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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat 7g66%
 Saturated Fat g%
Cholesterol 195mg
Sodium 130mg
Total Carbohydrate 2g8%
 Sugars 1g4%
Protein 7.5g32%
Prep Time
Cook Time
Total Time

10 min.

50 min.

60 min.



Louisiana Shrimp Deviled Eggs

A Lousiana version of deviled eggs that is sure to be hit at holiday parties or anytime you get together with friends. You can make this a complete meal for your family with 2 deviled eggs paired with your favorite low-fat sandwich or salad. 


3/4-1lb. Louisiana shrimp, peeled and deveined
1 dozen eggs
2 or 3 tablespoons of minced olives
1 tablespoon minced red onion
6 tablespoons chopped parsley or any fresh herbs on hand
4 teaspoon Worcestershire sauce (to taste)
4 - 6 tsp. vegetable oil
Black pepper to taste
3 tbsp. of Creole mustard
1/3 cup of low-fat mayonnaise
Garnish with Cayenne pepper or Creole seasonings


1Bring a small pot of water to a boil. Add shrimp and cook until pink, about 2 minutes. Remove shrimp. After cooled, chop finely with a sharp knife.
2Add eggs to boiling the same large pot. Let boil for five mins. Turn off heat. Cover with a list and turn off heat. You can keep pot on the burner (for 10 - 15 minutes). Remove from hot water and drain, add boiled eggs to a large bowl fills with ice and water to cool (15-20 mins).
3Once cool cut lengthwise and remove yolks. Mash yolks all the yolks of eggs, add shrimp and all other ingredients (except cayenne pepper/Creole seasoning),with a fork, mix/mash until smooth.
4With a frosting bag and metal tip or a teaspoon, add/drop the mashed yolk filling to each white egg half. Garnish with parsley and seasoning. Serve cold or at room temperature. You can make this dish 1 day in advance, refrigerate in an airtight container or with plastic as soon as recipe is complete before serving.

Cook's Tips:

Feel free to substitute Creole seasonings with Cajun seasonings or substitute chopped shrimp with crawfish.