Shrimp Remoulade Deviled Eggs on a serving board
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Shrimp Remoulade Deviled Eggs

Traditional Louisiana flavors.

Prep Time:

10 mins.


12 eggs, about 6 servings


  • 6 eggs, hard boiled and peeled
  • 1/4 cup Blue Plate® Mayonnaise
  • 1/4 cup shrimp, peeled, cooked, deveined and finely chopped
  • 2 tablespoons Louisiana-style Remoulade Sauce
  • 1 1/2 tablespoons scallions, finely chopped
  • 1 teaspoon chopped parsley + extra for garnish
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon lemon zest
  • 1/8 teaspoon fine salt
  • 1 pinch cayenne pepper


  1. Slice eggs in half lengthwise, carefully remove yolks and set whites aside. Press yolks through a fine mesh sieve into a small bowl.
  2. In another small bowl, combine mayonnaise, shrimp, Remoulade Sauce, scallions, parsley, lemon juice and zest, salt and cayenne pepper and mix well. Add egg yolks and stir until well combined.
  3. Transfer egg mixture to a piping bag and pipe the filling into the well of each egg white.
  4. Garnish with chopped parsley.
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