Description
Shrimp Cocktail Deviled Eggs combine classic deviled eggs with the zesty flavors of shrimp cocktail, creating an elegant appetizer perfect for parties and gatherings. This recipe features hard-boiled eggs filled with a creamy, tangy yolk mixture, topped with shrimp coated in a flavorful cocktail sauce and garnished with fresh herbs and lemon wedges.
Ingredients
Scale
Eggs and Filling
- 6 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce (ensure it is anchovy-free)
- 1/4 teaspoon hot sauce (optional)
- 1 tablespoon finely chopped celery
- 1 tablespoon finely chopped red onion
- Salt and freshly ground black pepper, to taste
Shrimp Cocktail
- 1/2 pound cooked shrimp, peeled, deveined, and chilled
- 1 tablespoon ketchup
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce (optional)
Garnish
- Fresh parsley or dill, for garnish
- Lemon wedges, for serving
Instructions
- Hard-Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then remove the pan from the heat and cover it. Let the eggs sit in the hot water for 10-12 minutes to cook thoroughly.
- Cool the Eggs: Drain the hot water and run cold water over the eggs until they are cool enough to handle. This stops the cooking process and makes peeling easier.
- Peel the Eggs: Gently tap each egg on a hard surface to crack the shell. Peel the eggs under cold running water to remove shells cleanly without damaging the egg whites.
- Slice and Separate: Slice each egg lengthwise using a sharp knife and carefully remove the yolks, placing them in a mixing bowl. Arrange the egg whites on a serving platter, hollow side up.
- Mash the Yolks: Use a fork to mash the egg yolks until smooth and crumb-free, creating a creamy base for the filling.
- Add Ingredients: To the mashed yolks, add mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, hot sauce if using, finely chopped celery, and red onion. Mix well to combine all flavors.
- Mix Well: Stir the mixture until smooth and creamy. Season with salt and freshly ground black pepper to taste, adjusting the seasoning for a balanced flavor.
- Prepare the Shrimp: If using large shrimp, chop them into bite-sized pieces for ease of eating. Reserve a few whole shrimp for garnishing the deviled eggs if desired.
- Make the Cocktail Sauce: In a small bowl, combine ketchup, Worcestershire sauce, lemon juice, and hot sauce as per preference. Adjust the proportions to achieve your desired tanginess and spiciness.
- Combine Shrimp and Sauce: Gently toss the shrimp with the cocktail sauce, ensuring that every piece is evenly coated with the sauce for the best flavor.
- Fill the Egg Whites: Using a spoon or piping bag, fill the hollow centers of the egg whites with the creamy yolk filling, creating a neat and generous mound.
- Top with Shrimp: Arrange the cocktail shrimp on top of each filled egg half to showcase the shrimp and add texture.
- Garnish: Decorate the deviled eggs with fresh parsley or dill sprigs for a burst of color and fresh herbal notes.
- Chill and Serve: Cover the assembled deviled eggs and chill them in the refrigerator for at least 30 minutes to allow flavors to meld and to serve them cold. Serve alongside lemon wedges for an extra citrusy kick.
Notes
- Use fresh eggs for easier peeling after boiling.
- Ensure shrimp is fully cooked and chilled before mixing to maintain texture and flavor.
- Adjust the hot sauce quantity to your spice tolerance.
- The recipe can be made a few hours ahead and refrigerated to enhance flavor melding.
- For a gluten-free version, verify that Worcestershire sauce and ketchup brands used are gluten-free.
