Forget what you know about deviled eggs! These deviled eggs have a real kick! Spicy Buffalo shrimp rests atop a tangy egg for a fun appetizer!
Deviled eggs are a traditional appetizer or side dish but there’s nothing traditional about these deviled eggs with shrimp. This shrimp deviled egg recipe is packed with flavor and a kick of heat and blue cheese in every bite.
You’re going to love bringing these to the next party or get together. Watch how fast they disappear and delight everyone. These Buffalo style deviled eggs will be such a hit, people will ask for them all year long.
What Are Shrimp Deviled Eggs?
The filling in these buffalo deviled eggs has all the classic deviled egg elements, like mayo and paprika but I added tangy Greek yogurt, blue cheese, and finely chopped celery. A few sauceless shrimp get chopped up and added to the egg mixture as well.
This will add more shrimp flavor to the egg yolk as well as beef up the texture in these shrimp filled deviled eggs. The buffalo shrimp is simple; shrimp, butter, and Buffalo sauce-nothing else is needed. The creamy blue cheese infused egg filling and the spicy, tender shrimp make for an exciting deviled egg that everyone is sure to enjoy!
Ingredients you”ll need for Buffalo Shrimp Deviled Eggs:
- Olive oil
- Buffalo wing sauce
- Plain Greek yogurt
- Finely chopped celery
- Chopped shrimp
- Crumbled blue cheese
- Fresh chives, chopped
For the exact amounts needed, please see the recipe card below.
How to Make Buffalo Shrimp Deviled Eggs
- Place your eggs into a large saucepan and cover with at least 1 inch of water.
- Bring the water to a boil and cover.
- Remove from heat.
- Let the eggs stand for about 12 minutes.
- Drain the eggs and rinse with cold water.
- Gently tap the eggs onto the counter and carefully peel the eggs.
- When the eggs have cooled, carefully slice each one in half vertically.
- Scoop out the yolks and place them into a bowl, gently mash with a fork and set aside.
- Heat the olive oil in a large skillet over medium heat.
- Add in the shrimp and cook until the shrimp have just turned pink. This should take about 2 minutes.
- Remove 6-8 shrimp (about 1/4 cup chopped)
- And toss the remaining shrimp into some melted butter and wing sauce, set aside.
- Finely chop your reserved sauceless shrimp. Add that chopped shrimp to the egg yolks with Greek yogurt, mayo, celery, paprika, blue cheese, and salt.
- Stir until the mixture is creamy.
- Arrange the egg whites on a serving platter and spoon a generous tablespoon of the yolk mixture into each egg hole.
- Top the filled egg with shrimp and sprinkle the remaining blue cheese over the eggs.
- Garnish with fresh chives and serve immediately or keep stored in the fridge.
- Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
- Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
- The harmless but unsightly greenish ring that sometimes forms around hard-boiled yolks results from a reaction between sulfur in the egg white and iron in the yolk. It occurs when eggs have been cooked for too long or at too high a temperature. Cooking eggs in hot, not boiling, water, then cooling immediately minimizes changes of green rings.
- Don’t overcook your eggs – the whites should still have a little wiggle left in them.
To peel hard-cooked eggs, gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands.
Why is it Called Buffalo Sauce?
The term “buffalo” in buffalo sauce and buffalo flavorings comes from the origin story of buffalo sauce. This spicy flavorful mix was made in Buffalo New York back in the 1960s and has since grown to take on new meaning. While originally the sauce was meant for chicken wings, we have since coined the phrase for just about anything spicy.
How Far in Advance Can You Make Deviled Eggs?
You should not prepare your deviled eggs more than 2 days in advance of any occasion because they are only good for up to 2 days in the fridge. Prepping them the same day you are serving them or prepping them the day before serving them will still give you enough time to eat leftovers.
How Do I Prevent my Deviled Eggs From Sweating?
To help keep your eggs from sweating in the fridge, line the container that they are in with some paper towels. This will help to draw and absorb the excess moisture so that the eggs won’t become soggy and wet.
Here are some other great deviled egg recipes to enjoy soon:
- 12 large eggs
- 3/4 lb uncooked shrimp, peeled and deveined, divided (I used medium sized shrimp)
- 1 teaspoon olive oil
- 1 tablespoon butter, butter
- 1/4 cup Buffalo wing sauce
- 1/4 cup plain Greek yogurt
- 1/2 cup mayo
- 1 tablespoon finely chopped celery
- 1/4 cup chopped shrimp
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 cup crumbled blue cheese, divided
- 1 tablespoon fresh chives, chopped
- For the eggs: place eggs in a large saucepan. Add cold water and cover the eggs by 1 inch. Bring eggs just to a boil, cover and remove from heat. Let eggs stand for about 12 minutes. Drain eggs and rinse with cold water. Gently tap eggs on your counter and carefully peel your eggs.
- When eggs are cool, carefully cut eggs in half vertically. Scoop out yolks and place them in a bowl, gently mash with a fork and set aside.
- Heat olive oil in a large skillet over medium heat. Add shrimp and cook just until shrimp have turned pink, about 2 minutes. Remove 6-8 shrimp ( you will need enough shrimp to yield 1/4 cup chopped, the amount of shrimp will depend on the size you use) and toss remaining shrimp with melted butter and wing sauce, set aside.
- Finely chop reserved (without sauce) shrimp. Add shrimp to egg yolks along with yogurt, mayo, celery, paprika, 2 tablespoons of blue cheese and salt. Stir mixture until filling is creamy.
- Arrange egg whites on a serving platter. Spoon a generous tablespoon of yolk mixture into each egg cavity. Top filled egg with shrimp. Sprinkle remaining blue cheese over eggs and garnish with fresh chives. Serve immediately or keep refrigerated.
Amount Per Serving Calories 96Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 120mgSodium 269mgCarbohydrates 1gFiber 0gSugar 0gProtein 6g