Shrimp Deviled Eggs

A tasty and easy to eat standby dressed up with a little chopped shrimp.

Such a simple addition but it adds enough wow to change the dish and get you a lot of compliments. The best deviled eggs you or your guests ever ate!

Try cooking your eggs my way and you will be so happy that you do not have a nasty green ring around the yolk! Voila.


  • 6 large eggs
  • 3 tablespoons Hellmann's mayonnaise
  • 3 tablespoons Fage Greek yogurt
  • 1 teaspoon Dijon mustard
  • Old Bay seasoning
  • 1/4 pound cooked shrimp very finely chopped
  • 3 scallions, finely minced, including tender green tops
  • 1 teaspoon chopped fresh dill - if you are not using fresh, do not use dried


  • Place eggs in a covered pan just large enough for a single layer. Add room temperature water to cover the eggs by about one inch.
  • Place pot on high heat and when the water just begins to boil, cook for 1 minute.
  • Turn off the heat, cover the pot, remove from burner and set timer for 15 minutes.
  • Drain the eggs, shake them in the pan to crack the shells and fill pot with cold water to cool down eggs before peeling.
  • Neatly split eggs lengthwise and remove yolks to a medium bowl. Mash yolks with fork until fine textured and fluffy.
  • Blend with mayonnaise, yogurt, mustard, 1/4 teaspoon Old Bay, shrimp, scallions and dill.
  • Using a small metal 'ice cream' scoop, portion the filling into the egg white halves.
  • Lightly sprinkle with additional Old Bay and garnish with fresh dill. Cover platter and chill.

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