Ingredients
For the Deviled Eggs:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
For the Old Bay Shrimp:
- 12 small shrimp, peeled and deveined
- ½ teaspoon Old Bay seasoning
- ½ teaspoon olive oil
- ½ teaspoon lemon juice
- 1 clove garlic, minced
For Garnish:
- 1 teaspoon chopped fresh chives
- Extra Old Bay seasoning, for sprinkling
- Lemon wedges (optional)
Instructions
Place 6 large eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then remove from heat and cover the pan. Let the eggs sit for 10 minutes, then transfer them to an ice bath for 5 minutes before peeling.
Slice the eggs in half lengthwise and scoop out the yolks into a mixing bowl. Mash the yolks with mayonnaise, Dijon mustard, lemon juice, garlic powder, smoked paprika, salt, and black pepper until smooth.
In a small bowl, toss the shrimp with Old Bay seasoning, olive oil, lemon juice, and minced garlic. Heat a skillet over medium heat and cook the shrimp for 1-2 minutes per side, or until they turn pink and opaque. Remove from heat and set aside.
Spoon or pipe the yolk mixture back into the egg whites, filling each half generously.
Place one cooked shrimp on top of each deviled egg. Garnish with chopped chives and a light sprinkle of extra Old Bay seasoning.
Arrange the deviled eggs on a serving platter with lemon wedges on the side. Serve immediately or refrigerate until ready to enjoy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 140
- Sugar: 1g
- Fat: 10g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 10g