Curried Shrimp Devilled Eggs

Prep Time15 min
cook Time 15 min
Time to Table30 min

Shrimp can make a welcome addition to any devilled egg recipe but for a unique twist, try this delicious curried variation.


12 eggs
1 can (106 g) Clover Leaf Cocktail Shrimp, divided
1/4 cup (50 mL) each light mayonnaise and light sour cream
2 tbsp (30 mL) finely chopped coriander or green onion (approx.)
2 tsp (10 mL) each mild curry paste and mango chutney



  1. Place the eggs in a medium saucepan, cover with water and set over high heat. Bring the water to a boil; cover and remove from heat. Let stand, covered, for 12 minutes. Carefully drain and rinse eggs under cold, running water to stop cooking; peel eggs.
  2. Cut each egg in half lengthwise and spoon yolks into a separate bowl. Count 24 shrimp from the can and set aside. Chop the remaining shrimp. Use an electric mixer to blend the yolks with the mayonnaise, sour cream, coriander, curry paste and chutney until light and smooth. Fold in the chopped shrimp.
  3. Spoon an equal amount of egg yolk mixture back into each egg white. Garnish with a reserved shrimp. Sprinkle with a little extra chopped coriander (if preferred) . Makes 12 servings.
  4. Tips:
    1. For an elegant presentation, use a piping bag fitted with a star tip to fill the eggs whites.
    2. For a modern presentation, slice a thin piece off each end of the eggs to make a flat surface and then cut the eggs in half widthwise. Place the whites down on the flat side so they stand like cups.


per serving
% Daily
Fat6 g9%
Saturated Fat2 g
Trans Fat0 g
Saturated + Trans10%
Cholesterol235 mg
Sodium160 mg7%
Carbohydrate2 g1%
Fibre0 g
Sugar1 g
Protein8 g
Vitamin A10%
Vitamin C

Claims per serving

Low in Saturated Fat Trans Fat Free
Source of Vitamin A Source of Iron

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