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Deviled Eggs With Shrimp and Olives

Deviled Eggs With Shrimp and Olives

Serves: 8

Total Time: 


8 hard-cooked eggs, peeled and cut in half lengthwise
1/2 cup cooked, peeled and chopped shrimp
3 tablespoons chopped pimento-stuffed olives
2 teaspoons minced onion
1 tablespoon chopped Italian parsley
1 tablespoon and 2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 tablespoon olive oil
1/2 cup mayonnaise
Lettuce leaves (optional)
16 thin 1-inch strips roasted red bell pepper or pimento
Cherry tomatoes (optional)


Remove yolks from eggs and set aside.

In a mixing bowl, mash four of the yolks with a fork. Add the shrimp, olives, onion, parsley, 2 teaspoons lemon juice, salt and olive oil and combine well.  

In a seperate bowl, stir the mayonnaise with the remaining 1 tablespoon lemon juice until it is spreadable.

Cut a sliver from the bottom of the whites so they will sit flat. Place lettuce on a serving platter and set the whites on it. Scoop the shrimp mixture into the egg whites so each white is just filled. Top each egg with a cap of mayonnaise. Grate the remaining yolks over the stuffed eggs. Lay a strip of red pepper on top of each egg.

Garnish the platter with cherry tomatoes (if using) and serve. 


Per serving: 155 calories (percent of calories from fat, 75), 8 grams protein, 1 gram carbohydrates, no fiber, 13 grams fat, 172 milligrams cholesterol, 235 milligrams sodium.

About the recipe

An instant party favorite, this easy and elegant recipe for deviled eggs with shrimp and olives perfect for Easter and family-style meals with appetizers. 

Adapted from "My Kitchen in Spain" by Janet Mendel (HarperCollins, $34.95)