Shrimp Deviled Egg Salad

Makes: 6 servings. Prep: 15 minutes. Cook: 10 minutes.

Shrimp Deviled Egg Salad
Servings: 6 Prep 15 mins Cook 10 mins


  • 12 hard-cooked eggs
  • 1/2 pound cooked and chilled small shrimp, chopped fine
  • 1/2 cup light mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 2 6 ounce bags washed baby spinach
  • 1/4 cup light balsamic vinaigrette dressing
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 pound cooked and chilled small shrimp, for garnish (optional)

Make It


1. Cut eggs in half lengthwise. Scoop out yolks. Reserve whites; place yolks in a large bowl and mash with a fork. Add chopped shrimp, mayonnaise, mustard, dill, lemon juice, garlic salt and black pepper. Stir to combine completely.

2. Fill each egg white with the yolk and shrimp mixture. Cover and refrigerate until ready to serve.


3. Place spinach in a large bowl and toss with balsamic dressing. Season with salt and pepper. Slice deviled eggs in half lengthwise and scatter over the dressed spinach salad. Garnish salad with additional cooked shrimp, if desired.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 303, Fat, total (g): 17, chol. (mg): 543, sat. fat (g): 4, carb. (g): 8, fiber (g): 1, pro. (g): 26, sodium (mg): 844, Percent Daily Values are based on a 2,000 calorie diet.