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Deviled Eggs with Shrimp and Wasabi Mayo
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5 from 1 vote


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 mins
Cook Time15 mins
Total Time30 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


  • Hand-held Immersion Blender


  • 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
  • tsp onion powder
  • 1 bunch Italian parsley small and whole
  • tsp Himalayan salt
  • ¼ black pepper
  • ½ lemon juice and whole


  • 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


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.


Serving: 2g | Calories: 130kcal