DEVILED EGGS WITH SHRIMP & WASABI MAYO

Who doesn’t love a nice platter of Deviled Eggs? Especially, in the summertime when parties and barbecues abound. They’re a deep-rooted tradition, a must-have at gatherings because they’re a universal crowd-pleaser and soooo easy to make!

DEVILED EGGS, THE ULTIMATE PARTY STAPLE

These little nuggets of flavor have become a symbol of family reunions and celebrations. As soon as they show up, they automatically bring on the party, like a culinary conga line. But ironically, because of their classic party status, they can also be predictable and even boring, like a reliable déjà-vu sprinkled with paprika on top. Nothing wrong with that, but it’s nice to offer a variation once in a while.

That’s what motivated me to make these Deviled Eggs with Shrimp & Wasabi Mayo. I was looking for a new twist, and I love the combination of these flavors, the weaving of bold and delicate notes. When I started making this recipe years ago, I used to layer it on thin rice crackers, but eventually replaced them with hardboiled eggs because who Paleo this and who Keto that, grain-free is now the safer bet 😉 

YOUR SHOPPING LIST

The beauty of these Deviled Eggs is that they offer several short-cuts. I made mine from scratch, including hard-boiling the eggs in my Instant Pot, poaching the small/medium shrimp, and whipping up my own wasabi mayonnaise. I promise you that the process takes only minutes and is totally worth it, especially the homemade mayo part. However, I do understand time constraints and the necessity of shaving minutes, especially when planning a party for a bunch of famished people. That’s why I’m giving you 2 Shopping Lists:

1. SHORT-CUT SHOPPING LIST:

• Hard-boiled Eggs, already peeled
• Your favorite store-bought Mayo
• Your favorite Mustard (I use Dijon)
• Wasabi (paste or powder)
• Pre-poached Shrimp
• Chives or Scallions
• Pinch of Himalayan Salt

      2. FROM-SCRATCH SHOPPING LIST:

• Raw Eggs (get my recipe for Instant Pot hard-boiled eggs)
• For the homemade Wasabi Mayo (get my easy recipe):
  • Eggs (use only the yolks)
  • Avocado Oil (substitute another oil if you prefer, but this oil makes the healthiest and best-tasting mayo in my opinion)
  • Dijon Mustard
  • Lemon (use only the juice)
  • Wasabi (paste or powder)
• For the Poached Shrimp (see steps in the printable recipe below):
  • Raw Small/Medium Shrimp (deveined and shelled)
  • Lemon
  • Parsley
  • Himalayan Salt
  • Bay Leaf
  • Onion or onion powder

This from-scratch shopping list will require a few extra steps before you’re ready to assemble your Deviled Eggs.

But if you are using list #1, you are ready to make your deviled eggs now following these classic steps:

• Slice the eggs in half lengthwise
• Remove yolks and place them in a medium bowl
• Place the hollowed egg whites on a serving platter
• If using wasabi powder like the one I used in my recipe, follow the instructions on the package to make it into a paste
• Fold the wasabi paste into the mayonnaise and mix thoroughly
• Mash the yolks using a fork or a spoon. Add the wasabi mayonnaise, mustard, and salt, mixing well
• Fill up the hollowed whites with the yolk-mayo mixture (using a teaspoon or a pastry bag)

THE “DEVILED” IS IN THE DETAILS

So, where’s the “deviled” without the paprika? You might ask. To be honest, paprika does not have any kick in my book. I love the way it looks as a garnish. As an ingredient, I don’t find it spicy or particularly flavorful. But thanks to the bite of both mustard and wasabi in this recipe, my Deviled Eggs are practically possessed. The green chives or scallions sprinkled on top also give it an extra tasty boost while making the platter look positively elegant and delectable, like it’s begging for champagne to be popped 🥂 

AND… ACTION!

Because nothing beats a video to illustrate how simple it is to assemble these beauties, watch how I made them from scratch. You can also see how easy it can be to whip up your own wasabi mayo and poach your shrimp to taste.

Here is the full recipe for you. I hope you’ll give these new flavorful Deviled Eggs a try. I promise you everybody will bug you for the recipe at your next party 😉 

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5 from 1 vote

DEVILED EGGS WITH SHRIMP & WASABI MAYO

A touch of pink for an elegant brunch or Happy Hour. Delicate yet bold deviled eggs with poached baby shrimp and a wasabi kick to spice up your party!

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Appetizers & Snacks

Cuisine: American, International

Keyword: Deviled Eggs, Deviled Eggs with a twist, Deviled Eggs with Wasabi Mayo, Easy Deviled Eggs, Eggs, Fish & Seafood, How to make Deviled Eggs, Shrimp, Wasabi Mayonnaise

Diet: Dairy-free, Gluten-free, Grain-free, Keto, PALEO

Servings: 12 Deviled Eggs

Calories: 130kcal

Ingredients

• 6 eggs store-bought hardboiled & peeled or see recipe below for homemade
• 3 tbsp mayonnaise store-bought or see recipe below for homemade
• 1 tsp Dijon mustard add ONLY if using store-bought mayo
• 1/4 tsp wasabi paste add more to taste
• 1 pinch Himalayan salt to taste
• 1 tbsp chives or scallions finely chopped
• 12 small/medium shrimp bought pre-poached or see instructions below to poach them at home

Poached Shrimp at Home

• 12 small/medium raw shrimp already deveined and shelled
• 1 bay leaf
• ⅓ tsp onion powder
• 1 bunch Italian parsley small and whole
• ⅓ tsp Himalayan salt
• ¼ black pepper
• ½ lemon juice and whole

Instructions

• Slice the eggs in half lengthwise
• Remove yolks and place them in a medium bowl
• Place the hollowed egg whites on a serving platter
• If using wasabi powder, follow the instructions on the package to make it into a paste
• Place the mayonnaise and wasabi paste into a bowl.
• Fold the wasabi paste into the mayonnaise and mix thoroughly
• Mash the yolks using a fork or a spoon. Add the wasabi mayonnaise, mustard, and salt, mixing well (Remember: only add the mustard if you are using store-bought mayo)
• Fill up the hollowed egg whites with the yolk-mayo mixture (using a teaspoon or a pastry bag)

Poached Shrimp at Home

• Fill a small/medium pot with water (2 quarts is ideal)
• Place the bay leaf, salt, pepper, onion powder, parsley, lemon and its juice in the water and bring to a boil
• Once it boils, remove from stove. Add the shrimp and cover
• Led the shrimp poach for 3-4 minutes
• Remove from poaching liquid with a slotted spoon and let them soak in an ice batch for 2 minutes

Nutrition Facts

DEVILED EGGS WITH SHRIMP & WASABI MAYO

Amount Per Serving (2 g)

Calories 130

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Great! Can’t wait to see how yours came out. Please mention @absolutelyflavorful or tag #absolutelyflavorful 😊

Notes

The total time of 30 minutes for this recipe includes all the “homemade” steps:

• hardboiling and peeling the eggs
• making your own wasabi mayo
• poaching the shrimp

Skipping those steps will make the process as quick as 15-20 minutes max.

Nutrition

Serving: 2g | Calories: 130kcal

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