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Shrimp Scampi Deviled Eggs

Infused with lemon and shrimp scampi, these light and creamy eggs are a perfect summertime snack or side dish.
Servings 12


  • 6 Nature's Yoke eggs, hard-boiled
  • 6 raw shrimp, medium (shelled and de-veined)
  • 2 tbsp oil
  • 2 tbsp butter
  • 1 clove garlic, minced
  • cayenne pepper, sprinkled
  • 1/4 cup white cooking wine
  • 1 tsp parsley flakes
  • 2 tsp lemon juice
  • 1/3 cup mayonnaise


  • Heat saucepan. Add oil and butter, making sure the bottom of the skillet is coated. Stir in garlic and cayenne pepper. Saute for a minute.
  • Add the shrimp and white wine. Stir to coat the shrimp. Boil for 3-4 minutes, turning the shrimp once.
  • Remove from pan from heat and sprinkle shrimp with parsley flakes and 1 teaspoon of lemon juice.
  • While shrimp is cooling, cut the eggs in half lengthwise, or cut the tops off if you are serving them in egg cups.
  • Remove the yolks; mash with a fork. Add mayo and 1 teaspoon lemon juice. Mix until creamy (I use an electric mixer).
  • Dice the cooled shrimp into egg mixture. Spoon into egg whites. Garnish with parsley.
Keyword deviled eggs, shrimp scampi, shrimp scampi deviled eggs