blackened shrimp stuffed deviled eggs

a traditional rich and delicious yolk filling, studded with blackened shrimp. it’s a crowd pleaser!


for the shrimp:
1 cup medium or large raw shrimp, peeled and deveined
1 tbsp butter
~1 tsp blackening seasoning

for the eggs:
6 large eggs, hard-boiled and peeled
2 tbsp mayonnaise
2 tbsp sour cream
1 tsp Dijon mustard
juice of half a lemon
few shakes of hot sauce
salt & pepper
smoked paprika (for garnish)
green onions, finely chopped (for garnish, optional)


1. Pat shrimp dry and season very well with blackening seasoning. Melt butter in a pan over high heat and cook shrimp until opaque and cooked thoroughly, about 1-2 minutes each side. Remove from pan. Reserve about half of the shrimp for garnish, and finely chop the other half.

2. Halve the eggs lengthwise. Remove the yolks and place in a medium bowl. Combine yolks with mayonnaise, sour cream, dijon mustard, lemon juice and hot sauce; stir until smooth. Fold in the chopped shrimp. Add salt and pepper to taste. Fill the egg whites evenly with the yolk and shrimp mixture (use a ziplock as a piping bag and cut off one corner to pipe into eggs). Garnish with remaining shrimp (cut larger shrimp in half), paprika and chopped green onions.