Filed Under: Deviled Eggs, eggs, nibbles

Classic deviled eggs with cold water shrimp

Classic deviled eggs with cold water shrimp is a dish with a twist for seafood lovers

November 27th, 2017

From The Marine Stewardship Council, by Chef Charlotte Langley

“An oldie but a goodie, with a twist. Deviled eggs with sustainable wild cold water shrimp bring me back to my grandmother’s late afternoon nibbles. A cup of strong black tea and these guys will send your guests into a tasty time warp of delicious!” —Chef Charlotte Langley

  Look for the blue MSC-certified label to ensure you're buying fish and seafood that's been sustainably harvested
  • 12 eggs
  • ½ lb MSC certifi ed frozen cold water
  • shrimp, peeled and cooked
  • ¼ cup mayonnaise
  • 2 tbsp green onion, chopped
  • 1 tsp Old Bay seasoning
  • 1 tsp fennel seeds, toasted and ground
  • ½ tsp salt
  • Zest and juice of one lemon
  • Old Bay seasoning and chopped green onions for garnish
  1. Thaw the shrimp in the fridge overnight and pat dry before using.

  2. Place the eggs in a pot and cover with cold water. Bring to a boil and cook for 6 minutes

  3. Remove from heat and shock immediately in a cold water bath. Tap each egg gently to loosen the shell.

  4. Peel, cut in half and scoop out the yolks into a small bowl. Set aside.

  5. Reserve 48 shrimps for garnish and fi nely chop the rest, then add to the yolks.

  6. Add mayonnaise, lemon juice and zest, green onion, Old Bay and fennel seeds. Mix well with a rubber spatula.

  7. With a small spoon, fi ll the egg white halves with yolk and shrimp mixture. Sprinkle with a little Old Bay then top with 2 shrimps and chopped green onion. Serve on your favourite platter.

Classic deviled eggs with cold water shrimp
Marine Stewardship Council

Leave a Reply

Your email address will not be published.