Deviled Eggs with Old Bay Shrimp

by CARRIE PURCELL

Photo by Woman’s Day/Andrew Purcell

These creamy deviled eggs, topped with Old Bay seasoning and pickled shrimp, are easy to make and sure to impress. For more deviled egg recipes using seafood, try our Crabmeat Deviled Eggs.

Yield: 24

Ingredients:

• 24 rock or bay shrimp
• 1 c. white wine vinegar
• 12 hard-boiled eggs
• 1/2 c. mayonnaise
• 2 tbsp. dill pickle juice
• 1 tsp. Old Bay seasoning
• 1/2 tsp. salt
• pinch Old Bay seasoning
• 24 sprig fresh dill

 

Directions: 

1. In a large bowl, combine 24 cooked and peeled rock or bay shrimp and 1 cup of white wine vinegar; refrigerate for 30 minutes. Meanwhile, in a food processor, blend the yolks from 12 hard-boiled eggs (halved whites reserved), 1/2 cup of mayonnaise, 2 tablespoons of dill pickle juice, 1 teaspoon of Old Bay seasoning, and 1/2 teaspoon of salt until smooth.
2. Drain the shrimp and set them aside. Distribute the filling among the reserved egg-white halves and sprinkle each with a pinch of Old Bay seasoning. Top each deviled egg with a pickled shrimp and a sprig of fresh dill. Serve immediately.

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