes perfectly into the egg whites. Melinda taught me this little trick and I love it!
Don’t worry though, if you don’t have a blender it’s perfectly fine to mix everything together with a spoon, they taste just as good 😉
How Many Deviled Eggs Per Person?
The serving size of a deviled eggs is 2. Since each deviled egg is a half of an egg that is one hard-boiled egg per person if you are planning 1 serving per person.
Keep in mind when you are making your menu that some people will eat more than 1 serving and some won’t eat any at all. I plan 3 deviled eggs per person.
6 people = 18 deviled eggs (9 hard-boiled eggs)
10 people = 30 deviled eggs (15 hard-boiled eggs)
12 people = 36 deviled eggs (18 hard-boiled eggs)
16 people = 48 deviled eggs (24 hard-boiled eggs)
20 people = 60 deviled eggs (30 hard-boiled eggs)
Looking for More Shrimp Recipes?
- Shrimp Ceviche
- Gambas Pil Pil
- Shrimp Salad
- Citrus Marinated Grilled Shrimp
- Instant Pot Shrimp Boil
- Cheesy Shrimp Casserole
- Shrimp Alfredo Pasta
- More Shrimp Recipes…
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Shrimp Cocktail Deviled Eggs
- 12 Peeled hard-boiled eggs
- 24 Cooked shrimp, tail on
- ¼ cup Cocktail sauce
- 3 tablespoons Mayonnaise
- ½ teaspoon Old Bay seasoning, plus more for garnish
- Cut eggs in half and remove the yolks placing them in a separate bowl.
- Add cocktail sauce and mayonnaise to the yolks and combine until smooth.
- Place yolk mixture into a piping bag and pipe into the egg halves.
- Toss the cooked shrimp with the Old Bay seasoning.
- Top each egg with a shrimp.
- Garnish with a small sprinkling of Old Bay seasoning.
Oh, wow, I love your riff on the retro classic! It looks rich and lish! Pinned, for sure! Thanks!
What count is the shrimp?
41/50 medium or bit larger will do. It all depends on how you want it to look and taste.
Oh dear! The quantities of the other ‘liquid’ ingredients made this far too runny. The only way I was able to rescue the 2 dozen eggs was to add corn flour to thicken. I would recommend using far less of the other ingredients.