Dill Deviled Eggs with Sautéed Shrimp

Dive into brunch with these beauties: Deviled eggs with plump, sautéed shrimp and fragrant dill. It’s the perfect use of hard-boiled eggs for delicious brunching, lunching and snacking in between.

Serves: 6
Serving Size: 2 halves
15 mins Prep time 5 mins Cook time
15 mins Prep time
5 mins Cook time
  • Heat oil in large skillet on medium-high heat. Add shrimp; cook and stir 3 to 4 minutes or until shrimp turn pink and are lightly browned. Cool slightly.

  • Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.

  • Stir in mayonnaise, tomato, dill and sea salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Top each with a cooked shrimp. Serve immediately or refrigerate until ready to serve.

Cooking tip

To hard cook eggs: Bring 1/2- to 1-inch of water to boil in large saucepan on high heat. Carefully add eggs into boiling water using a large spoon or tongs. Cover. Cook 12 minutes for large eggs. (Adjust time up or down by 1 minute for each size larger or smaller.) Drain water immediately. Serve eggs warm or rapidly cool eggs by running them under cold water or placing them in a bowl of ice water. Refrigerate eggs when completely cool. Keep eggs refrigerated and use within a week.

For creamier deviled eggs: Stir additional 1 to 2 tablespoons mayonnaise into yolk mixture.

Nutrition information

(Amount per serving)

  • 170Calories: 170Cholesterol: 219mg
  • Sodium: 240mgProtein: 10g
  • Total Fat: 14gSaturated Fat: 3g
  • Fiber: 0gCarbohydrate: 1g