No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants
Creole Shrimp Deviled Eggs

Creole Shrimp Deviled Eggs

  • Prep Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 24 deviled eggs


  • 12 hard-boiled eggs, peeled and halved
  • ½ cup mayonnaise
  • 1 tablespoon plus 2 teaspoons Creole mustard
  • ¾ teaspoon Creole seasoning, or to taste
  • ½ teaspoon caper juice (brine from jarred capers)
  • ¼ cup very finely chopped celery
  • 2 tablespoons very finely chopped green onion tops, plus more sliced for garnish
  • 6 ounces boiled shrimp, finely chopped
  • Cayenne pepper, for garnish (optional)


  • Carefully remove the yolks from the halved eggs and push them through a sieve into a mixing bowl. Add the mayonnaise, Creole mustard, Creole seasoning, and caper juice and mix until smooth and well-blended. Stir in the celery, chopped green onions and shrimp. Taste and adjust the seasoning if necessary.


  • Transfer the yolk mixture to a piping bag fitted with a large plain tip, and pipe the filling into the hollow of each egg half. Garnish with the sliced green onion tops and a sprinkling of cayenne pepper if desired. Serve immediately, or cover lightly with plastic wrap and chill for up to several hours or up to overnight before serving.