Deviled Red Beet Eggs with Blackened Shrimp

Deviled Red Beet Eggs with Blackened Shrimp

Deviled Red Beet Eggs with Blackened Shrimp

Posted by Chef Don King, Culinary Market Specialist


Jazz up your regular deviled egg appetizer with this red beet egg recipe.

Prep Time:  20 minutes

Cook Time:  12 minutes

Total Time:  32 minutes

Servings:  10 



1 jar of J&A Pickled Red Beet Eggs (drained)

1/2 cup mayonnaise

1 tablespoon Dijon mustard

Salt and pepper to taste


24 medium shrimp peeled and deveined

2 tablespoons olive oil

1 tablespoon Creole seasoning

Fresh chives for garnish

Lemon slices for garnish 

  1. To prepare eggs, halve eggs lengthwise. Remove yolks and transfer to a mixing bowl. Break up the yolks with a fork. Add mayo, mustard, salt and pepper, mix until smooth. Add more mayo if you like a creamier filling. Chill filling. 

  2. For shrimp, season the raw shrimp with 1 tablespoon of Creole seasoning. Heat the olive oil in a cast iron or heavy-bottomed skillet over medium-high heat and cook for 2 minutes. Flip and cook for another 2 minutes. Move shrimp to a plate to stop the cooking process. 

  3. Use a pastry bag to pipe yolk mixture into red beet egg halves. Top with a shrimp, and garnish with chives. Serve immediately with lemon wedges, or chill for up to 2 hours.

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